This is a very light and moist cake. The recipe came to me via my mom. I am not sure where she got it. It is easy to make and looks pretty. I took a blue ribbon at the fair with it!
Mandarin Orange Cake
- 1 package white cake mix (I prefer BC over DH)
- 2 large eggs
- 1/3 cup plain applesauce (those little lunch size are perfect)
- 1 can (11 ounces) mandarin oranges, undrained
- 1 can (11 ounces) mandarin oranges, drained
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 can (8 ounces) crushed pineapple, undrained
- 1 package (3.4 ounces) instant vanilla pudding mix
- In a large mixing bowl, combine the cake mix, eggs, applesauce and undrained oranges. Beat on low speed for 30 seconds; beat on medium for 2 minutes.
- Pour into two greased and floured 9-in. round cake pans. Bake at 325° for 30 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Wrap and chill until ready to assemble.
- In another mixing bowl, mix undrained pineapple and pudding mix. When fairly smooth, fold in whipped topping. Spread between layers. Using approximately half of the orange segments, distribute evenly over the surface of the cake. Add the top layer and finish frosting the top and sides of cake. Use the remaining orange pieces to decorate the top so that each piece gets a slice of orange. Chill.
Hey, it has fruit in it…does that count?