Get ready to delight your taste buds with the absolutely irresistible Mandarin Orange Pineapple Cake Recipe, a luscious tropical treat that combines the sweet tang of mandarin oranges and pineapple with a moist, buttery cake base. This cake is a crowd-pleaser for any occasion, offering vibrant flavors and a creamy frosting that feels like a little slice of sunshine on your plate. Whether you’re baking it for a family gathering or just to satisfy a fruity cake craving, this recipe brings all the warmth and joy you need while being surprisingly easy to make!
Ingredients You’ll Need
Gathering these ingredients is as straightforward as it is rewarding. Each element plays a crucial role: the cake mix provides a tender crumb, the mandarin oranges and pineapple lend natural sweetness and a burst of juicy texture, and the Cool Whip combined with instant pudding creates a silky frosting that ties everything together beautifully.
- Butter cake mix (1 box): A reliable base that delivers moist and fluffy layers every time.
- Wesson oil (1/2 cup): Keeps the cake beautifully tender without overpowering flavor.
- Mandarin oranges (1 can, 11 ounces, with juice): Adds a zesty and juicy punch that brightens the cake.
- Granulated sugar (1/2 cup): Balances the fruit’s natural tang and enhances sweetness.
- Large eggs (4): Bind everything together perfectly for that ideal cake structure.
- Cool Whip (1 tub, 12 ounces): Creates that fluffy and creamy frosting we all adore.
- Instant vanilla pudding mix (small package): Gives the frosting a rich, velvety texture and subtle vanilla flavor.
- Crushed pineapple (1 can, 16 ounces, drained): Adds tropical sweetness and moistness, plus a bright, fresh zing.
How to Make Mandarin Orange Pineapple Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C). Grease and flour three round cake pans, lining the bottoms with wax paper for easy removal. In a large mixing bowl, combine the butter cake mix, Wesson oil, canned mandarin oranges with their juice, sugar, and eggs. Beat this mixture on medium speed for about 2 minutes until everything is blended into a smooth, vibrant batter. This step sets the foundation for the soft, fruity layers that make this cake so special.
Step 2: Bake the Cake
Divide the batter evenly among the prepared pans, ensuring even layers for consistent baking. Place them in the oven and bake at 350°F for around 20 minutes. You’ll know they’re done when you lightly press the centers and they bounce back. Once baked, let the cakes rest in the pans for 10 minutes, then transfer to wire racks to cool completely. It’s important they’re fully cooled before frosting so the icing stays luscious and doesn’t melt away.
Step 3: Prepare the Frosting
While the cakes cool, drain the crushed pineapple, reserving the juice for later. In a medium bowl, mix the pineapple with the instant vanilla pudding mix. Fold in the Cool Whip gently until the frosting is smooth and creamy. If it feels too thick, add some reserved pineapple juice a little at a time to reach your perfect consistency. This frosting is what truly brings the tropical flair and a dreamy, light finish to the cake.
Step 4: Assemble the Cake
Once the cake layers are completely cool, spread a generous amount of the pineapple-mandarin frosting between each layer and over the entire cake. Make sure every nook and cranny is covered to keep the cake moist and bursting with flavor. Pop your masterpiece into the refrigerator. The cake is best enjoyed the next day when the flavors have melded beautifully and every bite tastes like a tropical celebration.
How to Serve Mandarin Orange Pineapple Cake Recipe
Garnishes
Adding a few extras on top can transform this cake from delightful to absolutely stunning. Consider decorating with whole mandarin segments or small pineapple chunks for a fresh, inviting look. Toasted coconut flakes sprinkled lightly bring a hint of crunch and a tropical aroma that pairs wonderfully with the creamy frosting.
Side Dishes
This cake is a star on its own, but pairing it with a light side can enhance your dessert experience. A scoop of vanilla bean ice cream or a dollop of fresh whipped cream complements the fruity flavors beautifully. If you want to serve something further, a crisp green salad with citrus vinaigrette can provide a refreshing balance to the sweetness of the cake.
Creative Ways to Present
Why not turn your Mandarin Orange Pineapple Cake Recipe into a layered dessert parfait? Crumble leftover cake and layer it in glasses with extra Cool Whip, mandarin slices, and pineapple bits for an elegant presentation. Or cut the cake into squares and serve with toothpicks at a party—easy to enjoy and sure to get compliments on the flavor and presentation.
