Description

Mandarin Orange Cake is a classic dessert that has stood the test of time. It’s light, fluffy, and bursting with citrus flavor, making it a favorite for potlucks, family gatherings, or just a sweet treat at home. The best part? This cake only requires seven simple ingredients, including the frosting, and comes together quickly. With its moist texture and fruity topping, it’s no wonder everyone asks for this recipe again and again.

Ingredients

For the Cake:

1 box yellow cake mix (15.25 ounces, dry)
1 can (15 ounces) mandarin oranges, undrained
4 eggs
1 cup vegetable oil

For the Frosting:

12 ounces Cool Whip (or stabilized whipped cream)
1 can (20 ounces) crushed pineapple, undrained
1 box (3.4 ounces) instant vanilla pudding mix

Instructions

Preheat oven to 350°F (175°C) and spray a 9×13 inch pan with cooking spray.
In a large bowl, combine yellow cake mix, undrained mandarin oranges, eggs, and vegetable oil. Mix well with a hand mixer or spoon.
Pour the batter into the prepared pan.
Bake for 40 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Avoid overbaking.
Let the cake cool completely.
In a large bowl, whip together Cool Whip, crushed pineapple, and instant vanilla pudding mix until smooth.
Spread the frosting over the cooled cake and serve..

Notes

Serve chilled or at room temperature for the best flavor.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
The cake can be frozen for up to 2 months; thaw overnight in the fridge before serving.
For extra presentation, garnish with fresh mandarin slices or toasted coconut