MANDARIN ORANGE CAKE

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There’s something utterly delightful about a cake that combines the sweet, juicy flavors of mandarin oranges and pineapple. Enter the Mandarin Orange Cake with Pineapple Frosting, a treat that’s both light in texture and rich in taste. This recipe begins with a convenient cake mix, making it a breeze to prepare, and is often affectionately known as Pig Pickin’ cake, though the origins of this whimsical name remain a mystery. Regardless of what you call it, this cake is sure to impress and refresh!

Why You’ll Love This Recipe

If you’re someone who finds traditional cake frosting too heavy, you’re in for a treat. The pineapple topping on this cake is incredibly light and flavorful, so much so that you might find yourself eating it by the spoonful! Plus, with just a few simple ingredients and a boxed cake mix as its base, this recipe is straightforward and perfect for any occasion.

Kitchen Equipment You’ll Need

• 9×13 inch baking pan
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Oven

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 4 large 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

Step-by-Step Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan to ensure easy removal of the cake.
2. In a large bowl, combine the cake mix, eggs, oil, and mandarin oranges with their juice. Beat the mixture until it’s smooth and well combined. Pour the batter into the prepared pan.
3. Bake in the preheated oven for 35 to 40 minutes. You’ll know the cake is ready when a toothpick inserted into the center comes out clean. Let the cake cool completely.
4. For the frosting, in a large bowl, beat together the whipped topping, crushed pineapple with its juice, and the dry pudding mix until everything is well blended. Spread this delightful mixture over the cooled cake.

Tips for Success

• Ensure the cake is completely cool before spreading the frosting to prevent it from melting.
• If you prefer a more citrusy flavor, add a bit of orange zest to the batter.

Additional Tips or Variations

• Try adding a handful of shredded coconut to the frosting for an extra tropical twist.
• For a bit of crunch, sprinkle chopped pecans or walnuts on top of the frosting.

Nutritional Highlights (Per Serving)

Calories: Approx. 250 | Fat: 12g | Carbohydrates: 30g | Protein: 3g | Sugar: 18g

Frequently Asked Questions (FAQ)

Can I use fresh mandarin oranges instead of canned?

Yes, you can use fresh mandarin oranges, but you may need to adjust the sweetness and liquid content since canned oranges come with juice.

Can I make this cake ahead of time?

Absolutely! This cake can be made a day in advance. Just keep it refrigerated once you add the frosting.

Conclusion

This Mandarin Orange Cake with Pineapple Frosting is a delightful blend of flavors that will brighten any dessert table. I invite you to try this recipe and experience its refreshing taste for yourself. Don’t forget to share your baking adventures in the comments below. Bon appétit!

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