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Homemade Mandarin Orange Cake

Total Time

Prep: 10 min. Bake: 30 min. + chilling

Makes

12-16 servings

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
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Ingredients

  • 1 can (11 ounces) mandarin oranges, undrained
  • 1 package yellow cake mix (regular size)
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon orange extract
  • TOPPING:
  • 2 cups cold whole 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 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in 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.

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