Cook time: 40 mins | Prep time: 25 mins | Serves: 12 – 16
A made from scratch decadent and refreshing Mandarin Orange Cake that everyone is raving about. Easy to whip up, and the result is nothing but superb! With moist and tender crumb, this rich, dense, and buttery cake is straight delightful!
2 – 1/2 cups flour
2 – 1/4 teaspoons baking powder
3/4 cup butter, room temperature
2 – 1/2 cups sugar, divided
11 ounces can mandarin oranges, undrained
2 cups whipping cream
1 box 3.4 ounces (4-serving size) box instant vanilla pudding (or french vanilla)
1 8-oz can crushed pineapple, undrained
How to make Mandarin Orange Cake – From Scratch
Step 1: Ready the oven. Preheat it to 350 degrees F.
Step 2: Grease two 8-inch round cake pans and flout them.
Step 3: Combine the flour and baking powder in a small bowl and set aside.
Step 4: In a mixing bowl, cream the butter and 2 cups of sugar. Gradually add in the eggs, beating every after each addition.
Step 5: Stir in a can of mandarin oranges into the batter, carefully crushing the oranges.
Step 6: Add in the flour slowly and mix until well blended.
Step 7: Evenly transfer the batter into the prepared pans.
Step 8: Place inside the preheated oven and bake for about 30 to 35 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Step 9: To make the frosting, beat the cream and the rest of the sugar and pudding mix until stiff peaks form.
Step 10: Add in the pineapple with the juice and mix by hand. Place inside the fridge until ready to use.
Step 11: Allow the cakes to cool in the pans for at least 2 minutes.
Step 12: Take the cakes out of the pans and onto wire racks.
Step 13: Put bottom side up the first cake layer on a serving platter. Frost the top and add the second cake layer. Frost the entire cake and sprinkle over some toasted coconut.
Step 14: Place the cake in the fridge for at least an hour to set.
1. For a mess-free preparation, place 3 sheets of waxed paper on a serving platter when frosting. Just pull the sheets after frosting.
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