Mandarin Orange Cake with Frosting
Bright, zesty, and irresistibly moist, this Mandarin Orange Cake with Frosting is a true crowd-pleaser that's as easy to make as it is delicious. Bursting with citrusy sweetness from canned mandarin oranges and a tangy crushed pineapple-infused whipped topping, this dessert is a refreshing twist on classic sheet cakes. The light, fluffy sponge is subtly flavored with vanilla and perfectly complemented by the creamy frosting made with instant vanilla pudding mix and whipped topping. Ideal for potlucks, family gatherings, or any celebration, this cake is a breeze to prepare—ready in under an hour with minimal effort. Refrigerate before serving for a delightfully cool and flavorful treat that will keep everyone coming back for seconds.
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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
- 3 units Large eggs
- 0.75 cup Vegetable oil
- 15 ounces Mandarin oranges (canned, with juice)
- 1.5 teaspoons Vanilla extract
- 8 ounces Whipped topping (such as Cool Whip)
- 3.4 ounces Instant vanilla pudding mix
- 8 ounces Crushed pineapple (canned, drained)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish or spray it with non-stick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until well combined.
In a separate bowl, beat the eggs lightly and then mix in the vegetable oil, the entire can of mandarin oranges (juice included), and vanilla extract.
Slowly add the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix.
Pour the batter evenly into the prepared baking dish. Use a spatula to spread the batter if needed.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
While the cake is cooling, prepare the frosting by combining the whipped topping, instant vanilla pudding mix, and drained crushed pineapple in a medium mixing bowl. Stir until smooth and creamy.
Once the cake has cooled completely, spread the frosting evenly over the top of the cake with a spatula.
Refrigerate the frosted cake for at least 1-2 hours before serving to allow the flavors to meld and the frosting to set.
Slice into squares, serve, and enjoy!
Nutrition Facts
Calories |
4729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.0 g | 260% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3890 mg | 169% | |
| Total Carbohydrate | 710.7 g | 258% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 472.7 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 206 mg | 16% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1096 mg | 23% | |
*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.
