MANDARIN ORANGE CAKE - FROM SCRATCH

Mandarin Orange Cake - From Scratch image

Provided by Cassie *

Time 1h5m

Number Of Ingredients 10

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2 - 1/2 c flour
2 - 1/4 tsp baking powder
3/4 c butter, room temperature
2 - 1/2 c sugar, divided
4 eggs
11 oz can mandarin oranges, undrained
FROSTING
2 c whipping cream
1 box 3.4 ounce (4-serving size) box instant vanilla pudding ( i use french vanilla )
1 8-ounce can crushed pineapple, undrained

Steps:

1. Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
2. In a small bowl, whisk flour and baking powder. Set aside.
3. Cream butter and 2 cups of sugar. Add eggs one at a time until all combined.
4. Add entire can of mandarin oranges. Beat into batter, slightly crushing up oranges.
5. Slowly add flour mixture until well mixed. Divide batter between 2 pans. Bake for 30 - 35 minutes, or until pick comes out clean.
6. While cakes are baking, make the frosting. Whip cream with remaining 1/2 cup of sugar and pudding mix until stiff peaks form. Hand stir-in pineapple and juice. ( I had a few mandarin oranges left and threw them in along with the pineapple for color). Refrigerate till ready to use.
7. When cakes are baked; cool in pans for 2 minutes. Remove from pans and completely cool on wire rack.
8. I place 3 sheets of waxed paper on serving platter, to have a mess free plate after frosting. Just pull the sheets out from under the cake when frosting is finished.
9. Place first cooled cake, bottom side up. Frost the top, add the second layer frost the top and sides. I sprinkled some toasted coconut on the top. Completely optional. Should refrigerate 1 hour prior to serving. My kids wouldn't wait till the cake had a chance to set up...so as to why filling looks a little soft..lol
10. Enjoy!