Mandarin Orange Cake

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My mandarin orange cake features ultra moist cake topped with a creamy topping that isn't overly sweet. It tastes like an orange creamsicle in cake form!

I love making desserts with orange Jello. It adds so much flavor and moisture all in one go. I've previously shared recipes like my orange fluff, creamsicle cupcakes, and no bake orange pie. This mandarin orange cake is my new favorite. I got the recipe from a friend at a potluck and now I make it all the time! It looks fancy but is SUPER simple to make. If you grew up eating orange creamsicles you'll love this cake!

Why This Recipe Works: A Sprinkle of Food Science

1. Incredibly Moist, Never Dry: The cake absorbs the Jello and pudding helping it stay moist for days.
2. Use Mandarin Oranges: A layer of mandarin oranges brings sweet orange flavor that isn't overly tart.
3. Use Cool Whip: Unlike real whipped cream, Cool Whip stays light and airy in the fridge so leftovers taste just as good the next day.

Ingredient Notes and Shopping Tips

• Cake Mix: I like Betty Crocker's French vanilla as it has a rich flavor and pudding already in the mix, but use your favorite!
• Mandarin Oranges: Be sure to drain these well so the topping doesn't get runny.
• Milk: Use whole milk for the best results. Pudding may not set with low fat or plant based milk.
• Pudding Mix: Make sure you grab instant pudding NOT cook and serve which will not set up. I like the flavor of French Vanilla here but vanilla will work just fine.
• Cool Whip: I prefer extra creamy Cool Whip, it really makes a difference! Avoid low fat versions which tend to be runny. Be sure your Cool Whip is thawed. The easiest way to do this is overnight in the fridge. Do NOT microwave it.  
• Eggs: Room temp eggs or egg whites are easier to mix in. Bring to room temp. quickly by placing in a glass of warm (not hot) water.

 Krystle's Tips: Steal My Culinary School Secrets

1. Easy Cleanup: Line your pan with nonstick foil to make cleanup a breeze.
2. Evenly Space Your Holes: Aim for around 1 inch grid pattern. If they're too far apart you won't get some in every bite. However, if they're super close together the cake can collapse.
3. Add Jello At the Right Time: I like to let me cake cool about 10-15 minutes. The filling will absorb better when its warm but not hot. If the cake is too cold it can get soggy, but if its too warm the Jello can turn gummy.
4. Doneness: It's okay if you slightly overbake the cake as this prevents it from getting soggy too quickly. Aim for a toothpick inserted near the center coming out completely clean.

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