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Mandalicious Mandarin Orange Cake

A delicious moist refrigerated cake made with mandarin oranges topped with the creamiest pineapple and coconut frosting.  

Scale

Ingredients

Cake

1 yellow cake mix

1 cup orange juice

3 large eggs

2/3 cup coconut oil, melted

1  3.4-ounce box vanilla instant pudding

2 11-ounce cans mandarin orange, drained

Frosting

1 1/2 cups heavy whipping cream

1  3.4-ounce box vanilla instant pudding mix

1  3.4-ounce box coconut cream instant pudding

2 cups milk

1 20-ounce can crushed pineapple, drained

1/2 cup unsweetened coconut flakes

1/4 teaspoon coconut extract

Instructions

Cake

Preheat oven to 350 degrees.

Prepare baking pans with oil and flour.

Pour cake mix into a large mixing bowl then add orange juice, eggs, oil, vanilla pudding and beat for 2 minutes on medium speed with a mixer.

Stir in by hand 1 1/2 can of oranges reserving the other half for garnishing.

Pour batter into prepared pan and bake at 350 degrees for 35  minutes or until a toothpick comes out clean.

Remove from oven and let cool for 10 minutes then remove from pans and cool on racks or if serving from pan let it cool in the pan before frosting.

Frosting

Beat cream until peaks form in a medium bowl.

Beat the instant puddings and milk for 2 minutes in a large bowl.

Stir in the pineapple, coconut, and coconut extract. 

Fold in the cream until well incorporated.

Frost cooled cake.

Garnish with the rest of the orange segments.

Notes

The cake keeps up to 5 days in the refrigerator.  

Keywords: mandarin orange cake

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