Mandarin Cake with Pineapple Frosting


1 Betty Crocker Super Moist cake mix
1/2 cup vegetable oil
1/2 cup roasted slivered almonds
1 can mandarin segments, drained (reserve 1/3 cup liquid)
4 eggs
1 can crushed pineapple, undrained
1 Cotties vanilla instant pudding
1 teaspoon vanilla bean paste
1/2 teaspoons mandarin rind
600ml thickened cream, whipped to stiff peaks


Heat oven to 180°C

Lightly grease and line with baking paper a 20inch round tin

In a large bowl, beat cake mix, oil, reserved 1/3 cup mandarin liquid, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Gently fold in mandarin segments and almonds and pour batter into pan

Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely for about 1 hour

To make pineapple frosting, mix together pineapple, vanilla pudding mix and mandarin peel. Gently stir in whipped cream. Spread frosting on cake

Store tightly covered in refrigerator

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