Friday, February 11, 2011

Luscious Mandarin Orange Cake

Despite the fact that this recipe is all mixes and cans, I made it because we were tired of the tastes of winter. We needed some sun and freshness! And this cake won. It was great. And it is so easy! I mixed the oranges in the cake batter too long so they were undistinguishable in the cake, so be careful with that. This cake would be perfect for potlucks.

It’s cool, it’s creamy, it’s moist and it’s easy to have on hand because it stores in the fridge. There’s no denying the popularity of this orange-flavored cake with the creamy pineapple frosting.

Prep Time: 10 Minutes
Total Time: 1:50Hr:Mins
Makes 20 servings

1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup vegetable oil 1/2 cup
chopped walnuts, if desired
1 can (11 oz) mandarin orange segments, undrained
4 eggs (I always use jumbo eggs and it was fine.)
1 can (20 oz) crushed pineapple, undrained
1 box (4-serving size) vanilla instant pudding and pie filling mix 1/2 to 1 teaspoon grated orange peel, if desired 1 cup frozen (thawed) whipped topping

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan, or lightly spray.
2. In large bowl, beat cake mix, oil, walnuts, orange segments, and eggs with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4. To make pineapple frosting, stir together pineapple, dry pudding mix and orange peel. Gently stir in whipped topping. Spread on cake. Store tightly covered in refrigerator.

Make the Most of This Recipe With Tips From
The Betty Crocker® Kitchens

Did You Know...
This recipe is just part of the grand-prize winning entry of the Trinity Lutheran Church Women of Birchwood, Wisconsin, in Betty Crocker’s 1999 national Bake Sales Competition for nonprofit organizations that hold bake sales as a means of raising money.

Nutrition Information: 1 Serving (1 Serving) Calories 220 (Calories from Fat 80), Total Fat 9g (Saturated Fat 2 1/2g, Trans Fat 1/2g), Cholesterol 40mg; Sodium 250mg; Total Carbohydrate 33g (Dietary Fiber 0g, Sugars 22g), Protein 2g; Percent Daily Value*: Calcium ; Exchanges: 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat; Carbohydrate Choices: 2; *Percent Daily Values are based on a 2,000 calorie diet.

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1 comment:

  1. This cake was absolutely delicious. This is not one of those grocery store cakes that is too sweet. It's light and moist and a big hit! I will definitely make again!

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