Creamy Mandarin Orange Cake - Kraft Recipes Top
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Creamy Mandarin Orange Cake

Prep Time
Total Time

Makes 18 servings.

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.

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What You Need

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Make It

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  • 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.

Special Equipment Needed


Prepare using COOL WHIP LITE Whipped Topping, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Chocolate Cream Cake

Prepare as directed, using a chocolate cake mix and 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding, and substituting 1 cup fresh berries, such as raspberries, sliced strawberries or blueberries, for the oranges.

Make Ahead

The COOL WHIP filling can be prepared in advance. Store in tightly covered container in refrigerator up to 2 days before using as directed.


Prepare using a white cake mix.

How to Store

Keep refrigerated.


  • Makes 18 servings.

Nutritional Information

Serving Size Makes 18 servings.
Calories 270
Total fat 13g
Saturated fat 5g
Cholesterol 45mg
Sodium 280mg
Carbohydrate 35g
Dietary fiber 1g
Sugars 25g
Protein 3g
% Daily Value
Vitamin A 10 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I enjoy the simple elegance of this recipe. I enjoy the simple elegance of this recipe. It's a great cool treat for a crowd in the summer heat. My guests wanted to know "my recipe" at the last cook out. So, I wanted to share my secrets to make it extra special: First, I substitute orange juice for the water in the cake mix directions. Second, I bake the cake sheet style. It can then be prepared as a "poke" cake using Sugar Free Orange Jello. Last, I suggest using double the amount of fruit and frosting. Just yummy!
Date published: 2006-06-22
Rated 5 out of 5 by from Excellent cake. Excellent cake. I wanted to make it just because it looked so pretty. I used 2 cans of oranges. I made it for a family get together and they all loved it. It is very rich, but not too sweet. I can't wait to try it again and with different fruits and/or pudding mixes. I would make one suggestion to fold in the orange peel after beating the dough since it all ended up in the beaters anyway.
Date published: 2005-05-31
Rated 5 out of 5 by from Best cake I have ever eaten! Best cake I have ever eaten!!! Everyone in the office loved it and wanted more. Can't wait to try other variations, but can't imagine anything being better than this combination. Very easy to make. I didn't have grated orange peel, so i just substituted a little of the juice from the mandarin oranges instead of water in the cake mix. Used two cans of oranges and french vanilla cool whip.
Date published: 2005-09-22
Rated 5 out of 5 by from My daughters made this cake for my birthday today and it was absolutely BEAUTIFUL. My daughters made this cake for my birthday today and it was absolutely BEAUTIFUL. Tip: They doubled the icing and covered the sides too. They also doubled the oranges and hand-dipped one can in white chocolate - - it was so BEAUTIFUL and delicious! Thanks Kraft for having this website!
Date published: 2005-03-14
Rated 5 out of 5 by from I am only a teen and i made this cake for my mom on mother's day. I am only a teen and i made this cake for my mom on mother's day. she absolutely loved it!! she especially loved the orange zesty taste. i highly reccomend the orange peel. this is a very easy cake to make. i have never baked anything in my life and i made this cake like a pro.
Date published: 2006-05-28
Rated 5 out of 5 by from I made this recipe for Easter. I made this recipe for Easter. It not only looked beautiful and festive, but it was delicious. Everyone enjoyed this tasty cake. I used two cans of Mandarin Oranges and frosted the sides with the Cool Whip. Will definitely make it again.
Date published: 2005-04-04
Rated 5 out of 5 by from I am requested to make this cake for every function I attend, and it get DEVOURED immediately every... I am requested to make this cake for every function I attend, and it get DEVOURED immediately every time. It is EXCELLENT. However I do omit the orange peel.
Date published: 2006-05-22
Rated 5 out of 5 by from It's so wonderful! It's so wonderful! I prepared this cake for a Sunday family get together. Not only did everyone comment on how pretty it was, but they gobbled it up too. My husband was dissappointed because there were no leftovers to take home! I DID use two cans of the oranges as suggested by another member. I'm planning on trying this recipe again, but substituting with white cake mix, cheesecake pudding, stawberry flavored Cool Whip and fresh strawberries for an upcoming housewarming.
Date published: 2005-03-28
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