Luscious Mandarin Orange Cake
Bright, zesty, and irresistibly creamy, this Luscious Mandarin Orange Cake is a dessert lover’s dream. Bursting with juicy mandarin oranges and sweet crushed pineapple, this easy-to-make cake delivers a refreshing tropical flavor in every bite. The fluffy vanilla pudding-infused whipped topping creates a luscious, cloud-like layer that perfectly complements the moist cake base. Ready in just 45 minutes, this show-stopping treat is both effortless and elegant, making it a must-have for potlucks, family gatherings, or anytime you crave a delightful citrus twist. Serve it chilled for the ultimate refreshing indulgence, and don’t forget to save a slice for yourself! Perfect for lovers of fruit-filled desserts, this recipe will leave everyone asking for seconds. Keywords: mandarin orange cake, tropical dessert, citrus cake recipe, whipped topping cake, easy fruity cakes.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 15 ounces mandarin oranges
- 2 eggs
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 12 ounces whipped topping (e.g. Cool Whip)
- 3.4 ounces instant vanilla pudding mix
- 8 ounces crushed pineapple (with juice)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.
Add the eggs, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.
Drain the mandarin oranges (reserving the juice for later) and gently fold the orange segments into the batter. The oranges may slightly break apart, and that's okay.
Pour the batter into the greased baking pan and spread evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
While the cake is cooling, prepare the whipped topping. In a medium bowl, combine the whipped topping, instant vanilla pudding mix, and crushed pineapple (including its juice). Mix until the topping is smooth and well combined.
Spread the whipped topping evenly over the cooled cake.
Chill the cake in the refrigerator for at least 1 hour to allow the flavors to meld and the topping to set.
Slice and serve chilled. Store leftovers in the refrigerator.
Nutrition Facts
Calories |
4458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.4 g | 206% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3800 mg | 165% | |
| Total Carbohydrate | 738.5 g | 269% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 489.2 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 274 mg | 21% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1333 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
