Mandarin Orange Pineapple Cake Recipe
If you’re searching for a cake that radiates sunshine and joy, look no further than this Mandarin Orange Pineapple Cake. This crowd-pleasing dessert combines bright mandarin oranges and juicy pineapple with a wonderfully tender cake base and a cloud-like tropical topping. It’s impossibly simple to make, always a hit at gatherings, and sure to evoke nostalgic, happy memories with every forkful. Whether you call it a “sunshine cake” or a summer classic, this cooling treat is the perfect way to celebrate any occasion—or just bring a little brightness to your week.
Ingredients You’ll Need
Gathering ingredients for Mandarin Orange Pineapple Cake couldn’t be easier: each one plays a vital role in creating the cake’s irresistible flavor, moist texture, or gorgeous golden hue. Simple pantry staples join with a few key add-ins to make this dessert genuinely unforgettable.
- Yellow cake mix (15.25 oz): The quick shortcut to a fluffy, consistent cake every time, providing the ideal base for all that luscious fruit.
- Large eggs: Four eggs help bind everything together while making the cake extra rich and tender.
- Vegetable oil: This keeps the crumb nice and moist, ensuring the cake stays soft for days.
- Mandarin oranges (1 can, 11 oz, undrained): Their sweet, tart juice and tender pieces add brightness; don’t drain—the juice is part of the magic!
- Crushed pineapple (1 can, 20 oz, undrained): Pineapple brings undeniable juiciness and that tropical wow factor; use juice and all for an ultra-moist topping.
- Instant vanilla pudding mix (3.4 oz box): This thickens the topping and gives it those rich, creamy undertones we all crave.
- Frozen whipped topping (8 oz, thawed): For ultimate breeziness, this folds into the pineapple for a decadent, airy finish—plus it’s so simple!
How to Make Mandarin Orange Pineapple Cake
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish, making sure to cover the corners—this helps the cake release easily and keeps those lovely edges tender.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the yellow cake mix, the eggs, the vegetable oil, and the entire can of mandarin oranges—juice included! Beat on medium speed for two to three minutes. You’re aiming for a well-blended batter, with the oranges broken up into refreshing, bite-sized bits that will dot your cake with little bursts of citrus.
Step 3: Bake the Cake
Pour your batter into the prepared baking dish, smoothing it out with a spatula. Pop it into the oven and bake for 30 to 35 minutes. The cake is ready when a toothpick inserted into the center comes out clean—the top should look golden and feel springy to the touch. Let it cool completely before adding the topping, or the creamy layer will melt away!
Step 4: Make the Pineapple Topping
In a medium bowl, mix together the entire can of crushed pineapple (juice and all) with the dry instant vanilla pudding mix. Stir for a minute or so until the mixture thickens beautifully. Gently fold in the thawed whipped topping until everything is airy, creamy, and flecked with pineapple.
Step 5: Top and Chill
Once the cake is cool, spread the pineapple topping evenly over the entire surface—don’t be shy, you want every piece coated in that dreamy, fluffy goodness. For the very best flavor and texture, refrigerate the Mandarin Orange Pineapple Cake for at least one hour. Chilling melds the flavors and locks in that signature refreshing, tropical finish.
How to Serve Mandarin Orange Pineapple Cake
Garnishes
Give your Mandarin Orange Pineapple Cake a little extra flair by topping it with fresh mandarin orange segments, a sprinkle of toasted coconut, or a dusting of crushed vanilla wafers. These finishing touches not only look inviting but add more texture and flavor to every layer.
Side Dishes
This cake pairs perfectly with a side of fresh berries, a scoop of vanilla ice cream, or a chilled fruit salad. Each side accentuates the summery, juicy flavors of the cake, making for a dessert plate that’s both colorful and refreshing.
Creative Ways to Present
Get playful with your presentation! Try serving Mandarin Orange Pineapple Cake in individual mason jars or parfait glasses for picnics or parties. Or, cut the cake into cubes and layer it with the topping to create a gorgeous, tropical trifle. For a festive brunch, slice into small squares and serve on a tiered cake stand alongside tea and coffee.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the pan tightly with plastic wrap or transfer slices to an airtight container. Stored in the refrigerator, Mandarin Orange Pineapple Cake will stay moist, creamy, and delightful for up to four days—though it rarely lasts that long!
Freezing
You can absolutely freeze this cake for longer storage. Cut into individual pieces, wrap each one snugly in plastic wrap, then foil, and pop them into a freezer-safe container. They’ll keep beautifully for up to two months. Thaw overnight in the fridge when you’re ready for another bite of sunshine.
Reheating
Mandarin Orange Pineapple Cake is meant to be enjoyed chilled, not warm, so reheating isn’t typically necessary. If frozen, just allow the cake to thaw in the refrigerator until the topping is soft, creamy, and ready to serve. It’s at its best straight from the fridge!
FAQs
Can I use a different cake mix flavor for Mandarin Orange Pineapple Cake?
Absolutely! While yellow cake mix is classic, white or even pineapple-flavored cake mix work as fun alternatives, just keep in mind the color and subtle flavor changes. The fruity flavor combinations are almost endless.
Is it possible to make Mandarin Orange Pineapple Cake dairy free?
Yes, you can substitute non-dairy whipped topping and check that your pudding mix is milk-free. This simple swap lets everyone enjoy this sunny dessert without compromise.
What can I do if my topping is too runny?
If your topping didn’t thicken as expected, try chilling it for a bit before spreading it on the cake, or mix in an extra tablespoon of instant pudding powder. Make sure you used the whole amount of dry pudding mix for best results.
Can I make Mandarin Orange Pineapple Cake a day in advance?
Definitely! In fact, letting the cake chill longer enhances the flavor even more. Prepare and assemble it a day ahead, cover it, and let it rest in the fridge. You’ll have a ready-to-serve treat on party day.
Do I need to drain the fruit for this cake?
No need! The juice from both the mandarin oranges and crushed pineapple is essential; it keeps the cake and topping supremely moist and flavorful. Just open, pour, and mix—so easy!
Final Thoughts
This Mandarin Orange Pineapple Cake is pure happiness baked into a pan. It’s ridiculously easy, supremely satisfying, and guaranteed to brighten anyone’s day. Give it a try and let this refreshing, fruity cake steal the show at your next gathering—or treat yourself to a slice of sunshine anytime you crave it!
Print
Mandarin Orange Pineapple Cake Recipe
- Total Time: 45 minutes (plus chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Mandarin Orange Pineapple Cake is a delightful tropical dessert that’s bursting with fruity flavors. A moist yellow cake is infused with mandarin oranges and topped with a luscious pineapple and vanilla pudding mixture, finished with a cloud of whipped topping.
Ingredients
Cake:
- 1 box yellow cake mix (15.25 oz)
- 4 large eggs
- 1/2 cup vegetable oil
- 1 (11 oz) can mandarin oranges, undrained
Topping:
- 1 (20 oz) can crushed pineapple, undrained
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 (8 oz) container frozen whipped topping, thawed
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix Cake: Combine cake mix, eggs, oil, and mandarin oranges in a bowl. Beat until well blended.
- Bake: Pour batter into prepared dish and bake for 30–35 minutes.
- Prepare Topping: Mix crushed pineapple and pudding until thickened. Fold in whipped topping.
- Assemble: Spread pineapple topping over cooled cake.
- Chill: Refrigerate for at least 1 hour before serving.
Notes
- For a lighter version, use light whipped topping and drain some juice from the pineapple.
- This cake is best served chilled and can be made a day ahead.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 27g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
