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Cake recipe: An easy and moist orange and pineapple cake recipe

easy cake
easy cake
Sherry Smith-Noble

If you want a cake that's easy, moist, and delicious, this cake recipe is wonderful! Here is a dessert that’s perfect any time of year. Called a Mandarin Orange Cake, it’s really light and refreshing, so it’s ideal at the end of any type of meal. Best of all, it can be made in three layers to make a beautifully, elegant dessert.

This is a cake recipe that starts with a cake mix. Yes, some of us are purists, and sometimes hate any recipes that use baking mixes as an ingredient. Some of these baking mixes have come a long way, however, and produce a product so delicious that it’s hard to tell the difference from a totally “from scratch” recipe.

The first cake mix was introduced in the 1920s by a molasses company called Duff and Sons. Betty Crocker followed a few years later with its own mix, a ginger cake. Cake mixes became widespread in the 1940s. More women worked during the war and after, so convenience foods were a welcomed respite. Within the last few years – maybe with the advent of the Food Network and all of the cooking shows on television – many people have come full circle and won’t shy away from more complicated recipes.

Even if you appreciate everything from scratch, this recipe is delicious enough to try. Your family and friends will love it.

Mandarin Orange Cake Recipe

Ingredients for Mandarin Orange Cake:


  • 1 large cake mix, either butter-flavored or yellow cake
  • ½ cup oil
  • 4 eggs
  • 11-ounce can mandarin oranges, undrained


  • 3-ounce box vanilla instant pudding powder
  • 8-ounce container of Cool Whip
  • 20-ounce can crushed pineapple, undrained

Directions for making the Mandarin Orange Cake:

To make the cake: Combine the dry cake mix, ½ cup oil, 4 eggs, and the undrained can of mandarin oranges. Mix just enough to incorporate all ingredients well. If you want a layer cake, pour the batter into 3 round 9-inch cake pans lined with waxed paper or parchment paper. Bake at 350 degrees for 20 minutes. If you want a loaf cake, pour the batter into a greased 9x13 baking pan and bake at 350 degrees (glass pan 325 degrees) for 25 – 30 minutes.

To make the topping: Combine the dry vanilla pudding powder with the Cool Whip, and the crushed pineapple. Mix enough to incorporate all the ingredients well.

If making a layer cake: Spread the topping just between the layers and on the top of the cake.

If a loaf cake: Spread the topping over the entire top of the cake.

Store in the refrigerator.
(From Wesley Park Church Cookbook, 1983)


Tiramisu cake recipe – this is SO good!

Fruit cobbler recipe – the easiest you will ever make!

Grandma’s pineapple upside down cake recipe – a family favorite


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