Description
This vibrant Mandarin orange cake is an incredibly moist and airy dessert that transforms a simple boxed mix into a tropical showstopper. Topped with a cloud-like pineapple and vanilla whipped frosting, it is the perfect light treat for any sunny afternoon gathering.
Ingredients
- 1 package (15.25 oz) yellow cake mix
- 1 can (11 oz) mandarin oranges, undrained
- 4 large egg whites, room temperature
- 1/2 cup unsweetened applesauce
- 1 can (8 oz) crushed pineapple, undrained
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 tub (8 oz) whipped topping, thawed
Instructions
- Preheat your oven to 350°F (175°C) and lightly coat a 13×9-inch baking dish with cooking spray.
- In a large mixing bowl, combine the yellow cake mix, the entire can of mandarin oranges with juice, the egg whites, and the applesauce.
- Beat the mixture on low speed for approximately 2 minutes until the oranges break into small flecks and the batter is well combined.
- Pour the batter into the prepared baking dish and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and place it on a wire rack to cool completely.
- In a separate bowl, stir together the crushed pineapple with its juice and the dry vanilla pudding mix.
- Gently fold the whipped topping into the pineapple mixture until light and fluffy.
- Spread the topping over the cooled cake and refrigerate for at least one hour before serving.
Notes
To ensure the fluffiest texture possible, beat the batter just long enough for the oranges to fully fragment, which releases their moisture into the crumb. For the cleanest slices, use a sharp knife dipped in warm water between each cut and always keep the cake refrigerated to maintain the stability of the whipped topping.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American