Prep: 25 mins | Cook: 40 mins | Serves: 12 – 16
I can’t get enough of this delicious Mandarin Orange Cake. It’s perfect! A made from a scratch dessert that you can easily whip up whenever!
Ingredients
2 – 1/2 cups flour
2 – 1/4 teaspoons baking powder
3/4 cup butter, room temperature
2 – 1/2 cups sugar, divided
4 Eggs
11 ounces can mandarin oranges, undrained
FROSTING:
2 cups whipping cream
1 box 3.4 oz (4-serving size) box instant vanilla pudding (for this recipe, I used french vanilla )
1 (8 oz) can crush pineapple, undrained
How to make Mandarin Orange Cake (From Scratch)
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Ready two 8-inch round cake pans. Grease and flour them.
Step 3: Combine the flour and baking powder in a small bowl and set aside.
Step 4: In a mixing bowl, cream the butter and 2 cups sugar. Add in the eggs a piece at a time, beating every addition until incorporated.
Step 5: Add the whole can of mandarin oranges into the batter. Beat while somewhat breaking up the oranges.
Step 6: Gradually add in the flour mixture. Beating until well mixed.
Step 7: Transfer the batter into the prepared pans. Place inside the preheated oven. Bake for about 30 to 35 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Step 8: Ready the frosting: Beat the cream with the rest of the half a cup of sugar along with the pudding mix until stiff peaks form. Add in the pineapple and stir with a handheld. IF you have leftovers mandarin oranges, you can add them here, plus the pineapples.
Step 9: Place the frosting in the fridge until ready to use.
Step 10: Once the cakes are done baking, remove them from the oven and allow them to cool in the pans for at least 2 minutes.
Step 11: Take the cakes out of the pan and onto a wire rack to cool completely.
Step 12: On a serving platter, place 3 sheets of waxed paper. Put the first cake bottom side up to the waxed paper. Start frosting the top of the cake. Place the second cake on top of the first and frost the top and sides.
Step 13: You can sprinkle some toasted coconut on top if desired.
Step 14: Place the frosted cake in the fridge and sit for at least an hour before serving.
Ingredients
- 2 - 1/2 cups flour
- 2 - 1/4 teaspoons baking powder
- 3/4 cup butter, room temperature
- 2 - 1/2 cups sugar, divided
- 4 Eggs
- 11 ounces can mandarin oranges, undrained
- FROSTING:
- 2 cups whipping cream
- 1 box 3.4 oz (4-serving size) box instant vanilla pudding (for this recipe, I used french vanilla )
- 1 (8 oz) can crush pineapple, undrained
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Ready two 8-inch round cake pans. Grease and flour them.
Step 3: Combine the flour and baking powder in a small bowl and set aside.
Step 4: In a mixing bowl, cream the butter and 2 cups sugar. Add in the eggs a piece at a time, beating every addition until incorporated.
Step 5: Add the whole can of mandarin oranges into the batter. Beat while somewhat breaking up the oranges.
Step 6: Gradually add in the flour mixture. Beating until well mixed.
Step 7: Transfer the batter into the prepared pans. Place inside the preheated oven. Bake for about 30 to 35 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Step 8: Ready the frosting: Beat the cream with the rest of the half a cup of sugar along with the pudding mix until stiff peaks form. Add in the pineapple and stir with a handheld. IF you have leftovers mandarin oranges, you can add them here, plus the pineapples.
Step 9: Place the frosting in the fridge until ready to use.
Step 10: Once the cakes are done baking, remove them from the oven and allow them to cool in the pans for at least 2 minutes.
Step 11: Take the cakes out of the pan and onto a wire rack to cool completely.
Step 12: On a serving platter, place 3 sheets of waxed paper. Put the first cake bottom side up to the waxed paper. Start frosting the top of the cake. Place the second cake on top of the first and frost the top and sides.
Step 13: You can sprinkle some toasted coconut on top if desired.
Step 14: Place the frosted cake in the fridge and sit for at least an hour before serving.
