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Mandarin Orange Cake
Prep
20 mins
Cook
1 hr
Servings
18
Difficulty
Hard
This mandarin orange cake is one of my go to recipes when I want something special but don't have much time. The beautiful thing about it is how simple it really is because you're starting with a cake mix, which takes all the guesswork out of baking. Those canned mandarin oranges aren't just convenient and budget friendly, they're also packed with vitamin C to support your immune system. Between the bright citrus flavor and the creamy pineapple frosting, everyone always asks for the recipe. It comes together in just about an hour and honestly tastes like you spent half the day in the kitchen.
Ella x
Ingredients
- 11 (15.25 ounce) package yellow cake mix
- 11 (11 ounce) can mandarin orange segments
- 44 large eggs
- 11 cup vegetable oil
- 11 (20 ounce) can crushed pineapple with juice
- 11 (8 ounce) container frozen whipped topping, thawed
- 11 (3.5 ounce) package instant vanilla pudding mix
Detail level
Instructions
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- 2
Combine cake mix, mandarin oranges with juice, eggs, and oil in a large bowl; beat with an electric mixer until smooth. Pour batter into the prepared pan.
- 3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Set aside to cool for at least 30 minutes.
- 4
Beat pineapple with juice, whipped topping, and dry pudding mix together in a large bowl until blended. Spread on cooled cake.
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