If you’re craving a dessert that bursts with tropical flavors and light, fluffy texture, I simply must share this Mandarin Orange Pineapple Cake Recipe with you. It’s one of those irresistible treats that combine the bright sweetness of mandarin oranges and the zingy freshness of pineapple into a luscious, creamy cake that’s perfect for any occasion. Whether you’re bringing it to a family gathering or just want a special homemade dessert for yourself, this cake delivers moist layers and delightful fruity frosting that will have everyone asking for seconds.
Ingredients You’ll Need
Don’t be intimidated by fancy desserts—this Mandarin Orange Pineapple Cake Recipe keeps it wonderfully simple and uses accessible ingredients that work harmoniously to create incredible flavor, moisture, and a stunning appearance.
- Duncan Hines Butter Cake Mix: A reliable base that ensures your cake is tender, buttery, and just the right crumb.
- Wesson Oil: Helps give the cake its moist, soft texture without overpowering the flavor.
- Mandarin Oranges (with juice): The star ingredient, adding naturally sweet citrus notes and juicy freshness.
- Granulated Sugar: Provides just the right amount of sweetness to balance the citrus tang.
- Large Eggs: Essential for structure and richness in the cake layers.
- Cool Whip: Lightens the frosting and gives that creamy, cloud-like mouthfeel.
- Instant Vanilla Pudding Mix: Blends beautifully with the pineapple and Cool Whip to create a luscious, stable frosting.
- Crushed Pineapple (drained): Adds tropical flavor and texture, making the frosting truly special.
How to Make Mandarin Orange Pineapple Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and preparing three round cake pans by greasing, flouring, and lining them with wax paper. This little prep trick ensures your layers come out beautifully without sticking. Next, combine the cake mix, oil, mandarin oranges with their juice, sugar, and eggs in a large mixing bowl. Use medium speed for about two minutes to get a smooth, uniform batter full of citrus brightness. Pour the batter evenly into each pan so your cake layers bake consistently.
Step 2: Bake to Perfection
Baking takes around 20 minutes. You’ll know the cake is done when the center springs back after a gentle touch. Let the layers cool in the pans for 10 minutes to hold their shape before transferring them to a wire rack to cool completely. Patience here pays off—cool cakes are much easier to frost and assemble!
Step 3: Make the Frosting
While your cakes are cooling, get started on the divine frosting. Drain the pineapple, saving the juice for later. In a medium bowl, combine the crushed pineapple with the instant vanilla pudding mix, then fold in the Cool Whip until everything is smooth and creamy. If your frosting feels too thick to spread, add a splash of that reserved pineapple juice to reach the perfect spreadable consistency.
Step 4: Assemble and Frost
Once the cake layers have cooled completely, it’s time to bring this Mandarin Orange Pineapple Cake Recipe to life by frosting each layer generously. Spread the pineapple vanilla fluff frosting evenly between layers and all around the cake. The combination of fluffy cake and tropical frosting creates a dessert that’s as delicious as it is beautiful.
How to Serve Mandarin Orange Pineapple Cake Recipe
Garnishes
Feel free to get creative with your presentation. Freshly sliced mandarin segments on top, a few pineapple tidbits, or even a sprinkle of toasted coconut flakes can add a charming finishing touch that complements the tropical flavors beautifully. These garnish choices also bring a lovely burst of color and texture.
Side Dishes
This cake pairs wonderfully with light accompaniments. Think a scoop of vanilla ice cream or a dollop of fresh whipped cream to enhance the creamy texture. A cup of hot tea or cold citrus-infused water also balances the sweetness perfectly, making your dessert experience even more refreshing.
Creative Ways to Present
For a fun twist, serve this Mandarin Orange Pineapple Cake Recipe in individual glass cups layered with cake crumbs and frosting for an elegant trifle effect. You could also turn leftovers into delightful parfaits with added fresh fruit and a sprinkle of crushed nuts for some crunch.
Make Ahead and Storage
Storing Leftovers
After enjoying your cake, keep any leftovers refrigerated in an airtight container to maintain freshness. The tropical flavors actually develop even more after a day or two, so it tastes wonderful as it rests. Just be sure to consume within 3 to 4 days for the best quality.
