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 ...

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 ...

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 ...

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 ...

Leave the cake to cool ... and leaving to cool completely 5. To make the icing, beat the cream cheese and butter together in a bowl until well combined. Add the icing sugar, orange blossom water ...