I  hope you all had a wonderful Christmas! As you can see, Cooper was all smiles after opening his presents. I was so busy I didn’t have time to put up a holiday post, let alone respond to any comments it might have generated. When I have been online I’ve been setting up social media accounts. I swear I’ve filled out so many profiles I’ve gone a little cross-eyed at times. I’ll have a post up next week detailing where you can link up with me, if you would like to.

It seemed like we were busier this year, spending more time on the road than usual. After spending most of Christmas Eve in the kitchen and Christmas Day away from home, I slept in for hours on Wednesday morning. Definitely needed the extra rest to recharge my batteries. I ended up making all of the recipes I detailed last week. The Quick Praline Bars were a hit! I took them to two gatherings and didn’t come home with any leftovers. I tweaked the recipe a bit, so I need to write down the changes. The new version of the recipe could very well end up being included in one of my foodie fiction stories. I was also invited to dinner at the last minute and needed to whip up a dessert. I surveyed my pantry and decided to make a Mandarin Orange Cake, something I haven’t made in years. It was so moist and light. I would definitely recommend it if you need an easy, yet yummy, dessert.

So, please tell me, how was your holiday? Did you make any new recipes that you want to make again?

Mandarin Orange Cake

Modified from this recipe from Betty Crocker

1 box of yellow cake mix

1/2 cup vegetable oil

1 can (11 oz.) mandarin orange segments, drained (reserve 1/3 cup liquid)

4 eggs

1 can (8 oz.) crushed pineapple, undrained

1 box (4-serving size) vanilla instant pudding

1 container (8 oz.) thawed whipped topping

Heat oven to 350 degrees F (325 degrees for dark or nonstick pan). Grease or lightly spray bottom only of 13×9-inch pan.

In a large bowl, beat cake mix, oil, orange segments, reserved 1/3 cup orange liquid and eggs with electric mixer on low speed 30 seconds, then on medium speed for 2 minutes. (This left no discernible chunks of orange. The next time I will add them in right at the end of the mixing time.) Pour into pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, at least 1 hour.

To make pineapple frosting, stir together pineapple and dry pudding mix. Gently stir in whipped topping. Spread on cake. Store tightly covered in refrigerator.


Weekend Cooking
Hosted by Beth Fish Reads

36 thoughts on “Mandarin Orange Cake

  1. I like taking cake mix and adding little twist. This sounds good, I like mandarin oranges very much. We made many of the same old recipes but family favorites all the same. Christmas came in so fast this year! Seemed it was here before we knew it.

    1. I have two of the Cake Mix Doctor books. She has some really interesting ways to use cake mix. Her version of this cake used pistachio pudding in the frosting! Yes, Christmas did seem to race in this year. I need to start preparing earlier next year!

  2. Love your photo! And I hope you share your tweaks to the praline recipe. Sometimes starting with a cake mix is just the ticket; I remember similar cakes from years ago. Yum.

    1. I ended up stirring the pecans into the butter/sugar mixture and baking them about twice as long. I’ll have to make another batch, just to make sure I got the pralines right. 🙂

    1. I think it would be great with fresh Satsumas. Maybe use orange juice in place of the mandarin orange liquid. Also, add in some zest, the original recipe called for that, but I didn’t have any fresh oranges.

  3. I think Santa Paws was very good to someone!

    This cake sounds like a great thing to make when in a pinch for time – dressing up a box of mix can be a lifesaver sometimes.

    1. Yes, Cooper got a new ball and some treats, so he was all smiles. I agree, cake mixes can be great when you need a quick dessert.

  4. I have a couple of recipes that use a boxed cake mix as a base. This one sounds easy and delicious,too… think I’ll give it a try. Cooper is adorable!

    1. I have two COOKBOOKS that use cake mixes, a couple of the Cake Mix Doctor ones. She has some great versions of many kinds of cake. I even made one once that used melted ice cream for the liquid!

    1. I live in Michigan. It’s gray and snowy right now, although I can’t complain much. There are areas nearby that have much more snow!

    1. Your strawberry cake sounds wonderful! It sounds kind of cheesecake-y to me – and I have never met a cheesecake I didn’t like!

  5. Hello – was wondering what size cake mix you used. All of the cake mixes now seem to come in the 16.5 ounce size instead of the 18. If the smaller size, would you use the same amount of eggs and oil? thanks

    1. I don’t think you would need to change the amount of eggs or oil for a few ounce difference in the cake mix. I’ve worked with similar recipes and they’ve worked out fine when I had to use a different size of cake mix.

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