mandarin cake

In guest on October 7, 2009 at 7:23 pm

a fabulous and thoughtful friend-of-a-friend made this cake for a recent office birthday. the reviews were outstanding, so i was thrilled when she agreed to share her secret recipe with icf. she notes that this recipe is super easy and quick enough to make on a work night. how perfect for baking week?!


mandarin cake

1 box yellow cake mix (duncan hines works best)
eggs according to instructions on box (usually 3 large)
vegetable oil according to instructions on box (usually 1/3 cup)
1 11 oz can of mandarin oranges in juice


1 large container of cool whip (thawed in refrigerator, larger than 8 oz if available)
1 20 oz can of crushed pineapple
1 box vanilla instant pudding

prepare cake batter according to instructions on box but do not add water. open can of oranges and reserve juice. pour orange slices into large measuring cup. roughly crush oranges with a fork. add juice to measuring cup until the level of liquid reaches the amount of water called for in the recipe on the box. add oranges and juice to other ingredients and beat at medium speed for two minutes. bake according to instructions on box. my recipe says to use three 9-inch pans but I only use two because i prefer high fluffy layers.

once the cake layers have cooled, combine cool whip, can of pineapple with juice and pudding mix in a large bowl. mix at medium speed until combined. fill and frost cake. refrigerate for at least three hours before serving. enjoy!


a note about cutting big round cakes. i picked up the technique at a recent wedding and test-drove it on this cake. first, cut a square in the middle of the cake. next, cut the outside into slices… and then cut the inside square into slices. that way you don’t get huge unwieldy wedges. it worked like a dream!

  1. yum! and i don’t even like oranges!

  2. I bet this friend as a very delicious Ho Ho cake, too.

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