Mandarin Orange Cake

Mandarin Cake


  • 1 package Duncan Hines Butter Cake Mix
  • 1/2 stick butter or margarine
  • 4 eggs
  • 1/2 cup canola oil (or 1/3 cup unsweetened applesauce may be substituted for 1/2 cup of oil)
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  • 3/4 cup chopped walnuts or pecans
  • 1 (11 oz.) can mandarin oranges drained, save juice

Combine cake mix, butter, eggs, oil and juice from oranges and mix for 2 minutes. Fold in chopped oranges and nuts and pour into 3 greased and floured round cake pans. Bake at 350 degrees F for 25 minutes. Cool on rack.


  • 1 (8 oz.) tub cool whip
  • 1 (3 oz.) package instant pudding mix (vanilla, orange or pineapple)
  • 1 (15 - 1/4 oz.) can crushed pineapple with juice

Mix all ingredients together and frost cake. Store in refrigerator.

By Trudy from Springfield, IL


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