This recipe was given to me by a friend with whom I exchange recipes. It is so moist and good. Being a nurse, I am always looking for quick easy recipes.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit. Pour the batter into a greased and floured 9 x 13 inch pan.

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  • Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C). Cool on wire rack.

  • While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.

Nutrition Facts

331.3 calories; 3.1 g protein; 42.9 g carbohydrates; 41.9 mg cholesterol; 324.2 mg sodium. Full Nutrition

Reviews (120)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/26/2006
Ambrosial and Ethereal are the words to describe this cake. Followed recipe but added the zest of one orange and 1/4 cup of Grand Marnier. Baked at 325F beautifully and came out nice and flat. Frosting is divine and is what makes this cake pure perfection. Followed tip of another reviewer and mixed the crushed pineapple and juice with the vanilla pudding mix before folding in the Cool Whip (used lite). NOTE: Recipe states the large (16 oz.) tub of Cool Whip but unless you have a VERY deep 9x13 pan this would be waaaaaayyyy toooo much Cool Whip. Read More
(61)

Most helpful critical review

Rating: 2 stars
09/24/2011
I loved this as a child so I thought I would give this recipe a try. After many years of avoiding hydrogenated fats (Cool whip) this cake left me feeling a bit sick to my stomach. It tasted ok but it was a bit too sweet and I just can't stomach Cool Whip. Maybe I'll try it with real whipped cream and a less sweet cake mix or make the cake by scratch. So if you've changed to a more healthy way of eating this recipe may not be for you as written. Read More
(9)
146 Ratings
  • 5 star values: 116
  • 4 star values: 24
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/26/2006
Ambrosial and Ethereal are the words to describe this cake. Followed recipe but added the zest of one orange and 1/4 cup of Grand Marnier. Baked at 325F beautifully and came out nice and flat. Frosting is divine and is what makes this cake pure perfection. Followed tip of another reviewer and mixed the crushed pineapple and juice with the vanilla pudding mix before folding in the Cool Whip (used lite). NOTE: Recipe states the large (16 oz.) tub of Cool Whip but unless you have a VERY deep 9x13 pan this would be waaaaaayyyy toooo much Cool Whip. Read More
(61)
Rating: 4 stars
06/26/2006
Ambrosial and Ethereal are the words to describe this cake. Followed recipe but added the zest of one orange and 1/4 cup of Grand Marnier. Baked at 325F beautifully and came out nice and flat. Frosting is divine and is what makes this cake pure perfection. Followed tip of another reviewer and mixed the crushed pineapple and juice with the vanilla pudding mix before folding in the Cool Whip (used lite). NOTE: Recipe states the large (16 oz.) tub of Cool Whip but unless you have a VERY deep 9x13 pan this would be waaaaaayyyy toooo much Cool Whip. Read More
(61)
Rating: 5 stars
05/07/2003
Cake was wonderful. To cut down on fat and calories you can substitute the oil for 1/4 cup apple sauce and use Cool Whip Lite. Read More
(50)
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Rating: 5 stars
08/26/2003
I used a 20 oz. can of crushed pineapple instead of the oranges in the cake mix as well as the topping because i didn't have any oranges that day. It was supurb. My family adored it that way. Read More
(44)
Rating: 5 stars
03/10/2007
This is a lovely cake and one that I am proud to have made.:-) I can see why it was suggested as a good cake for a baby shower.. the frosting is soooo heavenly. I did make my frosting with real whipping cream as I don't care for cool whip whipped topping... and I didn't add any sugar just the pudding mix and the pineapple with it's juice and it was plenty sweet. I too found that the cake refrigerates well.. it's quite tasty today.. the day after the party. Mine was not dry at all but I kept a very careful eye on it and did not rely only on the timer to know it was done. Oh and I was feeling anxious as I was putting all the pineapple and the juice into the bowl with my whipped cream til I realized that the pudding mix would absorb the juice just fine and that the recommendation to make the frosting and refrigerate it for awhile to let it set up was a very good idea. So I did that and frosted the cake just before serving it. It was a big hit. I know that I can make this cake anytime and my family and friends will happily eat it up. Thank you for posting the recipe. Read More
(30)
Rating: 4 stars
01/01/2007
Really good cake. I didn't have any vanilla pudding so I used banana pudding which was what I had in my pantry and it turned out to be the perfect flavor to compliment the oranges and pineapple. Like other reviewers I used a small tub of cool whip and I still had a little left over. Delicious! Read More
(14)
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Rating: 5 stars
05/27/2003
Fabulous and very tasty. I have cut the whipped topping to only 8 ounces since the 16 ounces was a little too much for the size pan. Read More
(11)
Rating: 5 stars
10/03/2006
I have always known this as a Mandarin Orange Cake. I only used an 8oz Cool Whip which was perfect. I used french vanilla pudding and about half the crushed pineapple in the frosting. If you let this set in the fridge overnight it will be the moist wet cake that I believe some reviewers are expecting. Read More
(11)
Rating: 5 stars
04/17/2003
I have had this recipe for years. I have used 2-8 or 2-9 inch pans and used the entire frosting mix to frost between the layers and around the entire cake...this makes a very delicious and beautiful cake for special occassions. Read More
(10)
Rating: 5 stars
07/09/2005
I am giving this a 5 simply because the recipe works exactly as written. It is so easy that my 13 yr old baked it without any help. My problem with it was that it was just "missing" something I would liked it to be a bit more fruity tasting considering the ingredients and considering that it had 4 eggs and 1/2 cup oil it really didn't taste that rich. A good recipe for someone who wants to get away from the usual chocolate cake. We will definitely use the pineapple frosting again but will pair it with a richer carrot cake rather than the yellow cake in this recipe. We do have a sweet tooth in our family so that might be the problem as this cake is quite mild - not too sweet. Read More
(10)
Rating: 2 stars
09/24/2011
I loved this as a child so I thought I would give this recipe a try. After many years of avoiding hydrogenated fats (Cool whip) this cake left me feeling a bit sick to my stomach. It tasted ok but it was a bit too sweet and I just can't stomach Cool Whip. Maybe I'll try it with real whipped cream and a less sweet cake mix or make the cake by scratch. So if you've changed to a more healthy way of eating this recipe may not be for you as written. Read More
(9)