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Wednesday, June 29, 2011

Mandarin Orange Cake

Welcome WEEC is today's recipe.


(A fresh light Spring cake)

1 pkg. yellow cake mix
1 (11-oz.) can mandarin oranges with juice
4 eggs
1/4 c. vegetable oil

Combine cake mix, oranges, eggs and oil. Beat 2 minutes at highest speed of mixer.  Reduce speed to low and beat one minute. Pour into 3 greased and floured round 8" cake pans. Bake at 350° for 20-25 minutes or until cake tests done. Cool in pan 10 minutes. Remove to cake rack and cool completely.


1 (12-oz.) ctn. Cool Whip, thawed
1 (5-oz.) pkg. instant vanilla pudding
1 (20-oz.) c. crushed pineapple, drained reserving juice

Combine Cool Whip, pineapple, and pudding. Let stand for 5 minutes, then add enough pineapple juice to make frosting spreadable. Frost between layers, then top and sides of cake. Chill at least 2 hours before serving. Store in refrigerator.

Note: I love to serve this light, delicious cake in the Springtime. Garnish it with piped swirls of whipped cream, well drained mandarin oranges and fresh mint for a beautiful presentation.

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