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Mandarin Orange Cake

A light, moist gluten-free cake infused with sweet mandarin oranges, finished with a fluffy whipped topping for a bright, refreshing dessert that’s easy to make and perfect for any occasion. 🍊
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Uncategorized
Calories: 375
Ingredients Method Notes

Ingredients
  

  • CAKE
  • 3 eggs
  • 3/4 cup oil
  • 11 ounce can mandarin oranges - don't drain
  • 1 box gluten free yellow cake mix
TOPPING
  • 8 ounce container cool whip
  • 1 teaspoon vanilla extract
  • 3.4 ounce package vanilla instant pudding
  • 20 ounce can crushed pineapple

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Make the Cake Batter
  3. In a large bowl, combine the gluten-free cake mix, eggs, oil, and the entire can of mandarin oranges (including juice). Beat until smooth and the oranges are mostly broken up.
  4. Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow cake to cool fully before frosting.
  6. Prepare the Topping
  7. In a bowl, gently fold together whipped topping and well-drained crushed pineapple.
  8. Spread topping evenly over cooled cake. Refrigerate for at least 1 hour before serving.

Notes

  • For this recipe I used Betty Crocker Gluten Free Yellow Cake Mix.
    Pillsbury and Krusteaz also make a good gluten free yellow cake mix.