This week my kiddos are out for Spring Break. I know spring is just around the corner, but I can't help myself from thinking about summer as well.You can blame my lingering thoughts of summer on that yummy Mandarin Orange Cake pictured above.
I am a sucker for most any dessert, but Southern and Old Fashioned Cakes & Pies are always on the top of my list.A few of my favorites are Hummingbird Cake, Coconut Cake , Vanilla Pound Cake , Moms Strawberry Cake and this delicious Mandarin Orange Cake. Some folks call this cake a Pig Pickin Cake, but I know it as a Mandarin Orange Cake.
This is my oldest son's absolute favorite dessert. He could probably eat the whole cake all by himself if I left him alone with it. This pretty orange infused cake is the perfect summer treat. Mandarin oranges are baked into a yellow or butter cake mix (I prefer butter).
The frosting is a fluffy cool whip frosting that has the addition of vanilla pudding & crushed pineapple. This light fluffy frosting makes this the perfect summer cake.
You can prepare this Mandarin Orange Cake days in advance of your get together or party. Because the longer this cake sits the better it taste. If you've never had a taste of a Mandarin Orange cake don't you think it's due time? In usual fashion I have included some step by step photos of just how easy this cake is to make. The full recipe is at the end of this post. Enjoy!
Add the cake mix, oil, eggs and mandarin oranges to a large mixing bowl. Place a few of the mandarin oranges aside for garnish (about 6-8 segments). Mix together the cake ingredients using an electric mixer. Pour into two greased and floured round cake pans.
Bake at 350 degrees for 30 minutes or until cake is golden brown and springs back. Remove from oven and let cakes cool in pans for 10 minutes. Remove from pans and cool on a baking rack. Frost when cakes are completely cooled.
While the cakes cool, prepare the frosting. Mix the dry pudding mix and un drained pineapple together with spoon. Fold in cool whip until well blended. Add some frosting to the first cake layer.
and spread the frosting to the edges. Add the second cake layer and use the rest of the frosting to frost the sides and the top of cake.
Finish off by garnishing with the remaining mandarin orange segments.
I know summer isn't here yet, but bake this cake and enjoy a slice of summer a bit early.
- 1 - 18.25 oz yellow, butter or french vanilla cake mix
- 1/2 - cup vegetable or canola oil
- 1 - 15 oz can mandarin oranges, un drained & separated
- 3 - eggs
- 1 - can 8 oz crushed pineapple, un drained
- 1- 3.4 oz box vanilla or french vanilla instant pudding mix
- 1 - 13 oz cool whip, thawed whipped topping