Easy Canned Mandarin Orange Cake Recipe
This Easy Canned Mandarin Orange Cake is a delightful treat! Bursting with fruity flavors and topped with creamy Cool Whip, it's perfect for any occasion.
Servings: 12 servings
Ingredients
- 1 box yellow cake mix 15.25 ounces
- 1/3 cup all-purpose flour
- 4 large eggs
- 1/2 cup vegetable oil
- 1 can mandarin oranges 11 ounces, drained
- 1 can crushed pineapple 20 ounces, drained
- 1 box instant vanilla pudding 3.4 ounces
- 10 ounces Cool Whip
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large mixing bowl, combine the yellow cake mix and all-purpose flour. Whisk until well blended.
- Step 3: Add the eggs and vegetable oil to the dry mixture. Beat together until smooth.
- Step 4: Gently fold in the mandarin oranges and crushed pineapple.
- Step 5: Pour the batter into a greased 9x13-inch baking pan and bake for 30-35 minutes.
- Step 6: Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack.
- Step 7: Prepare the instant vanilla pudding according to package instructions and fold in the Cool Whip.
- Step 8: Spread the Cool Whip and pudding mixture over the cooled cake.
- Step 9: Refrigerate for at least one hour before serving.
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- 9x13-inch Baking Pan
- Spatula
- Cooling rack
Notes
- Make the cake a day in advance for convenience.
- Store leftovers covered in the refrigerator for up to 3 days.
- Add the Cool Whip topping just before serving for best texture.