MANDARIN ORANGE CAKE WITH PINEAPPLE FROSTING
By
Sue McEndree
@Minny
1
I've made this cake for years & never have any left over. Everyone loves it.
Ingredients
- 1 box
- yellow or butter flavor cake mix
- 1/2 c
- vegetable or canola oil
- 1 can(s)
- ( 15 oz) can mandarin oranges, un drained & separated
- 3
- eggs
- 1 can(s)
- ( 8 oz) crushed pineapple, un drained
- 1 box
- (4 0z) vanilla instant pudding
- 1 pkg
- ( 13 oz) container cool whip, thawed
How to Make MANDARIN ORANGE CAKE WITH PINEAPPLE FROSTING
- 1Add the cake mix, oil, eggs and mandarin oranges with liquid to a large mixing bowl. Remove 6-8 orange segments and set aside for garnish
- 2Using a electric mixer blend together the cake ingredients. Pour into two greased and floured round cake pans.
- 3Bake at 350 degrees for 25 - 30 minutes or until golden brown and the cake springs back. Remove from oven and let cool in pans 10 minutes. Remove from pans and cool completely on a baking rack. Frost when cakes are completely cooled.
- 4FROSTING
Mix pineapple, pudding & cool whip together. Spread on one cooled cake layer..top with other cake layer & frost top & sides. Place reserved orange slices on top for garnish - 5This can be baked in a oblong cake pan or made into cupcakes if desired. I made mini cupcakes for snack time for bingo & none were left!
