If you’re looking for a dessert that feels like a sunny celebration in every bite, this Mandarin Orange Pineapple Cake Recipe is a must-try. Imagine layers of moist, buttery cake infused with the bright tang of mandarin oranges and pineapple, topped with a luscious, creamy frosting that melts in your mouth. It’s a delightful combination of flavors and textures that’s both refreshing and indulgent, perfect for any occasion where you want to impress friends or simply treat yourself. Trust me, once you try this, it might just become your new favorite go-to cake!
Ingredients You’ll Need
Getting the flavors just right in this cake comes down to simple but essential ingredients, each bringing their own magic to the final result. From the richness of butter cake mix to the natural sweetness and zest of mandarin oranges and pineapple, every component plays a crucial role in delivering that irresistible taste and texture.
- Duncan Hines Butter Cake mix: Provides a moist, tender base with a buttery flavor essential for this cake’s texture.
- Wesson oil: Adds the right amount of moisture without overpowering the cake’s natural fruit flavors.
- Mandarin oranges (11-ounce can, with juice): Infuses the cake batter with a bright, citrusy sweetness that’s hard to resist.
- Granulated sugar (1/2 cup): Enhances the cake’s sweetness, balancing the tangy fruit perfectly.
- Large eggs (4): Help bind the ingredients and add richness to the cake batter.
- Cool Whip (12-ounce tub): Creates a fluffy, light frosting with a creamy texture that complements the fruit flavors.
- Instant vanilla pudding mix (small package): Adds body and a hint of creamy vanilla to the frosting.
- Crushed pineapple (16-ounce can, drained, reserve juice): Brings in extra tropical sweetness and texture that pairs perfectly with mandarin oranges.
How to Make Mandarin Orange Pineapple Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C). This ensures your oven is at the perfect baking temperature when you’re ready to pop the cake in. Grease and flour three round cake pans, then line them with wax paper to make cake removal a breeze once baked. In a large bowl, combine the butter cake mix, Wesson oil, mandarin oranges (including their juice), granulated sugar, and eggs. Mixing these at medium speed for about two minutes will give you a smooth, luscious batter that’s ready for the oven.
Step 2: Bake the Cake Layers
Divide your batter evenly among the three prepared cake pans. This even distribution is key for a balanced, stacked cake. Bake in the preheated oven for about 20 minutes, or until the centers spring back when lightly touched. Patience here pays off as the perfect bake means those fluffy, soft layers we’re aiming for. After baking, cool the cakes in the pans for 10 minutes before transferring them to a cooling rack to cool completely—this step makes frosting a mess-free delight.
Step 3: Make the Frosting
Drain the crushed pineapple, making sure to reserve the juice. In a medium bowl, mix the pineapple with the instant vanilla pudding mix. This combo adds a creamy, mildly sweet base to your frosting. Next, fold in the Cool Whip gently until the mixture is smooth and fluffy. If your frosting feels a bit thick, simply stir in some of that reserved pineapple juice to reach the perfect spreadable consistency. This frosting promises a delightful contrast to the cake’s tender crumb.
Step 4: Assemble Your Cake
Once the cake layers have cooled completely (no surprises from melting frosting!), it’s time to bring everything together. Spread a generous layer of frosting between each cake tier, then cover the top and sides with the remaining frosting. The creamy tropical frosting pairs beautifully with the bright citrus cake, making every bite a flavor-packed experience. For best results, chill the assembled cake before serving—it lets the flavors meld beautifully.
How to Serve Mandarin Orange Pineapple Cake Recipe
Garnishes
To add an extra wow factor, consider garnishing your cake with a few whole mandarin orange segments or a sprinkle of toasted coconut flakes. These simple touches enhance the cake’s tropical charm and add hints of texture and freshness that your guests will notice and love.
Side Dishes
While this cake is fantastic on its own, pairing it with a light, fruity salad or a scoop of vanilla ice cream can turn your dessert into a full-blown tropical dessert experience. These sides complement the citrus notes without overpowering the delicate flavors of your Mandarin Orange Pineapple Cake Recipe.
Creative Ways to Present
For a festive touch, serve slices on bright, colorful plates or with a drizzle of passion fruit coulis. You could also turn individual portions into parfait-style desserts by layering cake crumbs, frosting, and fruit in clear glasses. It’s a playful way to please both eyes and palate, perfect for parties or family gatherings.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in the refrigerator, thanks to its creamy frosting and fresh fruit ingredients. Store leftovers covered tightly with plastic wrap or in an airtight container to maintain moisture and prevent the cake from drying out. It’s best enjoyed within 3 to 4 days for optimum freshness.
