← Back to the recipePrint:
RECIPE ONLINEwecookwithlove.com/mandarin-pudding-sheet-cake-vanilla/Scan the code to open the recipe on your phone

Cakes

Mandarin Pudding Sheet Cake: Buttery Vanilla Cake Topped With Creamy Pudding Mounds and Juicy Mandarins

A soft butter sheet cake topped with mounds of thick vanilla pudding and canned mandarin segments.

Prep25 min
Cook35 min
Total1 h
Servings20 pieces

Instructions

Make the pudding

  1. Combine the milk, sugar and pudding mix in a saucepan and cook until thick.

  2. Stir the butter and vanilla into the hot pudding and let it cool slightly.

  3. When the pudding is lukewarm, stir in one egg yolk.

Make the batter and assemble

  1. Beat the softened butter with the eggs, granulated sugar and vanilla sugar for about 3 minutes, until fluffy.

  2. Add the flour and milk in alternating additions, stirring constantly. Gently fold in the baking powder.

  3. Grease a 10×16-inch (25×40 cm) pan with butter and spread the batter evenly.

  4. Spoon the lukewarm pudding over the batter in even mounds.

  5. Arrange the well-drained mandarins on the pudding mounds and in the gaps.

Bake

  1. Bake at 375°F (190°C) for about 35 minutes, until the edges are lightly golden.

  2. Cool and dust with powdered sugar.

Tips:
  • 1. Add a spoonful of rum or grated lemon zest to the batter for a fresher flavor.
  • 2. Pitted cherries or diced peaches can replace the mandarins.
  • 3. Store in an airtight container in the refrigerator for up to 3 days.
  • 4. Chocolate variation: swirl 2 tablespoons of sifted cocoa into half of the batter. Gluten-free: use a gluten-free all-purpose baking blend and check the pudding mix.