Ingredients for Cathy's Mandarin Cake
- 1 (18 1/4 ounce) package yellow cake mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1 (11 ounce) can mandarin oranges, undrained
- 1 (8 ounce) container Cool Whip, thawed
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 teaspoon vanilla extract
- 1 (20 ounce) can crushed pineapple, undrained
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cathy's Mandarin Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cathy's Mandarin Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the mandarin orange juice and zest.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the mandarin orange segments.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the frosting:
- In a medium bowl, beat together the Cool Whip, pudding mix, vanilla extract, and pineapple with its juice until smooth and creamy.
- Once the cake is completely cool, frost generously and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
93g
Fat
34g
Carbs
8g
