Grandma's Mandarin Orange Cake

8 servings Prep: 15 m Cook: 20 m Total: 35 m Beginner
5.0/5 (2)
My Grandma Curley would bake this light, moist mandarin orange cake for me when I was a little girl—my mother especially loved it. This easy three-layer cake uses canned mandarin oranges folded gently into yellow cake mix, then topped with a luscious pineapple-pudding frosting made with whipped topping.

Ingredients

8 servings
  • 1 box yellow cake mix
  • 1/4 tsp baking powder
  • 1 cup oil
  • 4 eggs
  • 1 (11 oz) can mandarin oranges
  • Frosting
  • 1 (20 oz) can crushed pineapple
  • 1 (3 1/3 oz) box instant vanilla pudding mix
  • 1 (9 oz) carton non-dairy whipped topping

Step-by-Step Instructions

  1. Preheat oven to 350 degrees F. Grease and flour three 8-inch round cake pans.
  2. Mix the cake mix, baking powder, oil and eggs in a large glass bowl. Add the can of mandarin oranges, juice and all. Mix by hand at this point to avoid smashing the oranges.
  3. Pour batter into the three prepared pans. Bake 15 to 20 minutes at 350 degrees, until a toothpick inserted in the center comes out clean. Remove and allow to cool completely before frosting.
  4. For the frosting: Mix the crushed pineapple (juice and all), the vanilla pudding mix and the whipped topping until well combined. Frost the cake between layers, stacking the cakes on top of each other to create a three-layer cake, and then frost the top of the cake.

Common Problems and Solutions

Q: Why is my cake too dense?

A: Make sure you're mixing by hand once you add the mandarin oranges—overmixing with an electric mixer will break down the fruit and make the batter heavy. Also check that your baking powder is fresh.

Q: Can I make this ahead?

A: Yes! This cake actually improves after a day in the refrigerator as the pineapple frosting soaks into the layers slightly. Store covered in the fridge and bring to room temperature before serving.

Tips and Techniques

Store this cake in the refrigerator because of the whipped topping frosting—it will keep for 3-4 days covered. The cake layers can be baked ahead and frozen unfrosted for up to 2 months.

Ingredient Substitutions

  • yellow cake mix: white cake mix or orange cake mix
  • non-dairy whipped topping: freshly whipped heavy cream (2 cups)
  • instant vanilla pudding mix: instant lemon pudding mix

Equipment Needed

  • Three 8-inch round cake pans
  • Large glass or mixing bowl
  • Wire cooling rack