Mandarin Orange Cake

"Yummy, fruity, moist cake that makes me think of spring! Great cake to take to a potluck. Sometimes I sprinkle coconut over the frosting for an added attraction!"
photo by a user photo by a user
Ready In:
1 13x9 pan




  • Preheat oven to 325.
  • Beat eggs.
  • Add cake mix, oil and oranges, beat well.
  • Bake 9x13 greased pan 30-35 minutes.
  • Cool.
  • Mix together pineapple and pudding til absorbed.
  • Stir in cool whip and frost cake.
  • Refrigerate.

Questions & Replies

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  1. This is a very refreshing cake and super easy to make. I didn't have any vanilla pudding on hand so used fat free/instant cheesecake pudding instead and it turned out great!
  2. A simple recipe that's easy to make and makes a great presentation. Be prepared with copies of the recipe, because everyone will ask for it!
  3. Made this for one of the birthday cake desserts on the September long weekend, it was a real winner. Used a yellow Duncan Hines cake mix, a four serving size vanilla pudding and a container of Cool Whip - the size that is available here in Canada - must be the right size as it worked for me. Even those who rarely eat dessert had seconds! Made as posted and wouldn't change a thing Thank you Laurie it is one I'll be making again - and again.
  4. Made this for my Tuesday afternoon canasta group (first time I've made this recipe). Followed your recipe to the "T" and it looked and tasted heavenly. Everyone who eat it said it was "to die for". That means at least 5 stars in my book--I'm so glad everyone agreed with my evaluation. It's much easier than my other recipe for Mandarin cake and the frosting was devine. Thank you Laurie for posting.
  5. This is the same recipe I use except I prefer the Duncan Hines butter cake mix. My family is VERY disappointed with me if I don't bring this to EVERY family gathering. It is always requested for birthday cakes too. We LOVE this cake!! Very light and not too sweet. Just great for a summer gathering.


<p>Before I get to the details let me tell you how I rate recipes.....and tell you how I feel about others ratings! <br /> <br />5 STARS....This recipe was excellant, we liked it very much, the directions were very clear and if I made any minor substitutions I noted it. It would most likely be made again, many times! <br /> <br />4 STARS....This recipe was good, we liked it but I made changes either in taste or it was not clear in something, but I would consider making it again. <br /> <br />3 STARS....This recipe was not something that got approval from the majority. Either it just didnt work in preparation, directions, or taste. I will tell you why and would not make it again unless I altered it much! <br /> <br />2, 1 STARS.....I DO NOT give these as I feel they are NOT worthy....especially if the recipe previously had good reviews and by my giving a low one would jeopardize the ratings. I would appreciate this reciprocated with reviews to my recipes. <br /> <br />0 STARS....COMMENTS I will leave no stars and comments on something that did not work out for me and I will be honest and tell you why. <br /> <br />I DETEST IT WHEN PEOPLE CHANGE YOUR RECIPE OR DONT EVEN MAKE IT THEN LEAVE YOU LOW REVIEWS. PEOPLE WHO DO THAT ARE JUST BEING VINDICTIVE OR JUST PLAIN STUPIDLY CRUEL. Examples of some I've gotten would be: 1 star...This doesnt sound like something we would like 2 stars...too sweet for me, (this was on a all 5 star recipe). <br /> <br /> <br />Now for the details: <br />I was born, raised and still live in the same midwestern town where comfort food is what we thrive on, however my dream is to retire to the northwoods of Wisconsin.. (the sooner the better IMHO)! <br /> <br />I relish a recipe that is simple, quick and tastes great as I am a divorced mom to 4 very busy, active young adults (27, 25, 20 year old daughters and a 21 year old son.) Cooking time is at a premium as everyone is so busy, I never usually know who will be at my house for supper! I also try to find things that will reheat well. <br /> <br />I have worked for 30 years in the accounting field and presently semi retired. It is very nice for a change to not have to deal with the everyday stress of deadlines and office politics! It has been great cooking for pleasure, at my leisure, instead of to feed the troops! <br /> <br />Cooking relaxes me so I do it often and I love to cook for people who appreciate it. It is nothing for me to start a recipe at 10pm right before bedtime, and yes I have cooked all nite. Kind of a marathon!! <br /> <br />Cookbooks are my passion and I can't resist the ones that churches, schools etc. put together and well as the ones in the grocery stores. My collection numbers well over 2000 and where as some people go to bed with a good novel, my nightstand is full of cookbooks! <br /> <br />I love to bake and its nothing for me to make 15-20 different kinds of cookies and candies for the holidays. I guess that it has rubbed off on my oldest daughter who is a culinary school graduate and knee deep in pastry classes, hoping to become a pastry chef! <br /> <br />In March of 2002 I had gastric bypass, weight loss surgery and I have lost 125 pounds FOREVER, so now when I do cook it IS for everyone else to enjoy. <br /> <br />I love Zaar and all the friends I have made here, this sight is so addictive but yet so much fun! And the recipes aren't bad either..LOL! I know that in the years since Ive been a permanent fixture of this site I have acquired many great recipes and tons of cooks that I am proud to call my friends! I have also tried many foods that years ago I would never have even imagined.</p>
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