Mandarin Cake with Pineapple Frosting

A perfect way to enjoy mandarin season.


  • 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


  1. Heat oven to 180°C.
  2. Lightly grease and line with baking paper a 20 inch round tin.
  3. 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.
  4. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely for about 1 hour.
  5. To make pineapple frosting, mix together pineapple, vanilla pudding mix and mandarin peel. Gently stir in whipped cream. Spread frosting on cake.
  6. Store tightly covered in refrigerator.

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