Mandarin Orange Cake Recipe

A friend I swap recipes with passed this recipe on to me. It is wonderfully moist and delicious. As a nurse, I am always on the lookout for quick, straightforward recipes.

Servings: 18
Makes: 1 x 23 × 33 cm cake

Ingredients

• 1 (518 g) packet moist yellow cake mix
• 4 eggs
• 120 ml vegetable oil
• 1 (312 g) tin mandarin oranges, juice reserved
• 1 (454 g) packet frozen whipped topping, thawed
• 1 (142 g) packet instant vanilla pudding mix
• 1 (567 g) tin crushed pineapple in juice

Directions

1. Whisk the eggs, then combine them with the cake mix. Stir the oil and mandarin oranges into the mixture, including the reserved juice. Transfer the batter to a greased and floured 23 × 33 cm tin.
2. Bake in an oven preheated to 165°C for 40 minutes. Leave the cake to cool on a wire rack.
3. As the cake bakes, make the frosting by combining the whipped dessert topping, instant pudding mix and crushed pineapple, including its juice. Refrigerate the frosting until set, then spread it over the cake once it has cooled completely.

Nutrition Facts (per serving)