The mandarin oranges are blended into the fluffy spongelike cake. Then, it's frosted with Cool Whip mixed with vanilla pudding and crushed pineapples. The flavors give the cake a very tropical feel.

Non-Stick Cookie Pan - Set of 3 Nonstick Medium Cookie Pans will be your go-to set for endless uses. Measuring 15.2" x 10.2" ...

Remove bowl from the mixer and fold in the orange ... of the cake – it should come out clean.Remove from the tin while still warm and cool on a wire rack. Decorate the cake: Make the icing ...

The secret to making this mouthwatering make is that it includes mandarin orange ... cool completely. While the cake is baking, make the buttercream. Place the remaining 200g of butter and 400g of ...

then transfer the cake to a wire rack and set aside to cool completely. Meanwhile, for the orange icing, sift the icing sugar into a bowl. Add about two tablespoons of the orange juice and mix to ...

In a food processor, blitz 250 grams each of butter and icing ... mandarin juice, if needed. Drain the mandarin segments and place on kitchen paper. On a serving board, carefully cut the cool cake ...

Boil orange juice, zest, syrups and vanilla to a thick syrup. Cool for 5 minutes and fold into the cream cheese. Whisk together. Pipe or spread over the cool cake. Slice and serve.

Cool to room temperature. When the mixture is cool, use an electric mixer to beat the butter until it’s fluffy. Gradually add the cooled mixture a little at a time, adding the vanilla in the ...

A moist dense cake that keeps well in an airtight cake tin. Keep some cooked and mashed pumpkin in the freezer for this recipe. Defrost and bring to room temperature before using. Cake can be made ...