Mandarin Orange Cake
Mandarin orange cake is a light, fruit-filled layer cake built on a boxed yellow mix, which makes it one of the easiest cakes to put together from pantry staples. The canned oranges go into the batter with their juice, so the crumb stays moist without added oil or butter. A pineapple and vanilla pudding whipped topping replaces buttercream, keeping the whole cake low in fat and pleasantly tangy.
Instructions
Heat the oven to 350°F (180°C). Grease the sides and bottom of your cake pans with shortening and dust them with flour.
Tip the cake mix into a mixing bowl and add the eggs and the mandarin oranges along with their juice. Stir until the mix is moistened, then beat at medium speed for about 2 minutes.
Divide the batter evenly between the prepared pans. Bake for about 30 minutes, until a toothpick pushed into the center comes out clean.
Take the cakes out of the oven and let them cool completely.
While the cakes cool, scoop the whipped topping into a clean bowl and add the dry pudding mix. Drain the crushed pineapple well, discarding all the juice, then fold the pineapple into the topping. Chill this icing for about 30 minutes.
Once the cakes are fully cool, spread the chilled icing over each layer.
Make it personal.
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