Over the years I’ve heard this cake called various names. Today, I’m posting it as “Mandarin Orange Cake”, the name on my sister’s recipe. My aunt gave me this recipe years ago, and her recipe called it “Pea Pickin’ Good Cake”, and I have a friend that calls it “Pig Lickin’ Good Cake”. I’m sure if I had the time to investigate, I’d see it floating out there somewhere in recipe land with other names as well. Regardless of what it’s called, I think any of us that’s had this cake will agree that it is very light and delicious. I have a friend who has been begging me to make this cake for him, so I decided I would go ahead and make it and post it. I especially like to make this cake in the summer, since it’s light and refreshing, but how do ya say no to a begging friend. This cake is so quick and easy and starts with a cake mix.
Here’s how I whipped it up…
First I cut out two 9″ rounds of wax paper. I lightly greased and floured the tops of the wax paper rounds and the sides of two 9″ round cake pans and set them aside…
I dumped a cake mix, some mandarin oranges, oil and eggs in the bowl of my stand mixer…
And mixed it together until all ingredients were incorporated…
Then I distributed the batter evenly, between the two cake pans…
I baked the cake layers for about twenty minutes, until the tops were golden brown and a toothpick inserted in the centers came out clean…
Next I ran a sharp knife around the edges of the cake layers and inverted them onto a wire cooling rack…
Then I peeled off the wax paper rounds and let the cake layers cool completely before frosting them…
Can you see how spongy and moist this cake layer is?
Okay, here’s how I whipped up the yummy frosting…
In the bowl of my stand mixer, I mixed together some cool whip, drained pineapple and pudding…
I made sure I mixed it until the pudding was well incorporated and dissolved…
Then I just placed one cake layer on a plate, placed some frosting on it, then a second cake layer, more frosting, and lastly I frosted the sides…
And decorated the top with a couple mandarin orange slices… Ta da!
Light, spongy, soft and delicious!
Enjoy my friends…
Cindy @ My Country Table
A light and moist mandarin orange cake, topped with a refreshing frosting made of cool whip, pudding and pineapple!
For the Cake
- 1 box yellow cake mix, with or without pudding, (I use Duncan Hines)
- 1 small can mandarin oranges, not drained
- 1/4 cup vegetable oil
- 4 large eggs
For the Frosting
- 1 can crushed pineapple in syrup, 20 ounces, drained really well*
- 1 small box instant vanilla pudding
- 1 carton cool whip, 8 ounce
- Mandarin oranges for decorating the top, optional
- Preheat oven to 350 degrees.
For the Cake
- Cut out two 9″ rounds of wax paper. Grease and flour the tops of the paper and the sides of two 9″ round cake pans.
- In a large mixing bowl, mix the cake mix, oranges with syrup, oil and eggs together on medium speed until incorporated. If using a stand mixer, use the paddle attachment.
- Divide the batter equally between the two prepared cake pans.
- Bake for approximately 20 minutes until a toothpick inserted into the center of the cakes comes out clean. Run a knife around the insides of pans. Invert cakes onto a wire cooling rack. Peel off the wax paper and let cakes cool completely.
For the Frosting
- In a large mixing bowl, mix together the cool whip, drained pineapple and pudding.
- Frost cake and decorate the top with mandarin oranges if desired.
- Refrigerate until ready to serve.
- * After draining the pineapple, use your hands to squeeze out any excess juice. If you do not get all of the juice out of the pineapple, the frosting will be runny.
- This cake can also be baked in a 9″ x 13″ pan.
- Serving Size: 12