Wednesday, March 9, 2011

Mandarin Orange Cake with Pineapple Frosting

Well I went to the gym this morning, and worked hard, too! So I felt making a cake would be a good way to pat myself on the back... I now understand the problem. It has fruit, therefore it is healthy, right?
So here is my family pleasing Mandarin Orange Cake, found via Betty Crocker online.

Mandarin Orange Cake with Pineapple Frosting
Serves 20

1 box Betty Crocker SuperMoist Yellow Cake mix
1/2 c. Canola or Vegetable Oil
11 oz. can Mandarin Oranges, NOT drained
4 eggs
1/2 c. chopped Walnuts, optional
20 oz. can Crushed Pineapple, NOT drained
3.4 oz. pkg Instant Vanilla Pudding, Sugar Free
1 1/2 c. Light Whipped Topping
1 t. Orange Zest (shredded orange peel)

Pre-heat oven to 350 for a glass dish and 325 for a dark dish.

On low speed mix cake mix, oil, mandarin oranges (including juice), eggs (and walnuts if you must...) for 30 seconds. Mix on med speed for 2 minutes. 

Grease or spray 9x13 pan. Pour cake mixture into pan and bake 30-35 minutes, or until toothpick in center comes out clean. Cool completely.

In med bowl, stir together pineapple (including juice), pudding mix and orange zest. Fold in whipped topping. Spread on cake. Store in refrigerator. 

As you can see I used some extra oranges as a cute decoration to the cake. This cake is really good and very moist. I personally think the cake itself could use an extra kick or orange, but it is great the way it is! Let me know how you like it!


A few weeks ago I needed an "appetizer" to take to a Relief Society Lunch Bunch. I interpreted that as "finger food in general". I had some puff pastry in the freezer so I came up with these little tartlets.

Fruit Dip Tartlets
makes 24-48 

1-2 sheets puff pastry, thawed (depends on how many you want to make)
1-2 Kiwi, sliced 1/4" thick, then cut into 8 wedges each
11 oz can Mandarin Oranges (I peeled an orange and broke the segments out of the ... membrane? because I didn't have a can of oranges. Do this the easy way if you can.)
1/2 - 1 c. Fluffy Fruit Dip (from previous post)
Powdered Sugar, optional

Pre-heat oven to 400. On a floured surface, roll puff pastry out to get rid of creases. With a knife or pizza cutter cut pastry 4x3, and cut each square diagonally making 24 triangles. If you are making a bunch (48), work with one sheet of puff pastry at a time, and place the second sheet in the fridge until you are ready to cut it.

Spray mini-muffin pan with cooking spray. Press each triangle into the pan and Bake at 400 degrees for 7-8 minutes.

Leave Puffed Pastries in pan to make assembly and transportation easy. To create the 'bowl' press down the center of each puff with the small end of a melon baller or a medium sized fondant ball tool. Let these cool while you prep the fruit.

Drop about 1/4 t.+ fluffy fruit dip in the center of each pastry and top with fruit. If desired, dust very lightly with powdered sugar.
Feel free to change the fruit : )


Caramel Apple Tartlets
makes 24-48

1-2 sheets Puff Pastry, thawed
1 Granny Smith Apple, finely diced/minced
1/2 - 1 T. Butter
1/2 t. Cinnamon or Apple Pie Spice
1/2 t. Brown Sugar
1 t.+ Caramel Topping

Pre-heat oven to 400. Cut, bake, and press pastries as above.

In frying pan, saute minced apple in butter. Mix in cinnamon, brown sugar and caramel.

Put about 1/4 - 1/2 t. saute'ed apple mixture in each pastry.

Serve with extra drip of caramel on top if desired.

These were a big hit. If you had one, or make a variation, let me know!

Tarts on FoodistaTarts