Homemade Mandarin Orange Cake |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I've taken this cake to potlucks and it's always a hit. Everyone enjoys the light and moist cake with its fluffy orange frosting.Kris Lehman Ingredients:
1 can (11 ounces) mandarin oranges, undrained |
1 package yellow cake mix (regular size) |
1/2 cup vegetable oil |
4 eggs |
1 teaspoon orange extract |
topping: |
2 cups cold milk |
1 package (3.4 ounces) instant vanilla pudding mix |
1 can (8 ounces) unsweetened crushed pineapple, drained |
1 carton (8 ounces) frozen whipped topping, thawed |
Directions:
1. Drain oranges, reserving juice. Set oranges aside. In a large bowl, beat the cake mix, oil, eggs, orange extract and reserved juice on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
2. For topping, in a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in pineapple and reserved oranges, then fold in whipped topping. Frost the cake. Refrigerate for at least 1 hour before serving. Yield: 12-16 servings.
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