Mandarin Orange Cake

  • 1 (18.5 oz.) pkg yellow cake mix
  • 4 eggs
  • 1 c. vegetable oil
  • 1 (11 oz.) can mandarin orange segments
  • 1 (8 oz.) container frozen whipped topping (thawed)
  • 1 (20 oz.) can crushed pineapple with juice
  • 1 (3.5) pkg instant vanilla pudding mix
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
  2. In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
  3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.
This was a big hit with my family.

I found this recipe on


Pecan-Peach Crisp


This past weekend I made a new recipe that I found on Pinterest using the peaches we had frozen from our crop from the peach trees in the back  yard. I have to say it turned out very good.

For the filling:

  • 5 cups thin sliced peaches ( We had already cut our peaches into larger slices and I went ahead and used them. I did not slice them into thin slices. It turned out fine.)
  • 1/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 t. salt
  • 1/2 t. vanilla extract

For the topping:

  • 2/4 c light brown sugar
  • 2/3 c. all-purpose flour
  • 2/3 c. old-fashioned oats or quick oats (I used quick oats.)
  • 1 t. cinnamon
  • 1/4 t. salt
  • 3/4 c. unsalted pecans (I just bought a bag of pecans from Aldi’s.)
  • 1/2 c. unsalted butter, softened
  • optional: vanilla ice cream for serving ( I had planned to make some homemade vanilla ice cream, but ran out of time.)


  1. Preheat the oven to 350 degrees F. Lightly grease an 8 or 9-in. backing dish.
  2. Filling: Combine peaches with flour, sugar, salt, and vanilla in a large bowl. Toss until ingredients are combined. Spoon into the baking dish.
  3. Topping: Whisk together brown sugar, flour, oats, cinnamon, salt, and pecans. Make sure there are no brown sugar lumps. Then add butter and stir.(She suggested using a rubber spatula or wooden spoon for this step.) When the mixture is crumbly, spread over filling.
  4. Bake for 40-45 min.  until the topping is golden brown and the peach juice is bubbling on the edges.

Sally’s tip: This dish freezes well for up to 3 months. Thaw overnight in frig and then warm in a 350 F for 20 min. or until heated through.

This is a dish I plan on preparing again. Next time I will make sure I have plenty of time to make some homemade vanilla ice cream.

This recipe came from Sally’s Baking Addiction

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