Mandarin Orange Pineapple Cake

A tropical twist on a classic dessert, this Mandarin Orange Pineapple Cake is moist, flavorful, and perfect for any occasion. Combining the sweetness of mandarin oranges and crushed pineapple with a luscious whipped topping, it’s sure to impress your family and friends.

Why You’ll Love This Recipe

• Bursting with tropical flavors from mandarin oranges and pineapple.
• Incredibly moist and tender texture.
• Quick and easy to prepare, making it ideal for last-minute gatherings.
• The frosting is light and creamy, adding the perfect finishing touch.
• Perfect for celebrations, potlucks, or just a simple family dessert.

Ingredients

• 1 box Duncan Hines Butter Cake mix
• 1/2 cup Wesson oil
• 1 11-ounce can mandarin oranges (with juice)
• 1/2 cup sugar
• 4 eggs

Icing

• 1 12-ounce tub of Cool Whip
• 1 small instant vanilla pudding mix
• 1 16-ounce can crushed pineapple

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the cake mix, oil, mandarin oranges with juice, sugar, and eggs. Mix at medium speed for 2 minutes until well blended.
3. Divide the batter evenly among three greased, floured, and wax paper-lined cake pans.
4. Bake for about 20 minutes, or until the center of each cake layer bounces back when touched.
5. Allow the cakes to cool in the pans for 10 minutes. Carefully remove from the pans and transfer to cooling racks to cool completely.

Icing:

1. Drain the juice from the crushed pineapple and set it aside.
2. In a bowl, combine the drained pineapple with the instant vanilla pudding mix.
3. Gently fold in the Cool Whip until the frosting is smooth and fluffy.
4. Spread the frosting evenly between the cake layers and over the top and sides. Refrigerate the cake for at least an hour before serving for best results.

Servings and Timing

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 12
• Calories: 320 kcal per serving

Variations

• Coconut Addition: Add shredded coconut to the frosting for extra tropical flair.
• Lemon Twist: Substitute lemon pudding mix for vanilla for a citrusy zing.
• Sheet Cake Option: Bake the batter in a 9×13-inch pan for a single-layer cake.
• Layered Elegance: Decorate the cake with fresh mandarin slices or pineapple chunks for a stunning presentation.
• Gluten-Free Option: Use a gluten-free cake mix to accommodate dietary needs.

Storage/Reheating

• Refrigerator: Store the cake in an airtight container in the refrigerator for up to 5 days. The flavors improve as it sits!
• Freezer: Freeze the frosted cake for up to 2 months. Thaw in the refrigerator overnight before serving.
• Reheating: This cake is best served chilled, so reheating is unnecessary.

FAQs

1. Can I use fresh mandarin oranges instead of canned?

Yes, but ensure you include enough juice for the batter’s consistency.

2. What’s the best way to line the cake pans?

Use greased wax paper to prevent sticking and ensure easy removal.

3. Can I substitute whipped cream for Cool Whip?

You can use stabilized whipped cream, but the texture may vary.

4. How do I prevent the cake from drying out?

Avoid overbaking and ensure it’s stored properly in the refrigerator.

5. Can I use a different cake mix flavor?

Yes, yellow or white cake mix works well for this recipe.

6. Can I make the frosting ahead of time?

Yes, prepare the frosting a day in advance and store it in the refrigerator.

7. Can I skip the pudding mix in the frosting?

The pudding mix thickens the frosting, so it’s not recommended to skip it.

8. How do I know when the cakes are done baking?

Gently press the center of the cake—if it bounces back, it’s ready.

9. Can I add nuts to this recipe?

Chopped pecans or walnuts can be added to the batter or used as a topping.

10. Does this cake taste better the next day?

Yes, the flavors meld beautifully, making it even more delicious.

Conclusion

This Mandarin Orange Pineapple Cake is a delightful blend of tropical flavors and creamy textures, making it a standout dessert for any occasion. Whether you’re hosting a party, attending a potluck, or simply craving something sweet, this cake is a crowd-pleaser that’s sure to receive rave reviews. Give it a try and savor the taste of the tropics in every bite!

Mandarin Orange Pineapple Cake

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• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 servings 1x
• Category: Desserts
• Method: Baking
• Cuisine: American, Tropical
• Diet: Vegetarian

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Description

Mandarin Orange Pineapple Cake is a moist, flavorful dessert bursting with tropical goodness! Made with a butter cake base, juicy mandarin oranges, and a creamy Cool Whip and pineapple icing, this easy recipe is perfect for parties, potlucks, or family gatherings.

 

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Ingredients

Units USM Scale 1x2x3x

Cake:

• 1 box Duncan Hines Butter Cake mix
• 1/2 cup Wesson oil
• 1 (11 oz) can mandarin oranges (with juice)
• 1/2 cup sugar
• 4 eggs

Icing:

• 1 (12 oz) tub Cool Whip
• 1 small box instant vanilla pudding mix
• 1 (16 oz) can crushed pineapple (drained)

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Instructions

• Prepare the Cake Batter:
  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine the cake mix, oil, mandarin oranges with their juice, sugar, and eggs. Mix at medium speed for 2 minutes until smooth.
• Bake the Cakes:
  • Divide the batter evenly among three greased, floured, and wax paper-lined 8-inch cake pans.
  • Bake for approximately 20 minutes or until the centers spring back when lightly touched.
  • Let the cakes cool in the pans for 10 minutes before transferring them to cooling racks. Allow them to cool completely.
• Make the Icing:
  • Drain the crushed pineapple, reserving the juice for another use if desired.
  • In a mixing bowl, combine the pineapple and instant vanilla pudding mix until smooth. Fold in the Cool Whip until well blended.
• Assemble the Cake:
  • Place one cooled cake layer on a serving plate. Spread a generous amount of icing on top.
  • Repeat with the second and third layers, finishing with a smooth coating of icing over the entire cake.
• Chill and Serve:
  • Refrigerate the cake for at least 1 hour before serving. For best flavor, let it chill overnight.

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Notes

• Use wax paper to line the pans for easy removal.
• For a richer flavor, add a splash of vanilla extract to the cake batter.
• Store leftovers in the refrigerator for up to 3 days.