Mandarin Orange Cake
This three layered cake is my Mawmaws recipe and its a moist delicious comfort cake I run to this cake anytime I need to be reminded of my Mawamaw or of being a kid period Hope you enjoy as me and my family have over the years.
This three layered cake is my Mawmaws recipe and its a moist delicious comfort cake I run to this cake anytime I need to be reminded of my Mawamaw or of being a kid period Hope you enjoy as me and my family have over the years.
- Carbohydrate 81.7317607236642 g
- Cholesterol 93.06 mg
- Fat 40.7788624337237 g
- Fiber 3.9048025354375 g
- Protein 7.37779150066885 g
- Saturated Fat 19.524317612822 g
- Serving Size 1 1 Serving (332g)
- Sodium 638.286987500845 mg
- Sugar 77.8269581882267 g
- Trans Fat 0 g
- Calories 731 calories
Step-by-step
- Spray (3) 8-9 inch round cake pans with cooking spray. Preheat oven to 325 degrees.
- In a medium size mixing bowl, mix together the cake mis, oil, eggs and all the juice from the Mandarin Oranges (set the oranges to the side).
- Once completely blended, fold in the mandarin oranges and coconut. Mix until all ingredients are combined.
- Pour batter into 3 8-9 inch round cake pans and bake at 325 for approximately 20 min or until a toothpick inserted in the middle comes out clean.
- Allow cakes to cool on a cooling rack until room temperature. While waiting, combine the ingredients for the icing as follows:
- Mix together the instant pudding, juice from the crushed pineapple (put crushed pineapples to the side) and the cool whip. Once completely blended, fold in the pineapples, pecans and coconut until mixed well.
- Once the cakes have completely cooled, ice with the icing mixture making sure to put mixture I between each layer of cake first. Then ice the sides and tops of cakes as you would any other cake.
- Chill for approx 30 min and serve chilled. Store remaining cake in the refrigerator.
Operating on a strict grocery budget requires choosing recipes that yield high volume without demanding expensive specialty components. This layered confection stretches accessible pantry staples like boxed cake mix and canned fruit into a dessert substantial enough to feed eight people comfortably. Retaining moisture without expensive dairy fats, the un-drained mandarin oranges act as both liquid and flavor agent inside the batter.
Allowing the baked layers to cool completely before assembly prevents the whipped topping and instant pudding icing from melting into a structural failure. Folding the pineapple juice directly into the dry pudding mix initiates a firm setting action before the bulk fruit, pecans, and coconut are gently incorporated. Patience during the cooling phase guarantees clean slices when portioning the dessert.
Chilling the completed cake for thirty minutes serves a dual purpose, as it firms the delicate tropical frosting and allows the citrus juices to fully permeate the crumb. Storing the remaining portions in the refrigerator extends the shelf life while concentrating the flavors of the coconut and pineapple. Day-old slices yield a denser, more cohesive texture because the moisture redistributes evenly throughout the crumb overnight.
Rooted in mid-century American resourceful baking, utilizing canned fruits and boxed mixes provided bakers a reliable way to achieve tender cakes without fresh seasonal produce. Operating ovens at a moderate 325 degrees prevents the high sugar content from burning before the center finishes setting. Wrapping individual leftover slices tightly in plastic wrap preserves the crumb structure for up to three days of refrigerated storage.
