Try this Mandarin Orange Cake recipe, or contribute your own.
- Carbohydrate 1.30394444444444 g
- Cholesterol 1.08888888888889 mg
- Fat 9.3228889004628 g
- Fiber 0 g
- Protein 0.901055555555556 g
- Saturated Fat 0.818165278630196 g
- Serving Size 1 1 Serving (36g)
- Sodium 28.5833333333333 mg
- Sugar 1.30394444444444 g
- Trans Fat 0.122794166807521 g
- Calories 91 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.
Bakers frequently err by dumping canned mandarin oranges directly into the batter without breaking them down, which leaves massive pockets of trapped moisture that ruin the crumb structure. Incorporate the whole fruit segments with their juice directly into the dry cake mix, eggs, and oil, beating the mixture thoroughly until completely smooth so the fruit disintegrates evenly throughout the batter. Standard hand mixers struggle with the sudden volume shift, so use a sturdy electric stand mixer fitted with the paddle attachment to prevent splashing. Grease and flour a 9x13 inch metal baking pan rather than glass, because metal conducts heat faster and ensures the edges do not overbake before the center sets. Bake the cake at 350 degrees Fahrenheit for 35 to 40 minutes, checking for doneness when a wooden toothpick inserted into the center emerges clean without wet batter clinging to it. Let the cake cool completely on a wire rack before applying the topping, otherwise residual heat will liquefy the whipped topping and instant vanilla pudding mixture. For those requiring adjustments, standard commercial yellow cake mixes can be swapped for gluten-free commercial equivalents without altering the moisture ratio of the canned pineapple. Store the frosted finished cake in the refrigerator for up to three days, keeping it tightly covered to prevent the sponge from absorbing ambient refrigerator odors.