Make Ahead and Storage
Storing Leftovers
Keep your cake in the refrigerator, tightly covered with plastic wrap or stored in an airtight container. It will stay moist and fresh for up to 4 days, allowing you to enjoy this tropical treat well beyond the initial celebration. The citrus notes actually mellow and deepen after a day, making leftovers just as delightful.
Freezing
If you want to save the cake for longer, you can freeze it. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. This cake freezes well for up to 2 months. When ready to eat, thaw overnight in the refrigerator for the best texture and flavor retention.
Reheating
This cake is best served chilled, so reheating isn’t usually needed. However, if you prefer room temperature, simply let the slices sit outside the fridge for about 30 minutes before serving. Avoid microwaving, as this may affect the texture of the frosting and cake.
FAQs
Can I use fresh mandarin oranges instead of canned?
Absolutely! Fresh mandarins can bring a wonderful, natural sweetness and texture. Just be sure to include some juice to keep the cake moist. You might need to adjust the liquid slightly when mixing the batter.
Is it necessary to use instant vanilla pudding mix in the frosting?
The pudding mix adds stability and creaminess to the frosting, helping it hold its shape while enhancing flavor. If you skip it, the frosting may be softer and less firm but still tasty.
Can I substitute Cool Whip with homemade whipped cream?
You can, but Cool Whip holds up better in the frosting, especially if the cake will be stored in the fridge for a while. Homemade whipped cream may become softer and less stable, so it’s best to enjoy the cake shortly after assembly if you use whipped cream.
How many layers does this cake have?
This cake is made with three layers. Using three pans ensures even baking and a nice height, making for an impressive presentation and plenty of frosting between each layer.
Can I make this cake gluten-free?
To make it gluten-free, you’ll need to find a gluten-free butter cake mix. The rest of the ingredients are naturally gluten-free, making this a feasible and delicious option for those avoiding gluten.
Final Thoughts
This Mandarin Orange Pineapple Cake Recipe is a true joy to bake and share. Its bright flavors, creamy frosting, and moist crumb make every bite feel like a tropical getaway. I encourage you to try it, especially if you love desserts that combine fruitiness with a touch of indulgence. Once you taste it, I promise it will become one of your all-time favorites too!
Print
Mandarin Orange Pineapple Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Mandarin Orange Pineapple Cake is a light, fruity dessert featuring a moist butter cake layered with a creamy pineapple and mandarin orange-infused Cool Whip frosting. Quick to prepare with a boxed cake mix and instant pudding, it offers a refreshing tropical flavor perfect for any occasion.
Ingredients
Cake Ingredients
- 1 box Duncan Hines Butter Cake mix
- 1/2 cup Wesson oil
- 1 (11-ounce) can mandarin oranges, with juice
- 1/2 cup granulated sugar
- 4 large eggs
Icing Ingredients
- 1 (16-ounce) can crushed pineapple, drained (reserve juice)
- 1 small package instant vanilla pudding mix
- 1 (12-ounce) tub of Cool Whip
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease, flour, and line three round cake pans with wax paper to ensure easy removal of the cakes.
- Mix the Batter: In a large bowl, combine the Duncan Hines Butter Cake mix, Wesson oil, mandarin oranges with their juice, granulated sugar, and eggs. Mix at medium speed for 2 minutes until the batter is smooth and well combined.
- Bake the Cakes: Pour the batter evenly into the prepared pans. Bake at 350°F for about 20 minutes or until the center springs back when lightly pressed, indicating the cakes are fully baked.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes before carefully removing them and placing on a cooling rack to cool completely.
- Prepare the Icing: Drain the crushed pineapple and reserve the juice. In a medium bowl, mix the pineapple with the instant vanilla pudding mix. Stir in the Cool Whip until the mixture is smooth and evenly combined.
- Adjust Icing Consistency: If the icing seems too thick, add a small amount of the reserved pineapple juice to thin it out to your preferred consistency.
- Assemble the Cake: Once the cakes have completely cooled, spread the prepared icing evenly over the layers and sides of the cake.
- Chill and Serve: Store the assembled cake in the refrigerator. For best flavor and texture, refrigerate overnight before serving.
Notes
- Make sure to cool the cakes completely before icing to prevent melting the frosting.
- Reserve pineapple juice is ideal for adjusting frosting consistency without diluting flavor.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Use wax paper lining in pans for clean edges and easier removal of cakes.
- For a gluten-free option, substitute cake mix accordingly and verify pudding mix ingredients.
