Mandarin Orange Cake

If you've got yellow cake mix, tinned mandarin oranges in juice and tinned crushed pineapple in juice, you're most of the way to this dish: about 60 minutes of cooking across 7 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.

60 minServes 4Medium3 of 7 likely on hand

You'll mainly reach for oven. At medium difficulty across 7 steps, it's manageable with a little attention.

What you'll need

Servings4

Shopping list (4)

1 box yellow cake mix
300 g tinned mandarin oranges in juice
400 g tinned crushed pineapple in juice
250 g whipped topping, thawed

Pantry staples (you likely have these)

4 large eggs
120 ml vegetable oil
1 box instant vanilla pudding mix

Diet: not verified. We could not confirm whipped from the ingredient list, so we make no dietary claim for this recipe.

Contains: Egg

Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.

Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.

How to make it

Preheat the oven to 175 C and grease and flour a 33 by 23 cm baking tin.
In a large bowl, beat together the yellow cake mix, the mandarin oranges along with their juice, the eggs and the oil on medium speed for about 2 minutes until smooth, lightly breaking up the orange segments.
Pour the batter into the prepared tin and bake for 25 to 30 minutes, until golden and a skewer inserted into the centre comes out clean.
Leave the cake to cool completely in the tin on a wire rack before frosting.
To make the topping, stir the dry vanilla pudding mix into the crushed pineapple and its juice until thickened, then gently fold in the whipped topping until smooth.
Spread the pineapple topping evenly over the cooled cake.
Chill the cake in the refrigerator for at least 1 hour before slicing, and keep any leftovers refrigerated.

You'll use: Oven

Ingredient substitutions

Eggs: ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg

Tips & common questions

How long does Mandarin Orange Cake take to make?

About 60 minutes from start to finish — an estimate based on the 7 steps and 7 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of eggs?

Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

Is Mandarin Orange Cake suitable for my diet?

We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.

Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.

Mandarin Orange Cake is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Manadrin cream cake, September 2009.jpg by vali..., CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.