Tasty Mandarin Orange Pineapple (Printer-Friendly Version)
A tropical blend of mandarin oranges and pineapple with a smooth, creamy topping for a festive dessert.
# What You'll Need:
→ Cake
01 -
1 box Duncan Hines Butter Cake mix
02 -
1/2 cup Wesson oil (vegetable oil)
03 -
1 (11-ounce) can mandarin oranges with juice
04 -
1/2 cup granulated sugar
05 -
4 large eggs
→ Icing
06 -
1 (12-ounce) tub Cool Whip whipped topping
07 -
1 small package instant vanilla pudding mix (approximately 3.4 ounces)
08 -
1 (16-ounce) can crushed pineapple, drained (reserve juice for thinning)
# Steps to Follow:
01 -
Preheat oven to 350°F. In a large mixing bowl, combine cake mix, vegetable oil, mandarin oranges with juice, sugar, and eggs. Mix on medium speed for 2 minutes until smooth and fully incorporated.
02 -
Grease and flour three 9-inch round cake pans. Line bottoms with wax paper for easier removal.
03 -
Divide batter evenly among prepared pans. Bake for 20 minutes, or until a toothpick inserted in center comes out clean and cake springs back when lightly pressed.
04 -
Allow cakes to cool in pans for 10 minutes. Remove from pans and transfer to cooling racks. Cool completely before icing.
05 -
In a medium bowl, stir crushed pineapple with instant vanilla pudding mix until blended. Gently fold in Cool Whip until smooth. If icing is too thick, thin by adding reserved pineapple juice a tablespoon at a time.
06 -
Place one cake layer on serving plate. Spread a layer of pineapple icing evenly. Repeat with remaining layers and frost the top and sides of the assembled cake.
07 -
Refrigerate the frosted cake for at least 2 hours. Cake flavors develop further when chilled overnight before serving.
# Additional Tips:
01 -
For best results, ensure cakes are fully cooled before frosting to prevent melting.
02 -
Chilling the cake overnight enhances flavor and texture.