If you’re looking for a delightfully fresh and fruity dessert that’s as fun to make as it is to eat, this Mandarin Orange Pineapple Cake Recipe is exactly what you need. Bursting with juicy mandarin oranges and luscious pineapple, this cake is a light, moist treat that feels like a tropical vacation in every bite. Blending the simplicity of a boxed butter cake mix with the vibrant flavors of citrus and sweet pineapple, it comes together in under an hour and always steals the show at any gathering.
Ingredients You’ll Need
These ingredients may be simple, but each one plays a crucial role in creating the cake’s tender crumb and luscious, creamy frosting. From the butter cake base providing a soft texture, to the mandarin oranges and pineapple infusing fresh, tangy sweetness, every component is essential for that perfect balance.
- 1 box Duncan Hines Butter Cake mix: The foundation of the cake, providing moist and buttery flavor that’s foolproof every time.
- 1/2 cup Wesson oil: Keeps the cake tender and soft without overpowering flavors.
- 1 (11-ounce) can mandarin oranges, with juice: Adds juicy bursts of citrus that brighten the cake’s flavor.
- 1/2 cup granulated sugar: Sweetens the batter to balance the fruity tartness.
- 4 large eggs: Essential for structure and richness.
- 1 (12-ounce) tub of Cool Whip: Creates a light, fluffy frosting base that pairs perfectly with the fruit.
- 1 small package instant vanilla pudding mix: Gives the frosting a creamy texture and subtle vanilla depth.
- 1 (16-ounce) can crushed pineapple, drained (reserve juice): Adds tropical sweetness and moisture to the frosting — the juice helps achieve the perfect consistency.
How to Make Mandarin Orange Pineapple Cake Recipe
Step 1: Preparing the Cake Batter
Begin by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then line the bottoms with wax paper to ensure easy removal later. In a large mixing bowl, combine your butter cake mix, Wesson oil, mandarin oranges with their juice, granulated sugar, and eggs. Using a mixer on medium speed, blend everything for about two minutes until the batter is beautifully smooth and well combined. This simple step ensures your cake layers will be tender, moist, and infused with the fresh citrus flavor we love.
Step 2: Baking the Cake
Divide the batter evenly between the three prepared pans, smoothing the tops for even baking. Pop them into the oven and bake for about 20 minutes. You’ll know they’re ready when the center springs back at a gentle touch, signaling a perfectly cooked cake. Afterward, let the cakes cool in the pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely. Patience here pays off since frosting warm layers can cause melting and sliding.
Step 3: Crafting the Frosting
While your layers are cooling, focus on the wonderfully creamy frosting. Drain the crushed pineapple thoroughly but keep that precious juice aside. In a medium bowl, stir together the pineapple and instant vanilla pudding mix, then gently fold in the Cool Whip until you have a joyful, smooth mixture. If you find the frosting too thick, a splash of the reserved pineapple juice will help you achieve a luscious spreadable consistency that clings perfectly to each cake layer.
Step 4: Assembling Your Mandarin Orange Pineapple Cake Recipe
Once your cake layers are completely cool, it’s time to bring everything together. Place one layer on your serving plate and spread a generous layer of the pineapple-mandarin frosting on top. Repeat with the second layer, then crown your cake with the final layer, topping it with the remaining frosting. The creamy, fruity frosting between each layer creates a delicious contrast with the tender, buttery cake, making every bite a little celebration.
How to Serve Mandarin Orange Pineapple Cake Recipe
Garnishes
Enhance the tropical vibe of your cake with simple garnishes that add visual appeal and a flavor boost. Consider fresh mandarin segments or pineapple chunks artistically placed on top. A sprinkle of toasted coconut flakes can add a delightful crunch and subtle nuttiness, making your cake irresistible and inviting for guests.
Side Dishes
This cake shines best when it’s the star of the show, but pairing it with a light side can complement the flavors beautifully. A crisp green salad with citrus vinaigrette or a subtle vanilla bean ice cream serves as refreshing companions that balance the cake’s sweetness and keep the dessert experience vibrant.
Creative Ways to Present
Don’t hesitate to get creative with your presentation! Try serving the cake in individual dessert cups layered with extra fruit for a deconstructed look. Alternatively, a naked cake style—barely frosted to let the layers peek through—gives a rustic, elegant touch that’s perfect for casual celebrations or simply making your everyday dessert feel special.
