Mandarin Pudding Cake
Delight your taste buds with this irresistibly moist and flavorful Mandarin Pudding Cake, a dessert that perfectly blends zesty citrus and creamy indulgence. This unique recipe features a tender cake base infused with freshly squeezed mandarin orange juice and fragrant mandarin zest, complemented by juicy bursts of canned mandarin segments. Topped with a creamy layer of vanilla pudding and optional whipped cream, this layered treat is as visually stunning as it is delicious. With just 20 minutes of prep time and simple ingredients, this Mandarin Pudding Cake is ideal for citrus lovers and perfect for any occasion, from casual family dinners to festive gatherings. Serve it chilled for an extra refreshing dessert your guests won’t forget!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, melted and cooled
- 3 large Eggs
- 0.5 cups Mandarin orange juice (freshly squeezed)
- 1 tablespoon Mandarin zest (grated)
- 1 cup Canned mandarin orange segments, drained
- 1 cups Milk
- 1 package (3.4 oz) Vanilla instant pudding mix
- 1 cup Whipped cream (optional, for serving)
Instructions
Preheat the oven to 350°F (175°C). Grease and lightly flour an 8x8-inch baking dish or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, combine the melted butter, eggs, mandarin orange juice, and mandarin zest. Whisk until well blended.
Pour the wet ingredients into the dry ingredients and fold them together until just combined. Avoid overmixing.
Gently fold in the canned mandarin orange segments, ensuring they are evenly distributed without breaking them apart.
Pour the batter into the prepared baking dish, spreading it out evenly.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
While the cake cools, prepare the pudding layer. In a medium mixing bowl, whisk together the milk and vanilla instant pudding mix until thickened, about 2 minutes. Refrigerate until ready to use.
Once the cake is cool, spread the prepared pudding evenly on top of the cake. For best results, chill the cake in the refrigerator for 1–2 hours to let the flavors meld together.
Before serving, optionally top with whipped cream for an extra luxurious finish.
Slice and enjoy your Mandarin Pudding Cake!
Nutrition Facts
Calories |
4006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.3 g | 252% | |
| Saturated Fat | 124.0 g | 620% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1091 mg | 364% | |
| Sodium | 2098 mg | 91% | |
| Total Carbohydrate | 502.0 g | 183% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 265.3 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 648 mg | 50% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1401 mg | 30% | |
*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.
