I’ve got another recipe from my great grandmother for you! My Aunt Marcia sent my Grandmere’s Mandarin Orange Pineapple Cake recipe and I had to try. I actually made my very first layer cake! If the layering is intimidating, no worries, you can bake it in a 9×13 pan. I think this would be a great Easter cake too. It’s fruity and the icing is light and fluffy.
Mandarin Orange Pineapple Cake
Ingredients
- 1 box yellow cake mix
- 1 stick salted butter, softened
- 4 eggs
- 3 tsp vanilla extract
- 2 15oz cans mandarin oranges, drained but reserve 1/2 cup of the juice
- 4oz cream cheese
- 1/2 cup powdered sugar
- 1 1/2 cups chilled heavy whipping cream
- 1 20oz can crushed pineapple, drained
Directions
- Preheat oven to 350 and grease a 9×13 cake pan or two 8in round cake pans – if you’re using the round I find it works best to grease and flour the pans, then line with parchment paper and grease and flour the paper.
- Combine the cake mix, softened butter, 1 tsp vanilla, eggs and 1/2 cup mandarin orange juice in a stand mixer or with a hand mixer on medium high for four minutes.
- Add 1 1/2 cups of the mandarin orange slices and beat for one minute.
- Transfer to cake pan(s) and bake for 25-27 minutes until golden brown and a toothpick comes out clean.
- Make icing by creaming together cream cheese and powdered sugar for 1-2 minutes.
- In a separate larger bowl, add heavy cream and vanilla and whip until soft peaks form, about 2 minutes.
- Add cream cheese and whip until stiff peaks form.
- Fold in chilled pineapple.
- Let cake cool and then frost the cake. Garnish with additional mandarin oranges.
Happy baking! If you like this recipe, you should also check out my Grandmere’s Chocolate Chip Oatmeal Pecan Cookies.
Biscuits & blessings,
Leels
