2 Reviews
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Delightful fluffy and light cake that is very easy and full of flavor.
*This recipe requires 2 hours cooling time.
Mix cake mix and oil, eggs, and Mandarin oranges with juice at medium speed with an electric mixer. Pour into ungreased 9 x12 pan. Bake at 350 degrees for 30 minutes, or until done. Cool.
Make frosting by combining Cool Whip with pudding mix, vanilla and pineapple with the juice. Frost cake and refrigerate 2 hours or overnight. Refrigerate leftover cake.
(Another great recipe from Grandma!)
4 Comments
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mariec on 9.4.2010
This is a good, easy cake…the frosting makes it. I really didn’t think it was worth the trouble of adding the oranges to the cake (but my nose doesn’t work right, so maybe the subtle flavors were lost to me) but the frosting was an easy, quick, tasty and attractive addition to any yellow or white cake. I took it to work (they are my testers) and everyone who tried it, raved.
A Reinvented Mom on 10.7.2009
This cake is wonderful, and easy to put together. I think I could have eaten the entire thing by myself.
skyrudich on 9.8.2009
I made this cake yesterday for Labor Day. It was perfect after a large feast of prime rib, mashed potatoes, corn, and salad. Very light and tasty. I highly recommend this for a potluck as well, because you could potentially have all of the ingredients on hand at any given time!
karikeegan on 9.6.2009
Great recipe! My kids dubbed this the best non-chocolate cake they’ve ever had. Not too heavy for summer eating!