This mandarin orange cake with pineapple frosting is perfect for any occasion!
It bursts with bright, citrusy flavors that’ll delight your taste buds. And every mouthful is so soft and creamy, you’ll struggle to stop at one slice.
I love that it uses mandarin oranges (and the juices) to flavor the cake.
But what truly sets it apart is the pineapple frosting. Cool Whip, vanilla pudding, and crushed pineapple combine to create a dreamy tropical topping. Yum!
Why You’ll Love This Mandarin Orange Cake with Pineapple Frosting
Effortless Prep: This semi-homemade cake transforms simple ingredients into a stunning dessert, perfect for impressing guests with minimal effort.
Tropical Twist: Mandarin oranges and pineapple create a refreshing, sunshine-filled treat that’s such a nice change from the usual lemon or chocolate.
Crowd-Pleaser: Known by several names (like Pig Pickin’ Cake), this dessert is a favorite at potlucks, picnics, and family gatherings.
Make-Ahead Marvel: The cake’s moist texture and chilled frosting make it an ideal dessert to prepare in advance. This allows the flavors to meld and saves you time on the day of serving.
Ingredients
- Canned Mandarin Oranges: Mandarins and their juice infuse the cake with a bright, citrusy flavor and added moisture.
- Yellow Cake Mix: The foundation of this delightful cake provides a moist and fluffy base.
- Large Eggs: Essential for binding the cake ingredients together and adding richness to the batter.
- Vegetable Oil: A vital ingredient that guarantees a tender and moist texture.
- Orange Extract (optional): An extra burst of orange flavor to amplify the taste of the mandarin oranges.
- Cool Whip: A light and creamy whipped topping that forms the base of the irresistible pineapple frosting.
- Instant Vanilla Pudding: Add it to the frosting to create a smooth, creamy texture. And it imparts a hint of vanilla flavor, too.
- Canned Crushed Pineapple: Provides a tropical sweetness and fantastic texture to the frosting- the perfect compliment to the orange cake.
How to Make Mandarin Orange Cake with Pineapple Frosting
I love how the combination of mandarin oranges and pineapple in this cake creates a refreshing and light dessert that’s not too sweet.
It’s the perfect balance of flavors and textures.
The best part? It’s so easy to make!
Just grab a box of yellow cake mix, some mandarin oranges, and a few other simple ingredients, and you’re on your way to a show-stopping dessert.
1. PREP: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper.
2. MIX: In a large bowl, beat the cake mix, eggs, oil, mandarin oranges with juice, and orange extract until smooth.
3. BAKE: Pour the batter into the pan, spread it evenly, and bake for 35-40 minutes.
4. COOL: Remove the cake and let it cool to room temperature.
5. FROST: Combine Cool Whip, pudding mix, and drained pineapple in a bowl. Mix until smooth, then spread over the cooled cake and garnish as desired.
6. CHILL: Refrigerate until ready to serve. Slice and enjoy!
Tips For the Best Mandarin Orange Cake with Pineapple Frosting
With its bright flavor and easy decoration, this cake is perfect for any occasion.
I’m talking summer birthdays, BBQs, and more.
That said, the use of canned fruit means you can whip this up any time the craving strikes.
Here are a few tips to ensure your cake is spot on:
- Don’t drain the oranges. Reserve the juice from the can of mandarin oranges to use in the cake batter. This adds extra flavor and moisture.
- Use an electric mixer. This will help break down the oranges so they blend into the batter better. You can mix by hand as a last resort, but it will be an arm workout.
- Cool the cake completely. Allow the cake to cool fully before frosting so it doesn’t melt.
- Chill the cake. Chill the cake for at least an hour before serving to allow the frosting to set.
- Variations: For a subtle tropical flavor, use coconut oil instead of vegetable oil. Add 1 cup of sweetened shredded coconut to the frosting. Use cream cheese frosting instead of Cool Whip. Or make it as a layer cake (two 8/9-inch baking pans).
- Whipped cream option. You can use whipped cream if you prefer, but it won’t last as long, and it might not react as well to the pineapple. If you try it, let me know!
How to Store
Thanks to the oranges and oil, this cake is super moist. And it tastes even better the next day, so it’s ideal for making ahead!
To Store: Store the cake or leftovers in an airtight container in the fridge for up to 5 days.
To Freeze: Wrap the unfrosted cake tightly in plastic wrap and aluminum foil. Transfer to a freezer bag for up to 3 months. Thaw it in the refrigerator before frosting and serving.
Note: Don’t freeze the frosted cake, as it won’t thaw well.
More Citrusy Desserts You’ll Love
Key Lime Cake
Orange Creamsicle Pie
Greek Orange Cake
Pineapple Juice Cake
Mandarin Orange Cake with Pineapple Frosting
12
servings20
minutes40
minutes314
kcalThis quick and easy mandarin orange cake with pineapple frosting is a delightful treat that combines bright citrus flavors with a creamy, tropical twist.
Ingredients
- For the Mandarin Orange Cake
1 (15.25-ounce) box yellow cake mix
4 large eggs
1/2 cup vegetable oil
1 (11-ounce) can mandarin oranges with juice
1 teaspoon orange extract, optional
- For the Pineapple Frosting
1 (8 ounce) conatiner Cool Whip, thawed
1 (3.4 ounce) packet instant vanilla pudding
1 (20 ounce) can crushed pineapple, drained
Instructions
- Preheat the oven to 350°Fahrenheit (175°C). Grease a 9×13-inch baking pan and line it with parchment paper.
- Make the cake: In a large bowl, combine the yellow cake mix, eggs, oil, mandarin oranges (including the juice), and orange extract (if using). Beat with an electric mixer, on medium speed until the batter is smooth and well combined.
- Pour the batter into the baking pan and spread it flat on top. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and leave it to cool fully to room temperature.
- Make the frosting: When the cake is cool, combine the thawed Cool Whip and instant vanilla pudding mix in a large bowl. Whisk until thoroughly blended and smooth. Fold in the well-drained crushed pineapple last.
- Spread the pineapple frosting evenly over the top of the cake and garnish with orange slices or mandarins, as desired.
- Chill until ready to serve. Then slice, serve, and enjoy!
Notes
- Chill the cake for at least an hour before serving to allow the frosting to set.
