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Mandarin Orange Cake With Pineapple Frosting


  • 1 box Betty Crocker SuperMoist Yellow Cake mix or something similar
  • 1/2 c. Canola or Vegetable Oil
  • 11 oz. can Mandarin Oranges, NOT drained
  • 4 eggs
  • 1/2 c. chopped Walnuts, optional
  • 20 oz. can Crushed Pineapple, NOT drained
  • 3.4 oz. pkg Instant Vanilla Pudding, Sugar Free
  • 1 1/2 c. Light Whipped Topping
  • 1 t. Orange Zest (shredded orange peel)


  1. Pre-heat oven to 350 for a glass dish and 325 for a dark dish.
  2. On low speed mix cake mix, oil, mandarin oranges (including juice), eggs (and walnuts if you must...) for 30 seconds. Mix on medium speed for 2 minutes.
  3. Grease or spray 9x13 pan. Pour cake mixture into pan and bake 30-35 minutes, or until toothpick in center comes out clean. Cool completely.
  4. In med bowl, stir together pineapple (including juice),pudding mix and orange zest. Fold in whipped topping. Spread on cake. Store in refrigerator.

As you can see I used some extra oranges as a cute decoration to the cake. This cake is really good and very moist. I personally think the cake itself could use an extra kick or orange, but it is great the way it is! Enjoy something new this Christmas.

Happy Holidays Everyone

Mixed Fruit Cake


  • 1 8-ounce prepared angel food cake
  • ¼ cup raspberry preserves
  • 2 cups Vanilla or Raspberry Lowfat
  • Mountain High Yoghurt
  • 1 cup blueberries, divided
  • 1 cup chopped strawberries, divided
  • Additional whole strawberries for garnish


Cut angel food cake into oneinch cubes. Set aside.Combine raspberry preserves and vanilla or raspberry yoghurt in a medium glass or ceramic bowl. Spoon ¼ cup of the yoghurt mixture into the bottom of a parfait serving glass. Add ¼ cup blueberries, followed by ¼ of the angel food cake cubes, ¼ cup of strawberries, followed by another ¼ cup of the yoghurt mixture. Garnish with an additional whole strawberry. Repeat for the remaining three serving glasses. Serve chilled.

Makes 4 servings.

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