mandarin orange cupcakes
(1 rating)
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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(1 rating)
yield
24 Cupcakes or Layer Cake
prep time
20 Min
Ingredients For mandarin orange cupcakes
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118.25oz box yellow cake mix
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4eggs
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1 cvegetable oil
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111oz can mandarin oranges with juice
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18oz container frozen whipped topping, thawed
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120oz can crushed pineapple with juice
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13.4oz package of instant vanilla pudding
How To Make mandarin orange cupcakes
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1Preheat oven to 350
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2In a large bowl, combine cake mix, eggs, oil and mandarin orange segments with juice. Beat until smooth.
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3Pour into 2 9in round cake pans, greased and floured....or 24 cupcakes with cupcake liners.
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4Bake 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)
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5To 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.
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6Spread 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.
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7Store in the refridgerator. Taste better cold and after sitting in the fridge overnight! This cake last a while if stored properly..Enjoy!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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