Mandarin Orange Cake

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

Crush mandarin oranges using a food processor or blender.

In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in egg yolks, crushed mandarin oranges, and vanilla extract.

In a separate bowl, whisk cake flour, baking powder, and salt together.

Gradually add the dry ingredients to the wet ingredients, alternating with milk, until just combined.

Pour batter evenly into prepared cake pans and bake for 25-28 minutes, or until the cake springs back when touched.

Let cakes cool in pans for 20 minutes before transferring them to a wire rack to cool completely.

Frosting + Filling

Crush fresh pineapple in a food processor or blender. Set aside.

Using a stand mixer, whip heavy cream until stiff peaks form.

Gradually add powdered sugar, crushed pineapple, and optional vanilla pudding mix.

Place one layer of cake on a serving dish, spread with frosting, and top with the second layer. Frost the entire cake and garnish as desired.

Refrigerate cake until ready to serve.

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