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
Scale
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.
