Mandarin Orange Cake Creamy Topping Recipes

CREAMY MANDARIN ORANGE CAKE

Creamy Mandarin Orange Cake image

Add sour cream and lemon pudding to make this delicious mandarin orange cake rich and moist. Creamy Mandarin Orange Cake has delicious layers of citrus.

Provided by My Food and Family

Categories Recipes

Time 1h25m

Yield Makes 18 servings.

Number Of Ingredients 10

Ingredients

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1-1/3 cups BREAKSTONE'S or KNUDSEN Sour Cream, divided
3/4 cup water
1/4 cup oil
3 eggs
2 Tbsp. orange zest
1/4 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 can (11 oz.) mandarin oranges, drained

Steps:

Heat oven to 350°F.
Beat cake mix, dry pudding mix, 1 cup sour cream, water, oil, eggs and orange zest with mixer until blended. Pour into 2 greased and floured 9-inch round pans.
Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
Whisk remaining sour cream and sugar in large bowl until blended. Stir in COOL WHIP.
Stack cake layers on plate, filling with half each of the COOL WHIP mixture and oranges. Frost top with remaining COOL WHIP mixture. Garnish with remaining oranges. Keep refrigerated.

Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 280 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 25 g, Protein 3 g

MANDARIN ORANGE CAKE RECIPE

Mandarin Orange Cake Recipe image

No one will believe this cake starts with a cake mix! Best ever Mandarin Orange Cake is one of the easiest cake recipes. It's light and fruit-filled...delicious!

Provided by Julie Clark

Categories Dessert

Time 40m

Number Of Ingredients 5

Ingredients

1 box yellow cake mix ((plus ingredients the box mix calls for))
11 ounces mandarin oranges ((drained))
20 ounces crushed pineapple ((drained))
3.4 ounces instant vanilla pudding mix ((dry))
12 ounces Cool Whip or stabilized whipped cream

Steps:

Prepare cake batter according to the directions on the box.
Beat in the drained oranges until blended.
Pour into a greased 9x13" baking pan.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Allow the cakes to cool.
In a bowl, combine the drained pineapple and dry vanilla pudding mix.
Fold in the Cool Whip.
Spread the frosting over the top of the cake.
Store this cake in the refrigerator.

Nutrition Facts : Calories 273 kcal, Carbohydrate 60 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 386 mg, Fiber 1 g, Sugar 39 g, ServingSize 1 serving

LUSCIOUS MANDARIN ORANGE CAKE

Luscious Mandarin Orange Cake image

It's cool, it's creamy, it's moist and it's easy to have on hand because it stores in the fridge. There's no denying the popularity of this orange-flavored cake with the creamy pineapple frosting.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h55m

Yield 20

Number Of Ingredients 9

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup vegetable oil
1/2 cup chopped walnuts, if desired
1 can (11 oz) mandarin orange segments, drained (reserve 1/3 cup liquid)
4 eggs
1 can (20 oz) crushed pineapple, undrained
1 box (4-serving size) vanilla instant pudding and pie filling mix
1/2 to 1 teaspoon grated orange peel, if desired
1 cup Cool Whip frozen whipped topping, thawed

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or lightly spray bottom only of 13x9-inch pan.
In large bowl, beat cake mix, oil, walnuts, orange segments, reserved 1/3 cup orange liquid, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
To make pineapple frosting, stir together pineapple, dry pudding mix and orange peel. Gently stir in whipped topping. Spread on cake. Store tightly covered in refrigerator.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g

MANDARIN ORANGE CAKE I

Mandarin Orange Cake I image

Start with yellow cake mix and Mandarin oranges to make this cake with a frosting made with pineapple, pudding mixture, and whipped topping.

Provided by Ellen

Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes

Time 2h

Yield 18

Number Of Ingredients 7

Ingredients

1 (18.25 ounce) package yellow cake mix
4 eggs
1 cup vegetable oil
1 (11 ounce) can mandarin orange segments
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant vanilla pudding mix

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

Nutrition Facts : Calories 336.7 calories, Carbohydrate 38.1 g, Cholesterol 41.9 mg, Fat 19.9 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 287.2 mg, Sugar 26.6 g

MANDARIN ORANGE CAKE

Mandarin Orange Cake image

This was a favorite cake growing up. The middle gets sunken, all good from the topping sinking into it. You may wnat to double the topping so you can pour extra over the edge pieces of the cake, they don't seem to get as much of the topping sinking in as it all flows to the middle of the cake.