Freezing
If you want to save some for later, this cake freezes well. Wrap individual slices tightly in plastic wrap and then in foil before placing them in the freezer. When ready to indulge again, thaw slices overnight in the fridge to preserve the cake’s moist texture and rich frosting.
Reheating
Since this cake is best served chilled or at room temperature, reheating isn’t necessary. If you prefer your frosting slightly softer, simply let the cake sit out for 20-30 minutes before serving.
FAQs
Can I use fresh mandarin oranges instead of canned?
Fresh mandarin oranges can work, but canned ones with juice are preferred here because they add both flavor and essential moisture directly to the cake batter, ensuring perfect texture and sweetness.
Is it possible to make this cake gluten-free?
You could substitute the cake mix with a gluten-free vanilla or butter cake mix, but be sure to check the pudding mix and other ingredients for gluten as well to keep the recipe fully gluten-free.
Can I use homemade whipped cream instead of Cool Whip?
Absolutely! Freshly whipped cream is a delicious alternative, though it may alter the frosting’s stability slightly and make it softer, so serve sooner or keep chilled.
How long does this cake stay fresh at room temperature?
Because of the pudding-based frosting and fruit, it’s best to keep this cake refrigerated and not leave it out at room temperature for more than two hours to avoid spoilage.
Can I double this recipe for a larger gathering?
Definitely! Just double all ingredients and bake the cakes in larger pans or in batches. Be sure to adjust baking time accordingly and keep an eye on the doneness with the spring-back test.
Final Thoughts
This Mandarin Orange Pineapple Cake Recipe is a joyful treat that brings sunshine to your dessert table with every bite. Its mix of fruity flavors, tender cake layers, and fluffy frosting is an absolute winner that I hope you’ll love as much as I do. Give it a try and watch it become an instant favorite with family and friends!
Print
Mandarin Orange Pineapple Cake Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
This Mandarin Orange Pineapple Cake is a moist, fruity delight featuring a tender butter cake infused with mandarin oranges and finished with a creamy pineapple and Cool Whip frosting. Perfect for gatherings or a refreshing dessert, this cake combines bright citrus flavors with a light, fluffy texture to impress any crowd.
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
Frosting Ingredients
- 1 (12-ounce) tub of Cool Whip
- 1 small package instant vanilla pudding mix
- 1 (16-ounce) can crushed pineapple, drained (reserve juice)
Instructions
- Prepare the Cake: Preheat the oven to 350°F (175°C). Grease, flour, and line three round cake pans with wax paper to prevent sticking and ensure even baking.
- Mix the Batter: In a large bowl, combine the cake mix, Wesson oil, mandarin oranges with their juice, granulated sugar, and eggs. Beat at medium speed for 2 minutes until the batter is smooth and well blended.
- Bake the Cakes: Pour the batter evenly into the prepared cake pans. Place them in the preheated oven and bake for about 20 minutes, or until the center of each cake springs back when gently pressed.
- Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, take them out of the pans and allow to cool completely on a wire rack before frosting.
- Prepare the Frosting: Drain the juice from the crushed pineapple and set it aside for thinning later if needed. In a medium bowl, mix the crushed pineapple with the instant vanilla pudding mix, then fold in the Cool Whip until smooth and evenly combined.
- Adjust Frosting Consistency: If the frosting feels too thick for spreading, gradually add some of the reserved pineapple juice to reach the desired consistency for easy frosting application.
- Assemble the Cake: Once the cakes are completely cooled, spread the pineapple-Cool Whip frosting evenly over each layer, stacking the cakes as you go to create a layered dessert.
- Chill and Serve: Place the assembled cake in the refrigerator to set. For the best flavor and texture, let it chill overnight before serving.
Notes
- Ensure cakes are fully cooled before frosting to prevent the icing from melting.
- Use wax paper lining for easy removal and tidier cake layers.
- Reserve pineapple juice for adjusting frosting consistency as needed.
- This cake keeps well refrigerated and is ideally served the next day for flavors to meld.
- You can substitute Cool Whip with homemade whipped cream for a fresher topping, but it may be less stable.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
