Baking a pantry mandarin orange cake may sound like a lot of work, but it is a very simple process. This sweet and sour dessert can be a great snack, but you can also make it any time you are celebrating something special. Don’t be discouraged by the name, as this product is very easy to make.
This Mandarin Orange Cake Will Not Take Much Of Your Time
Get your sweet and sour on!
For this cake, you can use a pre-packaged yellow cake mix for simplicity. However, if that isn’t readily available, use any cake mix you have, or even Bisquick mix.
If you prefer it, make the dough yourself. All you need is flour, eggs, milk, and baking powder.
When it comes to oil, the recipe uses vegetable oil, but you can swap it for canola, coconut, or peanut oil, and if you want, even butter. Some people use plain yogurt to add tartness and save calories.
As with most cakes, you will need eggs for binding, but if you need to use other things, consider applesauce, flaxseed, or more yogurt. Keep in mind that the texture may not be the same.
Now, for the real flavors, this dish uses cinnamon, a can of mandarin orange segments, crushed pineapple with juice, and a package of instant pudding mix. These are very specific items, but you can use other alternatives. Use nutmeg, mandarin puree with sugar, orange juice, premade pudding, or vanilla extract.
The topping consists of whipped topping and the pudding, but you can use whipped cream if that’s easier and you already have some.
All that is left is, to combine the ingredients in a bowl and pour the batter onto a prepared pan. You should bake for about 40 minutes or until the toothpick test comes back clean. Place your topping on top, and that’s it!
Try this cake any time of the week and eat it with a good cup of coffee, as a snack, or for dessert.
Pantry Mandarin Orange Cake
Ingredients
1 yellow cake mix packet
1 tsp ground cinnamon
3 eggs
1 cup (240 ml) vegetable oil
1 can 11 oz (275 g) mandarin orange segments
1 container 8 oz (200 g) frozen whipped topping, thawed
1 can 20 oz (220 g) crushed pineapple with juice
1 package (4 serving) instant vanilla pudding mix
Directions
- To start, preheat the oven to 350 F (180 C). Prepare and grease a 9 x 13-inch (23 x 33 cm) pan.
- Combine cake mix, eggs, oil, cinnamon, and mandarin oranges with juice in a large bowl. Mix until well blended and smooth.
- Transfer the mixture onto the prepared greased pan.
- Bake until for about 30 to 40 min, or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow the cake too cool.
- For the topping, combine and gently beat together whipped topping, dry pudding mix, and pineapple with juice. Mix well. Spread evenly on the cake.
- Enjoy!