Make Ahead and Storage
Storing Leftovers
Thanks to its creamy frosting and moist layers, this Mandarin Orange Pineapple Cake Recipe keeps well in the refrigerator. Simply cover it tightly with plastic wrap or place it in an airtight container, and it will stay fresh and delectable for up to 3 days. The flavors actually deepen overnight, making leftovers a real treat.
Freezing
If you want to prepare this cake in advance or save leftovers for later, freezing is a fantastic option. Wrap the frosted cake carefully in plastic wrap and then in aluminum foil to prevent freezer burn. When stored properly, it can last up to 2 months in the freezer. Thaw it overnight in the fridge before serving, and the texture will remain wonderfully moist.
Reheating
This cake is best served chilled or at room temperature, so reheating isn’t necessary. However, if you prefer it slightly warmer, let it sit out for 30 minutes before serving. Warming it too much can cause the frosting to lose its delightful creamy texture, so avoid microwaving or heating directly.
FAQs
Can I use fresh mandarin oranges instead of canned?
Absolutely! Fresh mandarin oranges will add a lovely natural sweetness and texture. Just be sure to include some of the juice to keep the batter moist, similar to what the canned juice provides.
What if I don’t have instant vanilla pudding mix?
You can substitute vanilla pudding mix with homemade pudding or a simple mixture of cornstarch, sugar, milk, and vanilla extract cooked until thickened. The pudding mix adds texture and flavor to the frosting, so some form of thickening agent is key.
Can I use fresh pineapple instead of canned crushed pineapple?
Yes, fresh crushed pineapple works wonderfully and gives the frosting a fresh, vibrant flavor. Just be sure to drain it well to avoid thinning the frosting too much.
How do I make sure my cake layers bake evenly?
Distributing the batter evenly among the pans and avoiding opening the oven door frequently are great ways to ensure even baking. Also, rotating the pans halfway through baking can help if your oven has hot spots.
Is this cake suitable for special occasions?
Definitely! The Mandarin Orange Pineapple Cake Recipe’s bright flavors and beautiful presentation make it perfect for birthdays, holidays, or anytime you want to impress with a fresh, homemade dessert.
Final Thoughts
This Mandarin Orange Pineapple Cake Recipe is one of those joyful finds that effortlessly brings sunshine to your kitchen and smiles to the table. Whether you’re baking for a special event or simply treating yourself, its tropical flavors and creamy frosting will quickly make it a favorite. Give it a try—you might just find yourself sharing it with friends and family over and over again!
Print
Mandarin Orange Pineapple Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Mandarin Orange Pineapple Cake is a moist and fruity layered dessert featuring a buttery cake infused with mandarin oranges and pineapple, topped with a creamy Cool Whip and vanilla pudding frosting. Perfect for a refreshing treat that’s easy to prepare and beautifully flavorful.
Ingredients
Cake
- 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
- 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 your oven to 350°F (175°C). Grease, flour, and line three round cake pans with wax paper to prevent sticking and ensure easy cake removal.
- Mix the Batter: In a large bowl, combine the cake mix, Wesson oil, mandarin oranges with their juice, granulated sugar, and eggs. Use a mixer on medium speed for about 2 minutes until the batter is smooth and well blended.
- Bake the Cake: Evenly divide the batter among the prepared cake pans. Bake at 350°F for 20 minutes, or until the center springs back when gently pressed, indicating the cake is fully baked.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes, then carefully remove them and place on a wire cooling rack to cool completely before frosting.
- Prepare the Frosting: Drain the juice from the crushed pineapple and reserve it. In a medium bowl, mix the crushed pineapple with the instant vanilla pudding mix. Gently fold in the Cool Whip until the mixture is smooth and creamy. If the frosting is too thick, add some reserved pineapple juice to reach your desired consistency.
- Assemble the Cake: Once the cakes are fully cooled, frost them with the prepared pineapple and Cool Whip icing. Spread evenly to cover all layers thoroughly.
- Chill and Serve: Store the assembled cake in the refrigerator. The flavors develop best overnight, so it’s recommended to enjoy the cake the next day.
Notes
- If you do not have wax paper, parchment paper or greasing and flouring alone can suffice but may increase the risk of sticking.
- Make sure to drain the pineapple well to avoid a runny frosting.
- For a subtler pineapple flavor, use less reserved pineapple juice when thinning the frosting.
- This cake is best served chilled and tastes even better after resting overnight.
- Use fresh mandarin oranges if you prefer, but canned with juice works best to maintain moisture in the batter.
