Mandarin Orange Cake

Serves: 12
Total Calories: 244


Mandarin Orange Cake:
1 (18 1/2-ounce) package white cake mix
1 (11-ounce) can mandarin oranges, drained and juice reserved
3 egg whites
1/2 cup oil
Garnish: 1/2 cup sweetened flaked coconut
Pineapple Topping:
2 (8-ounce) cans crushed pineapple
1 (3 1/2-ounce) package instant vanilla pudding mix
1 (8-ounce) container frozen whipped topping, thawed
1/2 cup sweetened flaked coconut


Mandarin Orange Cake:
Combine cake mix, reserved orange juice, egg whites and oil. Blend with an electric mixer on medium speed for 2 minutes, until creamy. Fold in oranges; pour into a greased and floured 13"x9" baking pan. Bake at 350 degrees for 25 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Transfer to a serving platter. Frost top and sides with Pineapple Topping; sprinkle with coconut.

Pineapple Topping:
Pour pineapple and its juice in a medium mixing bowl; stir in pudding mix and fold in whipped topping and coconut. Mix well and chill while cake is cooling.

Tip: Crush nuts quickly…place them in a plastic zipping bag and roll over them with a rolling pin. No rolling pin? Use a heavy food can.

Nutritional Facts:

Serves: 12
Total Calories: 244
Calories from Fat: 151

This Mandarin Orange Cake recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.

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Mandarin Orange Cake

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