Mandarin Orange Cake
A delightful and delicious Mandarin Orange Cake made with a combination of cake mix, eggs, oil, mandarin oranges, whipped topping, pineapple, and pudding mix.
A delightful and delicious Mandarin Orange Cake made with a combination of cake mix, eggs, oil, mandarin oranges, whipped topping, pineapple, and pudding mix.
- 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.
Swapping the yellow cake mix for a white cake base yields a visibly lighter crumb, though it slightly reduces the overall richness due to lower fat content in the dry mix. Achieving a uniform batter requires breaking down the fruit thoroughly during mixing; folding the mandarin oranges directly into the wet ingredients with their juice ensures the segments disperse evenly without leaving heavy pockets of moisture. Grease and flour a 9x13 inch metal baking pan thoroughly to prevent sticking, and set the oven to 350 degrees F. Monitor the bake closely between 35 and 40 minutes, removing the pan immediately when a wooden toothpick inserted into the center emerges without wet batter clinging to it.
Storage and Freezing Behavior
Because the topping incorporates thawed frozen whipped topping and crushed pineapple with juice, holding the assembled cake at room temperature leads to rapid weeping and structural breakdown of the frosting. Refrigerate the frosted cake within two hours of assembly, covering it loosely with a dome lid or inverted bowl to protect the whipped topping from absorbing refrigerator odors. Stored at 38 degrees F, the cake maintains its moisture for up to four days. For longer storage, freeze the unfrosted baked layers tightly wrapped in plastic film for up to two months, thawing them overnight in the refrigerator before applying the pineapple pudding topping.
Texture Control
The key failure point in this preparation involves failing to drain excess liquid from the crushed pineapple before combining it with the dry pudding mix and whipped topping. Whisking the dry instant pudding mix directly into the whipped topping and undrained pineapple creates a stable emulsion only if the mixture is beaten until fully blended and slightly thickened. Allowing the topping to rest in the refrigerator for 15 minutes before spreading permits the starch in the pudding mix to hydrate fully, preventing a watery separation on top of the sliced cake.
