Mandarin Orange Pineapple Cake


  • 1 box Betty Crocker SuperMoist yellow cake mix
  • ½ cup of vegetable oil
  • ½ cup of crushed walnuts, optional
  • 1 can (212g) mandarin chunks, drained (keep 1/3 cup of syrup)
  • 4 Eggs
  • 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


  1. 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.
  2. 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
  3. 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.
  4. 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.

1 Comment

  1. Daunel Lake

    Love your recipes!
    Hoping to try some of these before the holidays !

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