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So moist. So delicious. And so much more.™

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Cakes

Mandarin Orange Cake

Karen Engum Recipe shared by:
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Easy, light cake. Great on a hot day. Not too sweet after a heavy meal or picnic. It will quickly become a family favorite.

  • Hands-On Time: 40 Minutes
  • Total Time: 1 Hour
  • Servings: 8 to 10
  • Rating:

Ingredients

  • Cake:
  • 1 box Duncan Hines Yellow Butter Cake Mix
  • 1/2 cup oil
  • 4 Eggs
  • 1 11 oz. can mandarin oranges
  • Frosting:
  • 1 4 oz. box instant vanilla pudding
  • 1 22 oz. can cold crushed Pineapple
  • 1 contain cool whip

Baking Instructions

  1. Mix Cake, oil and eggs. Add can of oranges including juice. Can mix by hand to have orange pieces in finish cake or mix with electric mixer and not have pieces of oranges in finish cake.
  2. Divide batter into 3 - greased and floured pans. Can use a 9 x 13 pan also.
  3. Bake at 350 for 22 to 25 minutes.
  4. Frosting: Mix instant vanilla pudding and cold crushed pineapple (including juice) to thicken juice and pineapple.
  5. Fold in cool whip and frost cooled cake. Chill in refrigerator before serving.
  6. Covered it will keep in refrigerator for a week.

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Tips

Cutting brownies

Cutting brownies

For a smooth cut when making brownies, use a plastic knife. Plastic sticks less than metal for fewer crumbs and less drag.


Double Fudge Brownie Bars

Double Fudge Brownie Bars

For a delicious flavor variation, substitute butterscotch-flavored chips for the peanut butter chips in the Double Fudge Brownie Bar recipe





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