Mandarin Orange Cake

Serves: 5
Total Calories: 813


1 (18 1/4-ounce) box yellow cake mix
4 large eggs, beaten
1/2 cup vegetable oil
1 (11-ounce) can mandarin orange, with juice
1 (3.4-ounce) package instant vanilla pudding and pie filling mix
1 (20-ounce) can crushed pineapple, drained
1 (12-ounce) carton frozen Cool Whip, thawed


Preheat oven to 350°. Beat cake mix, eggs, oil, oranges, and juice together just until smooth. Pour into 3 well-greased and floured 9-inch cake pans. Bake in preheated oven 25 minutes. Cool about 5 minutes before removing from pans. Remove from pans and finish cooling on wire cake racks. Then frost with the Icing.

Place pudding mix in a bowl; add drained pineapple and mix well. Fold in Cool Whip, mixing just until blended. Ice cake and then refrigerate. Keep cake refrigerated between servings.

Fun Fact: The Fiddler’s Grove Ole Time Fiddler’s & Bluegrass Festival, one of the most prestigious and authentic fiddling competitions in the United States, is held in Union Grove, North Carolina, over Memorial Day weekend every year. Striving to maintain a low-key, family feel, the festival limits ticket sales to the first 5,000 takers. The festival began in 1924 in the small rural community of Union Grove as a fund-raising venture by local teacher and musician H.P. Van Hoy and his wife Ada to raise money for school supplies.

Nutritional Facts:

Serves: 5
Total Calories: 813
Calories from Fat: 297

This Mandarin Orange Cake recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from the East Coast Cookbook Cookbook:
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