Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 12 - 16 servings
- 2-1/2 cups flour
- 2-1/4 teaspoons baking powder
- 3/4 cup butter, room temperature
- 2-1/2 cups sugar
- 4 eggs
- 11-ounce can mandarin oranges, undrained
- 2 cups whipping cream
- 3.4 ounce (4-serving size) box instant vanilla pudding
- 8-ounce can crushed pineapple, undrained
Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans. In a small bowl, whisk flour and baking powder. Set aside. Cream butter and 2 cups of sugar. Add eggs one at a time until all combined. Add entire can of mandarin oranges. Beat into batter, slightly crushing up oranges. Slowly add flour mixture until well mixed. Divide batter between 2 pans. Bake for 25 to 30 minutes. Cool in pans for 2 minutes. Remove from pans and completely cool on wire rack. Place on cake layer on serving plate. Ice with 1/3 of frosting. Place second layer on top. Ice top of cake with 1/2 of remaining frosting. Ice the sides of the cake with final amount of frosting. Refrigerate for at least one hour prior to serving. Store leftover cake in refrigerator.
Whip cream with remaining 1/2 cup of sugar and pudding mix until stiff peaks form. Hand stir-in pineapple and juice.