Mandarin Orange Cake
Mandarin orange cake is a common low-fat cake recipe with unique variations. The cake is simple to make and does not require you to start from scratch. All the ingredients can be found at grocery stores in the United States.
Source and licence
"Mandarin Orange Cake" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Mandarin_Orange_Cake, revision 4517719), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Mandarin_Orange_Cake&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517719
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 box (15 oz / 430 g) yellow cake mix
- 1 can (11 oz / 312 g) mandarin oranges
- 3 eggs
- 1 box (5.1 oz / 144 g) instant vanilla pudding mix
- 1 can (20 oz / 567 g) crushed pineapple
- 1 container (12 oz / 340 g) CoolWhip or other whipped topping
Method
- Preheat oven to 350°F (180°C). Grease the sides and bottom of cake pans with shortening, and dust with flour.
- Pour yellow cake mix into mixing bowl. Add eggs and the mandarin oranges plus their juice. Blend until moistened, then beat for approximately 2 minutes at medium speed.
- Pour batter evenly into prepared baking pans. Bake approximately 30 minutes in the preheated oven or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cakes cool completely.
- Scoop CoolWhip into a clean mixing bowl. Add the instant vanilla pudding mix. Drain all the pineapple juice from the can of crushed pineapples, and fold the pineapple into CoolWhip. Chill icing for about 30 minutes.
- After the cakes cool, frost each layer with your icing.