Mandarin Orange Cake

Mandarin Orange Cake

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Nancy Clinton


A nice widow man, who had been to a church potluck, gave my husband a huge piece of this cake while he was working in a convenience store. The whole family got to taste it and my husband passed on the rave reviews. It is so very moist and lucious. The gentleman then wrote the recipe down for us. When fixing for at home, I use sugar free applesauce; fruit packed in its own juice, sugar free pudding and sugar/fat free Cool Whip. I don't miss the sugar or extra calories. But this was not in the original directions. I've not yet ever tried a sugar-free cake mix.


★★★★★ 1 vote

30 Min


  • 1 box
    yellow cake mix
  • 1 c
  • 1 can(s)
    11 oz mandarin oranges with juice
  • 1/3 c
    apple sauce
  • 8 oz
    whipped topping, frozen
  • 1 box
    instant vanilla pudding--small box
  • 20 oz
    crushed pineapple with juice

How to Make Mandarin Orange Cake


  1. Preheat oven to 350. Spray 9x13 cakepan with non-stick spray.
  2. For cake: mix together the yellow cake mix, water, oranges including juice, and applesauce. Pour into pan and bake for 30 minutes. Let cool completely before frosting.
  3. For topping, mix together whipped topping, dry pudding mix and pineapple (including juice). Mix well, then pat onto cooled cake.
  4. Important to keep cake and topping cool---Keep refrigerated until ready to serve. Refrigerate any leftovers. Hope you like it!

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