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
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
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.
