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
Scale
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.
