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
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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.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
118g
Fat
32g
Carbs
13g
