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About Us

Dole Packaged Foods, LLC, is a world leader in growing, sourcing, distributing, and marketing fruit and healthy snacks. Dole sells a full line of packaged shelf stable fruit, frozen fruit, dried fruit, and juices. The company focuses on four pillars of sustainability in all of its operations: water management, carbon footprint, soil conservation, and waste reduction.

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Chocolate Mandarin Orange Cake

Prep Time 10 minutes
Total Time 45 minutes
Difficulty 1.0 Easy
Calories Per Servings 470 Calories
Servings 12
Nutrition facts Nutrition facts


Chocolate Mandarin Orange Cake

Ingredients 9


2 cans (15 oz. each) DOLE® Mandarin Oranges
1 box (2 layer) devil's food cake mix
1/2 cup vegetable oil
orange, peel grated (optional)
1 pkg. (4-serving size) JELL-O® Vanilla Flavor Instant Pudding
2 cups COOL WHIP® Whipped Topping, thawed
1 cup heavy whipping cream
1 cup semisweet chocolate



2 cans (15 oz. each) DOLE Mandarin Oranges


Preheat oven to 350F.  Spray 2 (9-inch) cake pans with cooking spray.  Drain each can of mandarin oranges, keeping each, fruit and syrup, reserved separately.


Juice from 1 can DOLE Mandarin Oranges
1 box (2 layer) devil’s food cake mix
3 eggs
1/2 cup vegetable oil


Combine cake mix, juice from one mandarin orange can, eggs, oil, and orange peel in a large bowl; beat 2 minutes.  


Fruit from 1 can DOLE Mandarin Oranges


Pour cake mix into prepared cake pans.  Layer mandarin oranges from one can over each cake and gently press them into the cake batter so they are submerged. 



Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.  Cool in pan 10 minutes.  Remove from pan onto wire rack; cool completely.


1 can DOLE Mandarin Oranges
1 pkg. (4-serving size) JELL-O Vanilla Instant Pudding 
2 cups COOL WHIP Whipped Topping, thawed


Pour 1/2 cup reserved juice from second can of oranges in bowl with pudding mix; whisk for 2 minutes or until completely dissolved.   Remove 12 orange slices for garnish from second can and dry with paper towel; set aside.  Fold in whipped topping and remaining mandarin oranges.  Spread mandarin frosting on top of first layer of cake and out to the edges.  Place second layer on top of first layer.


1 cup heavy whipping cream
1 cup semisweet chocolate


Heat cream in small sauce pan until just beginning to steam (do not boil).  Remove from stove and stir in chocolate.  Stir until well blended.  Pour chocolate mixture over cake and garnish with reserved mandarin oranges.  Refrigerate half hour before serving.  Store leftover cake in refrigerator.

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