You don’t need to bust out the grill to make great skewers.
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Some classics never die, baby.

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One of my grandmother’s favorite stories to tell from when I was a kid was when I kicked my older brother out of the kitchen when he tried to join us while we were cooking. “Grandma and I have been cooking together for years,” I said. I was probably only 5 years old when this happened, but that bond in the kitchen (that I obviously hold as sacred) has never gone away.

While many people idolize their treasured family recipes, my grandmother’s cakes have always been outstanding. One summer she made an American flag, another year she made a train, and once she even made a cake shaped like a present (complete with Fruit Roll-Ups as the ribbon). 

But my favorite cake recipe of hers happens to be written down on a stained and ripped piece of paper tucked away in the kitchen. It’s light, summery, and refreshing — and it actually all starts with a box of yellow cake mix. Let me introduce you to my grandma’s mandarin orange cake. 

How to Make My Grandma’s Mandarin Orange Cake 

Start by pouring a packet of yellow cake mix into a bowl, then add eggs, oil, and two cups of mandarin oranges. Instead of adding water (as the back of the cake mix box indicates), you pour the juice from the mandarin orange cups into the batter as well. Divide the batter into two cake rounds and bake per the box’s instructions. 

While the cakes bake, start preparing your icing. To a bowl, add a packet of instant vanilla pudding (I use Jell-O brand) and milk. Whisk this together, and then add a large container of Cool Whip and a large can of drained crushed pineapple. Stir all of this together and place it in the fridge until it’s time to ice the cake. 

Spread a thin layer of icing on the bottom of a cake stand, and then place one layer of cake. Next, add an even layer of icing on the top of the cake before adding the second cake round. Next, ice the entire cake and keep it in the fridge until ready to serve.

My Honest Review of My Grandma’s Mandarin Orange Cake

I, of course, am biased in the review of the cake because it is my grandmother’s recipe, but it is so delicious. The mandarin orange and pineapple flavors add a fruity brightness to the cake that helps it not feel so heavy. And you serve it cold, so it’s so refreshing — especially in the summer. 

It may be untraditional, but the airy Cool Whip frosting is also so delicious on the cake. It adds a moistness without being too rich, which is sometimes a complaint I have with chocolate frosting. And the slight crunch you get from the crushed pineapple is also so enjoyable. The frosting also has that smooth vanilla flavor from the pudding mix as well; it’s just so tasty. You can also see bits of the mandarin oranges in the cake itself, which is just so delightful.

As the “instructions” for this recipe are very limited, I implore you to embrace the chaos and just trust that things will work out. I know that’s not a normal baking sentiment, but it’s so true here. While I didn’t openly welcome my brother into the kitchen, I’m now extending a warm welcome to you all to try my grandma’s recipe for yourself.

I’m the type of person who eats fries without ketchup. I don’t usually reach for the red squeeze bottle at restaurants or diners, and I never save the little packets at the bottom of a takeout bag. But when I see a glass bottle of glossy, bright-red banana ketchup, I can’t resist.

Banana ketchup — or “banana sauce,” as it’s known in the Western world — is a condiment made from bananas, vinegar, and sugar. Filipino food scientist and nationalist Maria Orosa invented it in the 1930s to reduce the Philippines’ reliance on expensive imports such as tomatoes, and promote the use of native produce.

To this day her legacy endures, with several different brands’ renditions of the sweet and tangy sauce stocked on the shelves of grocery stores in the Philippines, as well as specialty Asian grocers all over the world and online. My personal favorite is UFC’s banana ketchup, which went on everything from fried eggs and hotdogs to lumpia Shanghai and my grandmother’s special spaghetti when I was growing up.

What Makes UFC’s Banana Ketchup So Good

On the bottle, just beneath the UFC logo, is the Tagalog phrase “tamis anghang,” which translates literally to “sweet and spicy.” It perfectly captures the flavor profile of UFC’s banana ketchup.

I love its sharp, tangy sweetness and the spice you can actually taste. Compared with traditional ketchup, UFC’s banana ketchup has a deeper, richer flavor that makes it stand out. My mom and I also appreciate a bit of heat, and the mild kick lingers as the flavors unfold on your tongue.

There’s also a “Tamis Angas” version — “angas” being Filipino slang for tough or cool — that is said to be 15 times spicier than the original. The Best Way to Use UFC’s Banana Ketchup

I grew up in a Filipino household, and banana ketchup was the staple, cover-all sauce that went with everything: fried eggs, hotdogs, fried or roasted chicken, nuggets, lumpia, and burgers. My mom even slathers it on her pandesal at breakfast. Its punchy, salty sweetness literally goes with anything you’d imagine regular ketchup would pair well with.

But aside from being a side sauce, banana ketchup is also great for marinating grilled meats. It’s an absolutely essential ingredient for Filipino-style barbecue and grilled dishes like pork liempo, because it renders a signature sweet zing like no other condiment can.

And, of course, there’s the beloved (but, to some, infamous) Filipino sweet-style spaghetti. UFC’s banana ketchup, specifically, is my grandmother’s “secret” ingredient for her special lip-tingling spaghetti, which she still serves at her restaurant back in our small hometown. It’s still my favorite sweet spaghetti. My mother also likes to add a bit of the ketchup to her own homemade baked macaroni recipe, and it’s delicious.