Mandarin Orange Supreme Cake


  • 1 box Duncan Hines orange supreme cake mix
  • 1/2 cup canola oil
  • 4 eggs
  • 2 packages 3.5 oz. Jell-O vanilla instant pudding
  • 1 - 11 oz. can mandarin oranges including juice
  • 1 - 20 oz. can Dole crushed pineapple including juice
  • 1 - 8 oz. container Cool Whip


In a mixer, combine cake mix, oil, eggs, 1 package instant pudding, and mandarin oranges. Beat until smooth. Pour batter in a 9 x 13 x 2 greased cake pan. Bake at 350 degrees for 35-45 minutes (test with a toothpick for doneness).


In a mixer, combine crushed pineapple (including juice), 1 package instant pudding, and cool whip. Mix until smooth.

Let the cake cool before icing. Keep cake refrigerated.

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