Mandarin Orange Cake - From Scratch

Cassie *


One word for this cake..its DELICIOUSSSSSS!


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★★★★★ 6 votes
12 - 16
25 Min
40 Min


2 - 1/2 c
2 - 1/4 tsp
baking powder
3/4 c
butter, room temperature
2 - 1/2 c
sugar, divided
11 oz
can mandarin oranges, undrained


2 c
whipping cream
1 box
3.4 ounce (4-serving size) box instant vanilla pudding ( i use french vanilla )
8-ounce can crushed pineapple, undrained


1Preheat oven to 350 degrees F.

Grease and flour two 8-inch round cake pans.

2In a small bowl, whisk flour and baking powder. Set aside.

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3Cream butter and 2 cups of sugar. Add eggs one at a time until all combined.

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4Add entire can of mandarin oranges. Beat into batter, slightly crushing up oranges.

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5Slowly add flour mixture until well mixed.

Divide batter between 2 pans. Bake for 30 - 35 minutes, or until pick comes out clean.

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6While cakes are baking, make the frosting.

Whip cream with remaining 1/2 cup of sugar and pudding mix until stiff peaks form. Hand stir-in pineapple and juice. ( I had a few mandarin oranges left and threw them in along with the pineapple for color).

Refrigerate till ready to use.

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7When cakes are baked; cool in pans for 2 minutes.

Remove from pans and completely cool on wire rack.

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8I place 3 sheets of waxed paper on serving platter, to have a mess free plate after frosting. Just pull the sheets out from under the cake when frosting is finished.

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9Place first cooled cake, bottom side up. Frost the top, add the second layer frost the top and sides.

I sprinkled some toasted coconut on the top. Completely optional. Should refrigerate 1 hour prior to serving.

My kids wouldn't wait till the cake had a chance to set as to why filling looks a little

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About this Recipe

Course/Dish: Cakes, Fruit Desserts, Puddings
Main Ingredient: Fruit
Regional Style: American