Marvelous Mandarin Orange Cake



Marvelous Mandarin Orange Cake 

1 pkg. organic vanilla cake mix (Bob’s Red Mill)
1/2 cup real mayonnaise
1 11 oz. can organic Mandarin oranges
3 large eggs
1/2 tsp. vanilla extract

1 tub organic frozen whipped topping
4 Tbs. organic instant vanilla pudding mix
1 Tbs. pure orange extract
1 Tbs. mandarin orange zest or orange zest

 

Preheat the oven to 350. 


Drain the orange segments, reserving the juice – 1/2 cup. Also, reserve 5-10 segments for decorating the cake. 


Combine the orange segments, half a cup of juice, cake mix, vanilla, mayonnaise, and eggs in a large bowl and beat until well-mixed.


Split the batter between two 8-inch cake rounds that have been greased and have a parchment round on the bottom. 

 

Bake for 35 minutes or until a tester or toothpick comes out clean.


Remove from the oven. Cool on a rack until completely cool. 

 

Meanwhile, mix the frosting by combining the whipped topping, pudding, orange extract, and orange zest in a medium bowl. 

 

Stir to thoroughly blend.


Place one of the layers of cake onto a cake stand and ice the top.

 

Place the other layer onto the top of the icing and ice the rest of the cake. 

 

Fan out the 5-10 segments of orange to make a pinwheel in the center of the cake. 

Refrigerate or slice to serve.

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