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Mandarin Orange Pineapple Cake

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This moist Mandarin Orange Pineapple Cake is bursting with tropical flavors! Perfect for a crowd, it combines a light butter cake with a creamy pineapple-Cool Whip icing. Ideal for any celebration or casual dessert.

Ingredients

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    1. 1 box Duncan Hines Butter Cake mix
    2. 1/2 cup Wesson oil
    3. 1 (11-ounce) can mandarin oranges (with juice)
    4. 1/2 cup sugar
    5. 4 eggs

Icing:

    • 1 (12-ounce) tub Cool Whip
    • 1 small instant vanilla pudding mix
    • 1 (16-ounce) can crushed pineapple (drained)

Instructions

  • Preheat oven to 350°F (175°C).
  • In a large bowl, combine cake mix, oil, mandarin oranges with juice, sugar, and eggs. Mix at medium speed for 2 minutes until well combined.
  • Grease and flour 3 round cake pans and line with wax paper. Pour the batter evenly into the pans.
  • Bake at 350°F for about 20 minutes or until the center of the cakes bounce back when touched.
  • Cool the cakes in the pans for 10 minutes, then remove from pans and cool completely on cooling racks.
  • For the icing, drain the juice from the pineapple and set it aside.
  • In a mixing bowl, combine the drained pineapple with the instant vanilla pudding mix. Stir in Cool Whip until smooth and creamy.
  • Frost the cooled cakes with the icing.
  • Store in the refrigerator. The cake tastes even better the next day!

Notes

  • You can adjust the consistency of the icing by adding some of the reserved pineapple juice if it’s too thick.
  • This cake is best chilled and served the next day for the flavors to meld.

Nutrition

Find it online: https://grandmarecipesflash.com/mandarin-orange-pineapple-cake/