Mandarin Orange Cupcakes

Kelly Young

By
@Tezsgurl

The most moist cake you will ever eat!! I make these for every occassion! (And the name is deceptive, it does not taste like oranges!)


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Comments:

Serves:

24 Cupcakes or Layer Cake

Prep:

20 Min

Ingredients

1
18.25oz box yellow cake mix
4
eggs
1 c
vegetable oil
1
11oz can mandarin oranges with juice
1
8oz container frozen whipped topping, thawed
1
20oz can crushed pineapple with juice
1
3.4oz package of instant vanilla pudding

Directions Step-By-Step

1
Preheat oven to 350
2
In a large bowl, combine cake mix, eggs, oil and mandarin orange segments with juice. Beat until smooth.
3
Pour into 2 9in round cake pans, greased and floured....or 24 cupcakes with cupcake liners.
4
Bake in preheated oven until golden brown and tooth pick comes out clean. Cool comepletely before frosting!!! (I never time mine, i just go by look but i would say maybe 15 min for cupcakes and 25 for 9in cakes..just a guesstimate tho, sorry)
5
To make topping: Beat together thawed whipped topping, pineapple with juice and dry pudding mix until well blended. I usually refridgerate for like an hour so it can set up.
6
Spread topping on cooled cupcakes. If making a layered cake...remove cakes from pan and cool on wire rack, cool completely, then slice each cake in half to make 2 thinner round cakes, you should have a total of 4 round cakes. Then place one cake on dish, icing, repeat with all four layers, then icing the top and sides with remaining icing.
7
Store in the refridgerator. Taste better cold and after sitting in the fridge overnight! This cake last a while if stored properly..Enjoy!!

About this Recipe

Course/Dish: Cakes, Other Desserts
Other Tag: For Kids
Hashtag: #Cupcakes