I've taken this cake to potlucks and it's always a hit. Everyone enjoys the light and moist cake with its fluffy orange frosting.—Kris Lehman
Homemade Mandarin Orange Cake
Homemade Mandarin Orange Cake
Prep Time
10 min
Cook Time
30 min
Yield
12-16 servings
Ingredients
- 1 can (11 ounces) mandarin oranges, undrained
- 1 package yellow cake mix (regular size)
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon orange extract
- TOPPING:
- 2 cups cold whole milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 can (8 ounces) unsweetened crushed pineapple, drained
- 1 carton (8 ounces) frozen whipped topping, thawed
Directions
- Drain oranges, reserving juice. Set oranges aside. In a large bowl, beat the cake mix, oil, eggs, orange extract and reserved juice on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- For topping, in a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in pineapple and reserved oranges, then fold in whipped topping. Frost the cake. Refrigerate for at least 1 hour before serving.
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