Mandarin Magic Cake

Mandarin Magic Cake is one of my favorite cakes. My Grandmother McDowell made this cake so many times when I was growing up. This cake is made with a boxed cake mix, to which you add a can of mandarin oranges, and the icing is made with pineapple, vanilla pudding and Cool Whip. This is so easy to put together, and tastes so delicious.

mandarin magic cake

Mandarin Magic Cake

mandarin magic cake

Mandarin Magic Cake

Mandarin Magic Cake was a cake I loved when I was growing up, this cake is served chilled, so it is super refreshing. 
5 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: Cake Mix Recipes, Cake Recipes, Mandarin Magic Cake
Servings: 24
Calories: 161kcal

Ingredients

  • 15.25 ounces yellow cake mix
  • 4 eggs
  • 1/3 cup flour
  • 1/2 cup vegetable oil
  • 11 ounce mandarin oranges canned
  • 20 ounce crushed pineapple canned
  • 1 small box instant vanilla pudding mix
  • 10 ounce Cool Whip

Instructions

  • Preheat oven to 350 degrees.
  •  Mix together cake mix, flour, eggs, oil, and mandarin oranges and juice; pour into a 9 by 13 inch greased and floured pan. 
  • Bake for 30 minutes or until done. Mix the whole can of pineapple along with the juices with pudding powder and Cool Whip. Spread over the cooled cake. Keep this cake refrigerated. 

Nutrition

Calories: 161kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 150mg | Potassium: 84mg | Fiber: 0g | Sugar: 14g | Vitamin A: 160IU | Vitamin C: 5.7mg | Calcium: 63mg | Iron: 0.7mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Kathy Hall

    5 stars
    I Made this cake yesterday, It was very good. Not too sweet. Would make this one again. The family loved it!

  2. Cher

    I made this cake and it was a hit, my S/o couldn’t stop eating it, so light and fluffy. It is a keeper.

  3. Mary

    I have made this cake for many years. This cake makes a beautiful presentation when done in 3- 9″ pans. I save a few of the orange slices to decorate the top and it is so much better if the cake is allowed to chill before serving.

  4. Cheryl

    Is the vanilla pudding the one you cook or is it the instant vanilla pudding? Sounds really good. Thanks Cheryl

  5. Sue

    looks delish! any suggestions on how to make the mandarin magic cake without using Cool Whip ?? not available in Australia :o(
    perhaps substitute cream cheese, or cream ?

      • mia

        I send my brother in law 3 huge blocks of Velveeta every 3 months or so his family loves my hot dip I make in the crock pot and I have to send him eeverything that goes in it but the meat and the corn chips do dip it with

    • Anonymous

      Cool Whip is a brand of whipped topping.. whipped cream. Like what is put on top of an ice cream sundae. Is there no version of that in Australia? Interesting.

  6. Anonymous

    I remember this, to make it lighter, has anyone tried to leave the oil out? It has the liquid of the oranges.

    • Stephanie

      I personally wouldn’t try this. I don’t think it would work well. I think you needsome oil in here for structure, but if you do try it this way, please let us know how it turns out.

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