Today is my boyfriend’s birthday. I asked him the other day what kind of cake he wanted for his birthday. He has a tendency to pick some really off-the-wall things. Last year was Key Lime cake with Key Lime frosting, the year before it was Boston Cream Pie…. both things I had never made before. So I was cringing a little on the inside, afraid of what he was going to come up with this year. But to my surprise, he said he wanted my Mandarin Orange cake! That, I can do! And he couldn’t have picked an easier cake for me to make. And it’s so delicious, too!
This is Mandarin Orange cake with Pineapple frosting. I think the frosting is what really makes this cake “da’bomb”, lol.
For the cake, all you need is:
- Yellow boxed cake mix
- 1/2 oil
- 4 eggs
- 11 oz. can of mandarin oranges WITH juice
Preheat your oven to 350º and grease your 9×11 pan. Pour the ingredients in your mixer, and mix until it’s all completely blended. You will want the oranges to have completely broken apart and it will just look like specks of oranges in your batter. Pour the batter into your pan, and bake at 350º for about 20-25 minutes. When it’s done, it will be golden and look like this.
Now here’s my favorite part. The frosting! I actually don’t like most frostings. I always end up scraping most of the frosting off of my cakes & cupcakes because it’s usually way too sweet for me. But this frosting is so delicious, I could almost just forget the cake and just eat the frosting!
You will need:
- 18 oz. can of crushed pineapples, drained (I bought chunks by accident, and just had to cut them up into tiny pieces myself)
- a small box of Jell-o Vanilla instant pudding mix
- 1 to 2 packages of Cool Whip
Put the pineapples in first, then the cool whip, and then the Jell-o Pudding Mix, and stir them together until completely blended. You can use just one container of Cool Whip, but I like it really light and fluffy, and not quite as sweet, so I use two containers.
Your frosting will have a very light yellow tint to it, and you will see the pineapple pieces in it.
Once your cake is completely cooled (make sure it is COMPLETELY cooled), then spread your frosting all over the cake. It is so light and fluffy, and cloud-like, it spreads over your cake effortlessly.
Try to resist the urge to eat the frosting out of the bowl. Because if you do, you may end up needing to make another batch of it 😉
Keep the frosted cake in the fridge until it’s time to serve, because of the cool whip. This cake is very light and as my boyfriend says, tropical. The cake has a light orange flavor, and the frosting is pineapple-y. Sometimes when I make this I also toast coconut and sprinkle it on top of the cake.
If you’ve never made this cake before, you will want to try this recipe. This cake is absolutely delicious!!!