Recipe by Ellen
"Quick and delicious!"
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1 (18.25 ounce) package
yellow cake mix
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
Okay, here's what you need to do to perfect this recipe.... Add 1 teaspoon orange extract to the cake mix and cut the oil down to 3/4 cup. Other than those couple of things, follow the rest exactly and trust me, you will not be disappointed! I made two of these for a luncheon of 40 ladies and it was a huge hit. Several women asked me for the recipe and I was almost embarassed to let them know how easy it was! The topping is heavenly and could be used for lots of different things... maybe a big dollup on a slice of angel food cake or pound cake??? Yummy! Thanks for this wonderful recipe; I will be making it again and again!
Kinda disappointed in this cake. The topping was wonderful, however; the cake had no orange flavor whatsoever! It was very moist, but didn't taste any different than your regular boxed yellow cake. Next time I will try adding some orange extract.
This showpiece cake has been a favorite for more than 25 years! It makes for a particularly perfect cake for spring or summer get togethers. The way I make it varies only a bit, but may be enough of a difference to be helpful. I use a 15-1/2 oz. can of pineapple, or the equivalent if that size can is not availabe, and I combine it with the pudding mix before folding in the whipped topping. I bake this in 3 9-inch layer cake pans (layers will be thin) for 20-25 minutes, and spread the frosting between the layers and on top and sides of the cake. This makes for a very impressive presentation. Absolutely delicious, refreshing, and beautiful cake, great for birthdays!
I made this cake with Betty Crocker Super Moist butter yellow cake and I got awesome response. My sister who never asks for a recipe asked for this one. The only difference was instead of beating all the topping ingredients together I mixed the pudding and the pineapple together and completely folded in the Cool Whip so it didn't break down. Put in fridge for 3 hours before serving. Keep refrigerated and it is good for 3 days easy. Awesome cake. Plan on using often. One thing that gets me is some folks completely change the ingredients or pan size and complain that it's not awesome like those of us who follow the recipe.
I make this cake every Sunday for our pool party. Everyone LOVES it! I use only 3 eggs, 1/2 cup oil, and TWO cans of oranges. Sometimes I even add coconut to the whipped cream to make it more tropical! Also, I reserve 18 orange segments to arrange on the top of the cake to resemble suns and call it "Sunshine Cake". :)
Excellent! Edited due to smaller mixes. Duncan Hines makes an Orange cake mix which I use instead of a yellow cake. My Del Monte mandarin oranges come in a 20 oz can, rather than 11 ozs. I use all the oranges and dump out a little of the juice and it's just fine. I mix in the oil and eggs, then lightly mix in the oranges. I like a few chunks of orange in my cake. I reduce the baking time because of the smaller mixes. The package reads 24-27 minutes for both 13x9 and 9" layers. Just watch and test with a toothpick. I mix the pineapple and dry pudding together and let it sit for a few minutes to thicken a bit. Then I gently fold in the cool whip, frost and chill for a few hours before serving. You have to love some of these very simple recipes that taste so good and for such little effort. A family favorite and a great summery dessert. Thanks Ellen!
YUMMMM!!! I made a few changes tho. I made a Duncan Hines Moist Deluxe Yellow Cake, forgot to add the oranges to it, but made it a bundt style cake. I used a 20oz can of crushed pineapple (with juice) and 1/2 of a 10 oz can of mandarin, whipped it up in the blender. I poured that into a bowl and added vanilla pudding mix. Then I took someone elses advice and added the cool whip after everything else was mixed. (that mixture in itself is delicious!) Then, using a rubber spatula, started at the top of the bundt and spread the frosting all around in swooshy patterns. I took the remainder of mandarin oranges and spread them around the top. Then sprinkled about 2 cups of coconut all over everything. Not only did it look pretty, but the taste was outstanding! I would do it again this way in a heartbeat!
I've been making this for a long time under the name of "sunshine cake" or "pig lickin cake" I have a gal at work that asks for it every year for her birthday. She asks that I make it low cal/low fat for her. I use applesauce for the oil, egg beaters rather than whole eggs, fat free cool whip and sugar free pudding. She just loves it.
* Percent Daily Values are based on a 2,000 calorie diet.
Mandarin Orange Cake I
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 179
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