Mandarin Orange Delight Cake

🕒 Prep: 10 min
🔥 Cook: 35 min
🍽 Serves: 12
★★★★★
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If you're on the hunt for a dessert that's as refreshing as it is easy to make, the Mandarin Orange Delight Cake is your go-to. This cake combines the citrusy brightness of mandarin oranges with the creamy goodness of whipped topping, making it perfect for any occasion.

Ingredients for Mandarin Orange Delight Cake

The base of this cake is a simple yellow cake mix, which saves time and ensures consistency. We substitute mandarin orange juice for water to infuse the cake with citrus flavor right from the start. Vegetable oil keeps the cake moist, while eggs provide structure and richness. The mandarin orange segments add bursts of juicy sweetness throughout the cake. For the topping, whipped topping provides a light and airy texture, complemented by the creamy thickness of instant vanilla pudding mix. Finally, unsweetened shredded coconut adds a hint of tropical flair and texture to the topping.

Tips & Tricks

  • Chill your mixing bowl and beaters before preparing the topping for a fluffier texture.
  • For an extra citrusy kick, zest a little orange peel into the batter.
  • Ensure the cake is completely cool before applying the topping to prevent it from melting.

Serving Suggestions

This Mandarin Orange Delight Cake pairs wonderfully with a light, crisp white wine or a refreshing iced tea. For a colorful presentation, garnish each slice with a sprig of mint or a few additional mandarin segments. It’s a hit at picnics and potlucks!

Frequently Asked Questions

Can I use fresh mandarin oranges instead of canned?
Yes, but you’ll need to juice a few to replace the canned juice and ensure the segments are peeled and pith removed.
Is there a substitute for the whipped topping?
You can use stabilized whipped cream if you prefer a homemade option.

Mandarin Orange Delight Cake Recipe Walkthrough

Start by preheating your oven to 350°F. While it's warming up, lightly grease a 9x13 inch baking dish. This will help the cake release easily once it's baked. In a large mixing bowl, combine the yellow cake mix, mandarin orange juice, vegetable oil, and eggs. Use a hand mixer or whisk to beat the mixture until it's smooth and well combined—this should only take a couple of minutes.

Next, gently fold in the mandarin orange segments. You want them to be evenly distributed throughout the batter but be careful not to break them apart. Pour the batter into your prepared baking dish, using a spatula to smooth out the top. Bake in your preheated oven for 30 to 35 minutes. You'll know it's done when a toothpick inserted into the center comes out clean.

Once baked, let the cake cool completely in the pan on a wire rack. While it cools, mix the whipped topping with the instant vanilla pudding mix and shredded coconut in a medium bowl. Spread this mixture evenly over the cooled cake. Finally, refrigerate the cake for at least one hour before serving to let the flavors meld together beautifully.

Why You'll Love This Recipe

  • Quick and easy prep with a box cake mix base.
  • Perfect balance of citrus and sweetness.
  • No special equipment needed—just basic kitchen tools.
  • A chilled treat that's refreshing for warm weather.

Ingredients

1 box of yellow cake mix
3/4 cup of mandarin orange juice (from canned oranges)
1/2 cup of vegetable oil
3 large eggs
1 can (11 oz) of mandarin orange segments, drained
1 container (8 oz) of whipped topping
1 package (3.4 oz) of instant vanilla pudding mix
1/2 cup of unsweetened shredded coconut

Step-by-step Instructions

1. Preheat your oven to 350°F and prepare a 9x13 inch baking dish by greasing it lightly.
2. In a large mixing bowl, combine the yellow cake mix, mandarin orange juice, vegetable oil, and eggs. Beat until well combined.
3. Fold in the mandarin orange segments gently, ensuring they are evenly distributed throughout the batter.
4. Pour the batter into the prepared baking dish and smooth the top with a spatula.
5. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool completely in the pan on a wire rack.
7. In a medium bowl, mix the whipped topping with the instant vanilla pudding mix and shredded coconut until well combined.
8. Spread the topping evenly over the cooled cake.
9. Refrigerate the cake for at least 1 hour before serving to enhance the flavors.

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