Mandarin Orange Cake

By MJH

Ingredients

• 2 - 1/2 c flour
• 2 - 1/4 tsp baking powder
• 3/4 c butter, room temperature
• 2 - 1/2 c sugar, divided
• 4 eggs
• 11 oz can mandarin oranges, undrained
• FROSTING
• 2 c whipping cream
• 1 box 3.4 ounce (4-serving size) box instant vanilla pudding ( i use french vanilla )
• 1 8-ounce can crushed pineapple, undrained

Details

Adapted from justapinch.com

Preparation

Step 1

Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans.

In a small bowl, whisk flour and baking powder. Set aside.

Cream butter and 2 cups of sugar. Add eggs one at a time until all combined.

Add entire can of mandarin oranges. Beat into batter, slightly crushing up oranges.

Slowly add flour mixture until well mixed. Divide batter between 2 pans. Bake for 30 - 35 minutes, or until pick comes out clean.

While cakes are baking, make the frosting. Whip cream with remaining 1/2 cup of sugar and pudding mix until stiff peaks form. Hand stir-in pineapple and juice. Refrigerate till ready to use.

When cakes are baked; cool in pans for 2 minutes. Remove from pans and completely cool on wire rack.

Place first cooled cake, bottom side up. Frost the top, add the second layer frost the top and sides. Sprinkle some toasted coconut on the top-optional. Should refrigerate 1 hour prior to serving.