This cake looks beautiful, a soft orange color,
and you could easily make it cupcakes, or a
sheet cake and cut into squares.
Mandarin Orange Cake
(from the May/June 1996 Country Woman Magazine)
1 pkg. white cake mix
2 eggs
1/3 cp. unsweetened applesauce
1 can (11 oz.) mandarin oranges, undrained
1 carton (8 oz.) frozen whipped topping, thawed
1 can (8 oz.) crushed pineapple, undrained
1 small pkg. instant vanilla pudding mix
In a mixing bowl, combine the cake mix, eggs,
applesauce & mandarin oranges. Beat on low
speed for 30 seconds; beat on medium for 2 min.
Pour into 2 greased & floured 9" round cake pans.
Bake at 325 deg. for 30 min., or until wooden
pick comes out clean. Cool in pan for 10 min;
remove to wire rack to cool completely. In
another mixing bowl, beat whipped topping,
pineapple and pudding mix. Spread between
layers and over top and sides of cake. Chill.
and you could easily make it cupcakes, or a
sheet cake and cut into squares.
Mandarin Orange Cake
(from the May/June 1996 Country Woman Magazine)
1 pkg. white cake mix
2 eggs
1/3 cp. unsweetened applesauce
1 can (11 oz.) mandarin oranges, undrained
1 carton (8 oz.) frozen whipped topping, thawed
1 can (8 oz.) crushed pineapple, undrained
1 small pkg. instant vanilla pudding mix
In a mixing bowl, combine the cake mix, eggs,
applesauce & mandarin oranges. Beat on low
speed for 30 seconds; beat on medium for 2 min.
Pour into 2 greased & floured 9" round cake pans.
Bake at 325 deg. for 30 min., or until wooden
pick comes out clean. Cool in pan for 10 min;
remove to wire rack to cool completely. In
another mixing bowl, beat whipped topping,
pineapple and pudding mix. Spread between
layers and over top and sides of cake. Chill.