Description
This Mandarin Orange Cake combines irresistible flavors from fresh oranges and creamy Cool Whip. With simple prep and quick steps, it’s perfect for gatherings or a delightful treat at home.
Ingredients
Scale
- 1 package white cake mix plus ingredients called for on the box
- 1 package orange jello 3 ounces
- 1 package instant french vanilla pudding 3.4 ounces
- 1 ½ cups whole milk
- 1 can mandarin oranges 11 ounces, drained
- 8 ounces extra creamy cool whip thawed
Instructions
- Bake the cake in a 13×9 pan according to the package instructions and let it cool slightly.
- Poke holes in the cake using the back of a wooden spoon.
- Combine the Jello powder with boiling water and stir until completely dissolved.
- Pour the dissolved Jello evenly over the cake.
- In a medium bowl, whisk together the pudding mix and milk until it thickens, then spread it over the cake.
- Layer the drained mandarin oranges on top of the pudding.
- Spread the Cool Whip over the oranges and decorate with additional orange slices if desired.
- Chill the cake in the refrigerator for 3-4 hours before serving.
Notes
Make sure to drain the mandarin oranges thoroughly for the best texture.
For added flavor, you can sprinkle some orange zest over the Cool Whip before serving.
This cake is best served cold and can be made a day in advance for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg