Email to Amy       

Recipe Categories: amyrose's HOME PAGEAppetizers Bars Beverages Beverages_Adult Biscuits Breads Breakfast Burgers Cakes Candy Casseroles Casseroles_Chicken Chicken Chowders Christmas Cookies Copycats Crockpot Custards Desserts Dips Dressings Fondue Frostings Fruit Fudge Gluten_Free Gravy Grilling Holidays Homemade Ice_Cream Lowfat Marinades Meatballs Meatloaf Meats Mexican Microwave Milkshakes Muffins Pasta Pie Pizza Popcorn Pork Potatoes Poultry Pudding Punch Quesadillas Rice Rolls Salads Salads_Sweet Salsa Sandwiches Sauces Seafood Sherbet Sliders Smoothies Snacks Soups Spreads Vegetables

Mandarin Orange Cake




Source of Recipe


*


List of Ingredients





1 package yellow, butter or French vanilla cake mix

1/2 cup vegetable or canola oil

3 eggs

1 15 oz can mandarin oranges, un drained and separated

1 8 oz can crushed pineapple, un drained

1 3.4 oz box vanilla or French vanilla instant pudding mix

1 13 oz cool whip, thawed whipped topping


Recipe




Add 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.

Using a electric mixer or a stand mixer with the paddle attachment blend together the cake ingredients. Pour batter into two greased and floured round cake pans.
Bake 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.
Prepare the frosting by adding the dry pudding mix and un drained pineapple together in a large bowl and mix with a spoon.

Fold in cool whip until well blended. Frost both layers and sides of cake. Garnish with remaining mandarin orange segments. Keep refrigerated before serving.