Orange (Mandarin) Cake - Kraft Recipes Top
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Orange (Mandarin) Cake

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  • In large mixing bowl, mix cake mix, undrained can of mandarin oranges, eggs and oil for about 2 minutes on medium speed. Pour into three 8" or 9" greased/floured (I use PAM or Mazola spray) cake pans.
  • Bake at 350 degrees F for 20 minutes or until a toothpick stuck into middle of cake comes out clean. Let sit in pan(s) for about 10 minutes. Remove from pans and cool on wire racks.
  • Frosting: While cake is baking, mix undrained crushed pineapple, vanilla pudding and Cool Whip until pudding is dissolved (about 2 minutes). Once cake layers are cooled, put about 1/3 cup of frosting between each layer; then spread remaining frosting on top and sides. I decorate either with the oranges from the extra can that I have bought or I use whichever fruits (strawberries, raspberries, peaches) that are plentiful at the time.
  • Refrigerate until ready to enjoy!


This cake actually takes less than one hour to prepare, bake and ice and is one of the most refreshing, light-tasting cakes one could ever bake. I originally found this recipe in Southern Living and have been using it for years. It is a wonderful spring time treat. I have also used peaches instead of the mandarin oranges in the cake and peaches instead of the pineapple in the icing, and that is equally delicious.

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