mandarin orange cake

This Mandarin Orange Almond Cake, is an easy Breakfast or Snack Cake, fresh Mandarins and a simple glaze is all you need. Delicious.

Mandarin Orange Almond Cake

flour

corn starch

baking powder

baking soda

salt

eggs

+ 2 1/2 tablespoons sugar (granulated)

greek yogurt

almonds (not almond flour)

vegetable oil

mandarin juice (approximately 5-7) ((fresh mandarins))

lemon

mandarin orange

icing / powdered sugar

Mandarin Orange juice ((fresh))

cream

Pre-heat oven to 340° F (170°C). Grease and flour a 9 inch (22 centimeter) bundt pan.

In a medium bowl whisk the flour, corn starch, baking powder and baking soda and salt.

In a medium bowl beat until fluffy eggs and sugar, gently fold in yogurt, and fold in the flour mixture, then add the almonds, oil, juice and then zest. &nbsp;Pour into prepared cake pan and bake for approximately 25-30 minutes or until tooth pick comes out clean.Let cake sit approximately 15 minutes, then remove from pan.&nbsp; When cool drizzle with glaze or sprinkle with powdered sugar.

FOR THE CAKE

In a small bowl add icing / powdered sugar, juice and 1 tablespoon cream or milk, stir together until smooth, if too thick then add a little more cream or milk, if too thin add more icing / powdered sugar.

MADARIN GLAZE

Sweet, bright and delightfully citrusy, this iced clementine pound cake recipe is the perfect way to use up that bag of mini oranges to bake up a simple and delicious treat.

Iced Clementine Pound Cake

all-purpose flour

(11 tablespoons) unsalted butter, softened

sugar

eggs, room temperature

clementine zest (from about 3 clementines)

clementine juice (from about 4 clementines)

clementine juice (from about 1 clementine)

Heat oven to 375°F. Spray bottom and sides of a 9×5-inch loaf pan* with cooking spray, then line loaf pan with a parchment paper sling.**

In a large bowl, whisk together flour, baking powder and salt. Set aside.

In a separate large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat butter and sugar on medium-high speed about 2 to 3 minutes, scraping sides and bottom of bowl occasionally, until mixture is smooth, light and fluffy. Beat in eggs one at a time, scraping sides and bottom of bowl after each addition, then slowly stir in clementine zest and 1/3 cup clementine juice until just combined.

Gradually stir flour mixture into butter mixture; stir until everything is just combined. Pour batter into prepared loaf pan; spread with spatula to fill pan evenly with batter. 

Bake loaf 45 to 55 minutes or until loaf is golden brown and a toothpick inserted in the center of the loaf comes out clean. Cool 10 minutes in pan, then use parchment paper sling to lift loaf out of pan and transfer to a cooling rack. Cool completely on cooling rack, about 1 hour.

Once loaf is fully cooled, make the icing: In a medium bowl, whisk powdered sugar with 2 tablespoons clementine juice until mixture is thick and smooth. The mixture should be thick but still drizzle off a spoon; if necessary, add more clementine juice or powdered sugar until you reach the correct consistency.

Spoon and gently spread icing over top of cooled loaf; let stand until icing is fully set, about 10 to 15 minutes, before slicing.

Store iced loaf covered with plastic wrap at room temperature for up to 3 days.

This cake is also called “Pig Pickin’ Cake or Pig Lickin’ Cake” in the South. An easy  summertime dessert to serve family and guests.  My family loves this cake and it is one you will make over and over again.  This is a great cake to make for Mom for Mother’s Day, too.

Mandarin Orange Cake

cooking oil (I use Canola oil)

Frosting

vanilla pudding

8 ounce cans crushed pineapple, undrained

Cool

In a large mixing bowl mix all the cake ingredients listed above until well blended.  Spray 3 (9 inch) round cake pans with cooking spray. Fill each cake pan with about 2 cups of cake mix.  Bake in preheated 350 degree oven for 20 to 25 minutes checking for doneness as ovens vary.  Your layers will be thin. Remove from oven and let cool.

Combine all the frosting ingredients and mix together with a spoon.  I don’t use a mixer for the frosting.  Frost cake adding frosting between the layers.

Frosting Instructions

Mandarin Orange Cake with Pineapple Frosting is so light and refreshing and begins with a cake mix and mandarin oranges, then topped with a frosting made with crushed pineapple and vanilla pudding. Also known as Pig Pickin&#x27; cake, this simple cake recipe is absolutely amazing! 

MANDARIN ORANGE CAKE WITH PINEAPPLE FROSTING

Cake:

yellow cake mix

11 oz can mandarin oranges (with the juice)

Frosting:

oz Cool Whip

pineapple (8 oz)

sm. pkg vanilla instant pudding

For cake: Mix all ingredients together and bake at 350 for 35 minutes. If you make the cake in a bundt pan (rather than a 9X13), the cook time will be closer to 45 minutes.

Once the cake is cooled, mix the pineapple and pudding together. Let set for a few minutes until slightly thickened and then fold in the Cool Whip. Spread on cake and keep refrigerated until ready to serve. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661968240/iuRQGOiQN.mp4

The flavors of the cake and the frosting are so light and refreshing – I promise this cake will be a big hit at your next party!

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