Hello everyone, I finally have some time back on my hands to get back to baking for the fall and winter season!
The Mandarin Orange Cake comes from my Grandma Anna Vee and it has become one of our favorite cake recipes.
As you can see in the picture above, my family ate half the cake before I had time to photograph it.
After the cake is frosted, I put extra oranges on top for garnish, and then put it in the fridge for about an hour. I found that the cake tastes so good chilled. This cake is moist, sweet, and super delicious.
- 1 box yellow cake mix
- 1/2 cup oil
- 4 eggs
- 1 can (15 oz) mandarin oranges undrained
- 1 can (20 oz) crushed pineapple undrained
- 1 pkg. instant vanilla pudding (5.25 oz)
- 1 (8 ounce) container cool whip
Combine yellow cake mix, oil, eggs and mandarin oranges until well blended. Pour into greased 9x13 inch pan. Bake for 30-35 minutes at 350 degrees. Let cake cool for 5 minutes then top with frosting.
Frosting: Fold pineapple, instant pudding, and cool whip together until fluffy.
Enjoy! Please tag us at @daisyfarmkitchen on Instagram if you make this recipe.
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