Freezing
If you want to prepare this cake in advance, you can freeze the un-iced cake layers wrapped tightly in plastic wrap and then in foil. When ready to serve, thaw them overnight in the refrigerator before assembling and frosting. While the fully assembled cake with frosting is not ideal for freezing, doing so with the layers alone preserves texture and flavor beautifully.
Reheating
Since this is a fruity, creamy cake, reheating isn’t recommended. Instead, serve chilled or at room temperature to enjoy the soft textures and fresh flavors at their best. If you want to soften the cake slightly, letting it sit out for 20-30 minutes before serving works wonders.
FAQs
Can I use fresh mandarin oranges instead of canned?
Fresh mandarin oranges can be used, but canned ones with their juice help keep the batter moist and create that signature flavor. If using fresh, be sure to add a bit of extra juice or liquid to maintain moisture.
Is it possible to make this cake gluten-free?
To make a gluten-free version, you can substitute the cake mix with a gluten-free butter cake mix. Just be sure to check that all other ingredients, including the pudding mix, are gluten-free as well.
How long will the frosting keep in the fridge?
The Cool Whip and pudding frosting can last up to 3-4 days when stored in an airtight container in the fridge. Beyond that, the texture may start to separate or lose its fluffiness.
Can I make this cake vegan?
This recipe uses eggs, dairy-based Cool Whip, and pudding mix, so it’s not vegan as is. However, you might experiment with vegan cake mixes and whipped toppings, but the flavor and texture will be different.
What’s the best way to store leftover cake slices?
Store leftover slices in a sealed container in the refrigerator to keep the frosting intact and the cake moist. Make sure they are covered well to prevent drying out or absorbing fridge odors.
Final Thoughts
I truly hope you give this Mandarin Orange Pineapple Cake Recipe a try. It’s such a wonderful slice of sunshine with every bite—perfectly balanced between sweet and tangy, light and indulgent. Whether you’re serving it at a special occasion or just need a cheerful treat to brighten your day, this cake has a way of making moments feel extra special. Happy baking, and enjoy every delicious bite!
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
Description
This Mandarin Orange Pineapple Cake is a light, fruity, and moist dessert that’s perfect for any occasion. Made with a butter cake mix, mandarin oranges, and crushed pineapple, it’s topped with a creamy pineapple-flavored Cool Whip frosting. Easy to prepare and bursting with citrusy sweetness, this cake is a refreshing treat for family and friends.
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 (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 the oven to 350°F (175°C). Grease and flour three round cake pans, then line the bottoms with wax paper to ensure easy removal of the cakes after baking.
- Mix the Batter: In a large mixing bowl, combine the butter cake mix, Wesson oil, mandarin oranges along with their juice, granulated sugar, and eggs. Using an electric mixer, beat at medium speed for about 2 minutes until the batter is smooth and well incorporated.
- Bake the Cakes: Evenly distribute the batter into the prepared cake pans. Place them in the preheated oven and bake for 20 minutes or until the centers spring back lightly when touched, indicating they are done.
- Cool the Cakes: Remove the pans from the oven and allow the cakes to cool in the pans for 10 minutes. Then, carefully remove the cakes from the pans, peeling off the wax paper, and transfer them to a wire rack to cool completely before frosting.
- Prepare the Frosting: Drain the juice from the crushed pineapple, reserving the juice for adjusting consistency later. In a medium bowl, mix the crushed pineapple with the instant vanilla pudding mix until combined. Gently fold in the Cool Whip until the mixture is smooth and creamy.
- Adjust Frosting Consistency: If the frosting seems too thick, stir in small amounts of the reserved pineapple juice until it reaches a spreadable consistency suitable for frosting the cake.
- Assemble the Cake: Once the cakes are completely cooled, spread a layer of the prepared pineapple Cool Whip frosting between each cake layer and over the top and sides of the assembled cake.
- Chill and Serve: Refrigerate the assembled cake to allow the flavors to meld. This cake is best enjoyed the next day when thoroughly chilled.
Notes
- Make sure to cool the cakes completely before frosting to prevent the Cool Whip topping from melting.
- The use of reserved pineapple juice can help tailor the frosting consistency to your preference.
- This cake is best stored in the refrigerator and consumed within 2-3 days for freshness.
- You can use other brands of butter cake mix if Duncan Hines is not available.
- For an added crunch, consider sprinkling chopped nuts between the layers before frosting.