Provided by Miss Erin C.

Categories Dessert

Time 45m

Yield 1 nine x thirteen cake

Number Of Ingredients 9

Ingredients

2 cups sugar
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
2 cans drained mandarin oranges
3/4 cup brown sugar
3 tablespoons milk
2 tablespoons butter

Steps:

Preheat oven to 350F degrees.
Beat the eggs, add oranges and dry ingredients, sugar, flour, baking soda and salt, beat on low speed until combined Pour into a greased and floured pan.
Bake for 30-35 minutes.
In a small saucepan bring the final 3 ingredients to a boil and pour over the hot cake as soon as it comes out of the oven Serve with whipped cream.

INCREDIBLY COOL AND REFRESHING MANDARIN ORANGE CAKE

Incredibly Cool and Refreshing Mandarin Orange Cake image

This is sooooo refreshing on a hot day and is the perfect ending to a BBQ (or any) meal. Everyone who has ever tried this has raved about it. It is so yummy and light and does not last a day in our house! If you do have any left, store it in the refrigerator. (Cooling time is not added to the prep or cook times.)

Provided by Karen..

Categories Dessert

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 6

Ingredients

1 (18 1/2 ounce) package yellow cake mix
4 large eggs
1 cup vegetable oil
2 (11 ounce) cans mandarin oranges
1 (8 ounce) container frozen whipped topping, thawed (Cool Whip or store brand)
1 (3 1/2 ounce) box instant vanilla pudding

Steps:

Preheat oven to 350 degrees.
Grease and flour a 9 x 13 inch pan (I use a pyrex baking pan so I can serve the cake right in the pan).
In a large bowl, combine cake mix, eggs, oil and ONE can of oranges with juice.
Mix by hand or with mixer until smooth (you will still see bits of oranges).
Pour into prepared pan.
Bake for 30-40 minutes or until thin steak knife inserted in center come out clean.
Allow to cool completely on rack.
In a large bowl, mix whipped topping, the other can of mandarin oranges with juice and dry pudding mix until well combined and smooth.
Spread on cooled cake.

MANDARIN ORANGE CAKE

Mandarin Orange Cake image

If you want to make cake but are squeezed for time, count on this recipe for a fast solution.-Charlene Wahlenmaier, Grants Pass, Oregon

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

1 package white cake mix (regular size)
2 eggs
1/3 cup unsweetened applesauce
1 can (11 ounces) mandarin oranges, undrained
1 carton (8 ounces) frozen whipped topping, thawed
1 can (8 ounces) crushed pineapple, undrained
1 package (3.4 ounces) instant vanilla pudding mix

Steps:

Preheat oven to 325°. In a large bowl, combine the cake mix, eggs, applesauce and oranges. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely. , In another bowl, beat whipped topping, pineapple and pudding mix. Spread between layers and over top and sides of cake. Chill.

Nutrition Facts : Calories 308 calories, Fat 8g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 399mg sodium, Carbohydrate 54g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.

HOMEMADE MANDARIN ORANGE CAKE

Homemade Mandarin Orange Cake image

I've taken this cake to potlucks and it's always a hit. Everyone enjoys the light and moist cake with its fluffy orange frosting.-Kris Lehman

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 12-16 servings.

Number Of Ingredients 10

Ingredients

1 can (11 ounces) mandarin oranges, undrained
1 package yellow cake mix (regular size)
1/2 cup vegetable oil
4 large eggs
1 teaspoon orange extract
TOPPING:
2 cups cold whole milk
1 package (3.4 ounces) instant vanilla pudding mix
1 can (8 ounces) unsweetened crushed pineapple, drained
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

Drain oranges, reserving juice. Set oranges aside. In a large bowl, beat the cake mix, oil, eggs, orange extract and reserved juice on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For topping, in a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in pineapple and reserved oranges, then fold in whipped topping. Frost the cake. Refrigerate for at least 1 hour before serving.,

Nutrition Facts :

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