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Mandarin Orange Cake

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Orange Mandarin Cake Photo (c) by Carroll Pellegrinelli

Orange Mandarin Cake

Orange Mandarin Cake Photo (c) by Carroll Pellegrinelli
Looking for a cool and creamy cake, which would be perfect served on a warm evening? Try this recipe for Mandarin Orange Cake made from-scratch. It's very similar to the Pig Pickin' Cake.

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Yield: 12 - 16 servings

Ingredients:

  • 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

Preparation:

Cake:
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.

Frosting:
Whip cream with remaining 1/2 cup of sugar and pudding mix until stiff peaks form. Hand stir-in pineapple and juice.

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