A delightful cake combining sweet, citrusy mandarin oranges with creamy pineapple frosting, perfect for any occasion.
Author:emma-brooks
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
15 ounces yellow cake mix
14 ounces canned mandarin oranges, drained
½ cup reserved mandarin orange juice
4 large eggs
¼ cup vegetable oil
15 ounces canned crushed pineapple, drained
3.5 ounces instant vanilla pudding mix
16 ounces whipped topping, thawed
Instructions
Preheat your oven to 350°F (175°C) and grease your cake pans thoroughly.
Combine the yellow cake mix, drained mandarin oranges, reserved mandarin orange juice, eggs, and vegetable oil in a large mixing bowl. Mix until well blended and smooth.
Divide the batter evenly between the prepared cake pans, spreading it out evenly.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Combine the drained crushed pineapple and instant vanilla pudding mix in a medium bowl, stirring until well mixed.
Fold in the thawed whipped topping until creamy and well incorporated.
Spread a layer of frosting on top of one cake layer, then place the second layer on top.
Decorate the top and sides of the cake with the remaining frosting and garnish with mandarin orange slices if desired.
Notes
Make sure to drain the mandarin oranges and crushed pineapple thoroughly to avoid a soggy cake.