Melissa's Mandarin Orange Cake Recipe

  • 1 (18.25-oz.) package orange or pineapple flavor cake mix
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 (11-oz.) can mandarin oranges with juice
  • Frosting :
  • 1 (15-1/4-oz.) can crushed pineapple
  • 1 (16-oz.) carton whipped topping
  • 1 (3.4-oz.) box vanilla instant pudding mix
  • 1 cup pecans, chopped
  •  Pecan halves to decorate (optional)
  •  Extra mandarin orange slices to decorate (optional)

Cake: Do not follow cake package instructions, except for preheating the oven temperature. In an electric mixer, beat the cake mix, oil, eggs, and undrained mandarin oranges for 4 minutes. Prepare 3 layer cake pans with Baker's Joy. Pour the batter evenly in the 3 pans, and bake in the preheated oven for the time listed on the cake package directions. Allow cakes to cool 15 minutes before turning out of pans; then cool cakes completely. While cakes are cooling, drain the pineapple for the frosting using a colander. Frosting: In a large bowl, mix all frosting ingredients with the drained pineapple. Refrigerate the frosting until cakes are cooled. Frost tops of cakes, and stack the layers; then frost the entire cake. Decorate the entire cake with pecan halves, and extra mandarin orange slices, if desired. Refrigerate the cake for several hours before cutting. Keep cake refrigerated.