Mandarine Orange Cake

Ashley Muller

By
@ksmsmom

This cake is super moist and light & fluffy!! It is great at room temp or right out of the fridge.

This is a cake that my Grandmother's best friend would make for any luncheon or whenever they played cards. This has been one of my favorites ever since I was a little girl.

Rating:
★★★★★ 4 votes
Comments:

Ingredients

CAKE

1
yellow butter cake mix
3
eggs
1/2 c
butter, softened
1
15oz. can mandarine oranges

FROSTING

2 small
boxes instant coconut cream pudding mix
1 large
can crushed pineapple
2 tsp
vanilla
24 oz
cool whip

Step-By-Step

1To a large mixing bowl add cake mix, eggs, softened butter and entire can of mandarine oranges including the juice.
2With an electric mixer, mix until well blended.
3Pour batter equally into 2 8" round cake pans, greased and with wax paper on the bottom.
4Bake at 375* for about 30 min. or until knife inserted comes out clean.
5While cake is baking make the frosting.
6In a large mixing bowl add the cool whip and coconut cream pudding mix. Stir well.
7Pour in the entire can of pineapple, juice and all and the vanilla. Fold or mix well into cool whip. Refrigerate.
8When cake comes out of oven cool completely on wire rack.
9Cut each cake in half lengthwise.
10Place 1st piece of cake onto plate and spread with frosting. It doesn't have to look pretty as you will just be covering it up. Make sure you use plenty of frosting.
11Place a 2nd layer of cake onto the 1st frosted layer and frost the 2nd layer.
12Place the 3rd cake on top and frost then the last piece of cake on top and frost the entire outside of cake. Use ALL of the frosting. You don't want to skimp on that.

About this Recipe

Course/Dish: Cakes, Fruit Desserts