Total Time
Prep 10 mins
Cook 27 mins

My aunt has made this cake for years. It is now one of our favorites. Sometimes I make it in one 9 by 13 pan - baking about 32 minutes in oven.

Ingredients Nutrition


  1. Place a rack in center of oven and preheat to 350F.
  2. Generously grease two 9-inch round cake pans.
  3. Dust with powdered cake mix.
  4. Shake excess into mixing bowl.
  5. Set the pans aside.
  6. Blend cake mix, mandarin oranges with juice, melted butter, oil, and eggs in a large mixing bowl with electric mixer on low speed for 1 minute.
  7. Scrape down sides of bowl.
  8. Beat at medium speed 2 to 3 minutes longer.
  9. Divide the batter between the two pans and place pans in oven side by side.
  10. Bake until golden brown and top springs back when lightly pressed with your finger- 24 to 27 minutes.
  11. Remove racks from oven and cool on wire rack for 10 minutes.
  12. Run a dinner knife around the edge and invert each cake onto a rack, then invert them again onto a plate so they are right side up.
  13. While they are still warm, poke hole in the top of each layer with a wooden skewer.
  14. Pour the pineapple juice over the layers so that the cake soaks up all the juice.
  15. Let the layers cool for 30 minutes.
  16. Meanwhile, prepare the frosting.
  17. Put all frosting ingredients in a large mixing bowl.
  18. Stir until well combined and pudding is dissolved.
  19. Place one cake layer, right side up, onto a serving platter.
  20. Spread the top with frosting.
  21. Place second layer, right side up, on top of the first.
  22. Frost the top and sides of the cake.
  23. Store this cake, lightly covered in wax paper, in refrigerator, up to one week.
Most Helpful

This is a different kind of cake. Quite good but the cake is a little dense - can't really taste the oranges either. The frosting was a really pretty colour & very good!!

Debbb April 12, 2009

Made this cake last night. I omitted the coconut. My husband loved this cake! This cake is very light and moist.This tasted very similiar to another kind of cake I make with just plain vanilla pudding in the frosting. Thanks for the recipe.

chef FIFI September 26, 2005

This is probably the moistest cake that I've ever eaten. Everything about this cake was phenomenal. All the flavors melded so well together, and the textures were great. I didn't have a yellow cake mix, so I used a Vanilla White Cake Mix. And I put slivered almonds around the side of the cake. Very Very Very good. Thanks for the fantastic recipe!

crazycookinmama May 04, 2005