Ingredients for Mandarin Orange Cake With Frosting
- White Cake Mix
- 4 large eggs
- Oil
- 1 (11 oz) can mandarin oranges, drained
- 8 oz Cool Whip
- 1 (20 oz) can crushed pineapple, drained
- 1 (3.4 oz) package instant vanilla pudding mix
- fresh mandarin orange segments for garnish
- Mint Leaf
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How to Make Mandarin Orange Cake With Frosting
- Preheat oven to 325°F (160°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 4 large eggs, 1/2 cup vegetable oil (or applesauce), and 1 (11 oz) can mandarin oranges, drained.
- Beat with an electric mixer on medium speed for 2 minutes.
- Pour batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- While cakes cool, prepare the frosting: In a medium bowl, combine 8 oz Cool Whip, 1 (20 oz) can crushed pineapple, drained, and 1 (3.4 oz) package instant vanilla pudding mix.
- Beat with an electric mixer on low speed until smooth and creamy. Refrigerate for 5 minutes to allow frosting to thicken slightly.
- Once cakes are completely cool, frost the top of one layer with a generous amount of frosting.
- Carefully place the second cake layer on top.
- Frost the entire cake, including the sides. Decorate with whipped topping in a decorative bag (optional).
- Garnish with fresh mandarin orange segments and mint leaves.
Nutrition Information (Approximate per serving)
Sodium
204 g
Sugar
2032g
Fat
478g
Carbs
214g
