I love an easy recipe! Even though I shouldn’t admit it, if I read through a recipe and it has too many steps…I move on. This recipe for Mandarin Orange Cake is so easy that even a compete novice can’t mess it up. And it’s delicious…does it get any better than that?
This post may contain affiliate links. Please see my full disclosure policy for details.Jump to Recipe
I got this recipe years ago from a teacher friend of mine. Betty taught across the hall from me and was a wonderful cook. I was newly married to a man who was such a marvelous cook that I always felt like a slacker in the kitchen. No matter what the dish, Jungle Jim could cook it better than I could. While that doesn’t bother me any more (I’ve learned to appreciate it), it bothered me quite a lot as a young wife.
Betty brought this cake to the teacher’s lounge one day. Needless to say, it was a hit. When I asked her about the recipe she told me how easy it was and I knew it was a recipe I needed. She was kind enough to share it and I’ve been making it ever since.
And Jungle Jim loves it. Funny thing is that even though Jungle Jim is a great cook, he very seldom bakes (unless it’s bread). Give Betty’s recipe a try and see if it becomes a staple in your your cooking repertoire.
Mandarin Orange Cake Recipe
Super Easy Mandarin Orange Cake
- 1 box yellow cake mix
- 4 medium eggs
- 1/2 cup oil
- 1 small can mandarin oranges (with juice)
- 1 small box instant vanilla pudding
- 1 20 oz crushed pineapple (with juice)
- 1 8-oz Cool Whip
Combine cake mix, eggs, and oil and beat on medium speed for 4 minutes.
Add mandarin oranges and juice and fold in by hand (so oranges don’t get pulverized!)
Pour in 9×13 pan sprayed with PAM. Bake at 350 degrees for 25 minutes. Test for doneness with a toothpick. Remove from oven when inserted tooth pick comes out clean.
Icing: Combine all ingredients together and spread on cake. Refrigerate cake before and after serving.
Cake may be made with 2 eggs and 1/2 cup of water as a substitution for the 4 eggs.
I always substitute applesauce for the oil when I’m baking (unless I just don’t have any applesauce in the house). I find that applesauce works just as well and it saves a few calories which none of us at my house need.
So who’s the best cook at your house?