1 can (212g) mandarin chunks, drained (keep 1/3 cup of syrup)
1 can (3 g) crushed pineapple, not drained
1 box (for 4 people) pudding mixture and instant pie filling with vanilla flavor
2 to 1 to 1 teaspoon grated orange peel, optional
1 cup chilled (melted) whipping cream
Heat the oven to 18 ° C (18 ° C for dark or nonstick pans) by applying or spraying a little baking spray on the base of a 2 x 3 cm pan.
In a large bowl, beat the cake mixture with oil, walnuts, orange pieces, 1/3 cup of orange juice and eggs, using an electric whisk at low speed for 20 seconds, then on medium speed for two minutes. Pour the mixture into the mold
The cake is baked for 3 to 20 minutes, or by inserting a toothpick in the middle and coming out clean. Leave the cake to cool completely, equivalent to one hour.
To make the pineapple flavored icing, beat the pineapple, the dry pudding mixture, and the grated orange peel. Add whipping cream and mix gently. Extend the mixture on the cake. Keep cake covered tightly in the refrigerator.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.