Mandarin Orange Cake

Photo: Gooseberry Patch

This recipe makes a perfect dessert for someone who has a tropical sweet tooth. Citrus, pineapple and coconut are the star ingredients in this moist and fruity Mandarin Orange Cake.

Yield: Serves 12


  • 1 18 1/2 oz. pkg. white cake mix
  • 1 11-oz. can mandarin oranges, drained and juice reserved
  • 3 egg whites
  • 1/2 cup oil
  • 2 8-oz. cans crushed pineapple
  • 1 3 1/2 oz. pkg. instant vanilla pudding mix
  • 1 8-oz. container frozen whipped topping, thawed
  • 1 cup sweetened flaked coconut, divided


  1. Combine cake mix, reserved juice, egg whites and oil. Blend with an electric mixer on medium speed for 2 minutes, until creamy. Fold in oranges; pour into a greased and floured 13"x9" baking pan.
  2. Bake at 350 degrees for 25 to 35 minutes, until a toothpick in the center comes out clean. Place pan on a wire rack to cool completely.
  3. Pour pineapple and its juice into a medium bowl; stir in pudding mix. Fold in whipped topping and 1/2 cup coconut. Mix well; chill while cake is cooling. Spread over top and sides; sprinkle with remaining coconut. Serve immediately or keep refrigerated.
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