Ingredients for Aunt Betty S Mandarin Orange Cake
- Yellow Cake Mix
- Oil
- 1 (11 ounce) can mandarin orange segments, drained + 1 mandarin orange (for zest)
- 8 ounces Cool Whip
- Vanilla Flavor Instant Pudding And Pie Filling Mix
- Crushed Pineapple
How to Make Aunt Betty S Mandarin Orange Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or three 9-inch round cake pans.
- Prepare the cake mix according to package directions, substituting 1 cup of water with 1 cup of mandarin orange juice and zest of one mandarin orange.
- Gently fold in 1 (11 ounce) can of mandarin orange segments, drained.
- Pour batter into the prepared pan(s).
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- **For the frosting:** In a medium bowl, gently combine 8 ounces Cool Whip, 3.4 ounces instant vanilla pudding mix, and 1 (20 ounce) can of crushed pineapple, drained. Mix until well combined, be careful not to overmix.
- Once the cake is completely cool, frost generously and refrigerate for at least 30 minutes before serving to allow the frosting to set.
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
118g
Fat
32g
Carbs
13g
