Description

This vibrant and tender Mandarin Orange Cake uses a unique express-soak technique to achieve a melt-in-your-mouth texture in record time. Topped with a cloud-like pineapple pudding frosting, it is the perfect refreshing dessert for any occasion.

Ingredients

1 (15.25 ounce) package yellow cake mix
1 (11 ounce) can mandarin oranges with syrup
4 large eggs
1/2 cup vegetable oil
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) container frozen whipped topping, thawed
1 (3.4 ounce) package instant vanilla pudding mix

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350 degrees F (175 degrees C) and grease and flour a 9×13-inch baking pan.
In a large mixing bowl, combine the yellow cake mix, the entire can of mandarin oranges with syrup, eggs, and vegetable oil; beat with an electric mixer until smooth.
Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool on a wire rack for at least 30 minutes until completely cool.
In a separate bowl, beat together the crushed pineapple with its juice, thawed whipped topping, and dry pudding mix until thick and fluffy.
Spread the pineapple frosting over the cooled cake and refrigerate for at least one hour before slicing.

Notes

To ensure the most moist results, do not drain the fruit; the syrup is essential for the texture. Using room temperature eggs helps the batter emulsify properly for a more uniform crumb that doesn’t fall apart.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American