Robbie's Recipes: Mandarin Orange Cake

Buy The Cookbook!
	Copycat Recipes Appetizers & Snacks Pasta Dishes Desserts & Baked Goods Meats Chicken & Turkey Seafood & Fish Salads & Dressings Soups, Chilis & Chowders Side Dishes Fruits & Vegetables Pizza & Related Recipes Condiments Beverages Breakfast Foods Pet Treat Recipes Bath & Beauty Recipes Submit Your Recipe Find A Recipe
Robbie's Kitchen
	Household Tips & Tricks
		Cooking Tips Cleaning Tips Laundry Tips Home Remedies Pet Home Remedies
	Learn Fancy Napkin Folds Ingredient Substitutions Measurement Equivalents Measurement Conversion Temperature Conversion Meat Temperatures Candy Temperatures
Robbie's Photo Album Pet Health Search This Site Contact Robbie

Mandarin Orange Cake

Submitted By: Bridgette
Serves: 18
Prep. Time: 0:40

1 box Duncan Hines® butter cake mix
15 oz. can mandarin oranges - undrained
3/4 cup vegetable oil
3 eggs
1 tsp. vanilla extract
20 oz. can crushed pineapple - undrained
(2) 3.4 oz. boxes instant vanilla pudding mix
16 oz. tub Cool Whip®

-Beat together cake mix, oranges, oil, and eggs until mixed thoroughly.
-Pour batter into a greased and floured 13" X 9" X 2" baking pan.
-Bake in 350 degree oven for 25 minutes.
-Beat together remaining ingredients and spread onto cooled cake.

Notes: My grandfather says it's the best cake he's ever had and the man has eaten A LOT of cake in his time.

(6) Visitor Comments:

The Mandarin Orange Cake is wonderful. The only suggestion I have is to put in your recipe that you mix dry ingredients as in the box of vanilla pudding. If I had not known that you do not make the pudding but add it dry to the pineapple, I would have made the pudding as normal. Again, thanks for the wonderful cake recipe.
My Mother has been making this cake for many, many years... since my childhood. Her variation though is to bake the cake batter in three 8 inch round cake pans. Let cool and frost between the layers and on the top and sides of cake. For some reason, it tastes sooo much better this way than when done in the 13x9 rectangular pan. Also be sure the frosted cake is well-chilled before serving, delicious!
THIS RECIPE IS AN ABSOLUTELY WONDERFUL DESSERT! VERY SIMPLE AND A REAL CROWD PLEASER! I HAVE BEEN COOKING MANY YEARS, AND THIS ONE IS AT THE TOP OF MY LIST THANKS A BUNCH!!
This is a DELICIOUS cake. I live in NC & we call it "Pig Picking" cake & we make in 3 layers also.
This is my husband and son's favorite cake. (It's the only one I'm willing to make that's not from scratch.)
My mother has made this for years. She always called it her "pea pickin cake" it's still one of my favorites and so good. I did a variation the last time I made it. I also made 3 round cakes with the frosting in between and around. After all was finished I sprinkled toasted coconut on the frosting.