Deluxe Cointreau Mandarin Orange Pineapple Cake

Deluxe Cointreau Mandarin Orange Cake

My aunt Marie was well into her 70’s when I asked for her guidance showing me how to assemble her favourite family recipes that she enjoyed making the most. She was a little hesitant at first, but took the time to explain the recipe procedures that she has held in her brain memory bank. After several visits past plus conversations over the phone, explanations of several trial and errors and was able to reconstruct her recipes to taste resemble the originals. She stood proud that I was able to make the cake just like she would. From canning to baking and being mostly a home self taught cook from books, her way with making good food simple with the ingredients at hand. She sure gave me excellent guidance over my life time, along with some darn delicious recipes.

Here is one of her 50’s retro store bought ingredient for a scrumptious and simple to do Deluxe Cointreau Mandarin Orange Cake when you need a fast dessert.

Ingredients:

1 box Duncan Hines yellow cake mix

1 stick unsalted butter, softened

1 can (14 0z) mandarin oranges, drained, 1/2 cup juice reserved

4 large eggs

1 teaspoon real orange Cointreau (or vanilla) extract

1 package (3.5oz) vanilla instant pudding

1 can (20 oz) crushed pineapple, juice reserved

1/2 cup powdered sugar

6 ounces whipped cream

Extra mandarin orange slices, for garnish
Directions:
Preheat oven to 350 degrees .

In a large bowl, combine cake mix, butter, 1/2 cup juice from the mandarin oranges, eggs, and orange Cointreau or vanilla extract. Beat on medium-high until thoroughly mixed, about 2 minutes. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 9 x 13 inch baking pan and bake for 25 to 30 minutes, or until golden brown and set. Remove from oven and cool completely. While cake is cooling, blend juice from drained pineapples with the vanilla pudding mix.

Add powdered sugar and mix, then mix in whipped cream. Stir in drained pineapple. Spread on cooled cake and refrigerate several hours.

To serve, cut cake into squares and top each with a mandarin orange slice. Give this recipe a try! Mighty tasty indeed!