I have a special cake recipe that I call my “special occasion” cake. Whether I’m celebrating a birthday, a visit from friends, or whatever the occasion, this one is my choice.
It’s an easy Mandarin orange cake with a most impressive taste and presentation. Your guests will think you spent hours baking it.
My Aunt Claudine first baked it for me during a visit, years ago, to her home in Moss Point, Miss. She’s a great cook and I just knew that baking this cake had to be a complicated event. But, she told me how easy it was to make and I have been baking this cake ever since.
It’s a three-layer cake, and the orange and white colors mingle beautifully when cut and placed on your plate. Serve it with coffee and/or ice cream and you have a winner.
I’m often asked for the recipe. It was passed to my aunt from her former co-worker. And I’ve seen it in different variations; however, here is my 'tried and true' version.
MANDARIN ORANGE CAKE
1 Box Duncan Hines Orange Supreme cake mix
1 (12-oz) ctn. Cool Whip
1 (8 oz.) can crushed pineapple with juice
1 can of small Mandarin oranges (do not drain)
1 (3 oz.) pkg. Instant vanilla pudding
Mix cake mix, eggs, oil and oranges and beat on high about 5 minutes.
Grease and flour 3 round 9” cake pans (if you don’t have three identical pans, bake two and then bake your third one after the others are finished baking)
Pour one third of mixture in each pan
Bake for 30 minutes in a 350-degree oven
Let cakes cool before putting on cake plate for icing
For icing: Fold Cool Whip, crushed pineapple and pudding together. Spread icing over cakes as you stack them.
Refrigerate until ready to serve.
Keep the cake plate clean while frosting by sliding 6-inch strips of waxed paper under each side of the cake. Once the cake is frosted and the frosting is set, pull the strips away, leaving a clean plate.