A Pioneer Woman Mandarin Orange Cake Recipe is a classic recipe that can be made in many different ways. The ingredients are simple enough, but the way they are mixed together and baked can make a huge difference in taste.
1jar (23.5-ounce)Mandarin oranges (drained) and 1/2 cup juice reserved
Topping:
4ouncesCream cheese (softened)
½cupConfectioners’ sugar
1 ½cupsChilled heavy cream
2teaspoonsVanilla extract
1can (20-ounce)Crushed pineapple (drained)
Instructions
Pre-heat the oven to 350 degrees Fahrenheit. Coat a 9x13-inch cake pan with baking spray.
Combine the cake mix, butter, vanilla, eggs, and 1/2 cup of the reserved mandarin juice in the bowl of an electric mixer.
Beat at medium speed for 4 minutes. 1 1/2 cups of drained orange slices should be beaten again until they are broken up into small pieces, about a minute.
Place the batter in the prepared cake pan and bake for 25 to 27 minutes or until golden brown.
Then Cool completely, then transfer to a large platter.
Using a stand mixer fitted with a paddle attachment, cream together the cream cheese and confectioners' sugar for one to two minutes.
Pour the mixture into a small bowl. With the stand mixer attached to the whisk attachment, whip the cream and vanilla for about two minutes, until soft peaks form.
Mixture should be evenly spread throughout the bowl. Whip for 3 to 4 minutes until stiff peaks have formed. Then add the pineapple.
Make sure the cake is refrigerated for at least 2 hours after the frosting has been spread evenly. Top with the rest of the orange slices.