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.
Ingredients
Units
Scale
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)
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.
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.
