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!

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