Mandarin Orange Cake

Cake!

I love recipes that start off with a box mix or some other prepared ingredients. I take them and make it my own by adding to them. My mother-in-law's old fashioned Mandarin Orange Cake is one of those...it is moist and delicious. 

I love old fashioned foods. They always take me back to the good old days...remember when time was your own and seemed to move along slowly? Must be the days before children! I remember those days fondly, quiet evenings spent star-gazing or watching a chick-flick with a special someone. No homework, no soccer practice, just time to do whatever I wanted. 

But don't get me wrong, even with my crazy schedule of sports, homework, science projects, and research papers, I would NOT trade these days with my boys for ANYTHING! They are the light of my world and make my days worth it. 

This Mandarin Orange Cake is just one of the ways I try to show my love to my family by making them a favorite recipe. This one add a bit more to the mix since it is a "Grandmommy" recipe. You know for my boys, there is NO other better cook than their Grandmommy! They are the light of her world too. So thank you, Grandmommy, for sharing this recipe with us. 

Mandarin Orange Cake

Cake:

1 box Butter Cake Mix

3 large eggs

1/2 c vegetable oil

1  11 oz can of mandarin oranges (with the juice)

1 oz Amaretto liqueur

Frosting:

1  8 oz container of whipped topping

1 small box of instant vanilla pudding

1 small can of crushed pineapple (well drained)

Preheat oven to 350 degrees

Place all the dry ingredients into a mixing bowl. Add the vegetable oil and mix until blended. Add in the mandarin orange juice and the Amaretto. Mix until smooth. Fold in the mandarin oranges. 

Grease and flour a 9 x 13 pan or 2  8"  round pans. Pour the batter into the pan(s). If using two pans, be sure to divide the batter evenly between them.  

Bake for 25-30 minutes. *If you are using two pans, reduce the cooking time by 5 minutes and check them frequently. They are done cooking when a toothpick can be inserted into the cake and it comes out clean.

 

Let cool. Just before serving, top or frost with whipped cream mixed with the crushed pineapple (drained) and vanilla instant pudding.

*To give it just a bit more adult flavor, I sometimes add in a 1/2 oz of Amaretto to the frosting.