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–+ servings

Mandarin Orange Cake with Pineapple Frosting

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A delightful and moist cake infused with zesty mandarin oranges, topped with a creamy pineapple frosting. Perfect for any celebration!
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 15 ounces yellow cake mix A convenient base that provides the perfect texture.
  • 14 ounces canned mandarin oranges, drained Adds a sweet, citrusy burst to the cake.
  • 1/2 cup reserved mandarin orange juice Enhances the flavor and moisture of the cake.
  • 4 large eggs Binds the ingredients together and adds richness.
  • 1/4 cup vegetable oil Keeps the cake moist and tender.
For the Frosting
  • 15 ounces canned crushed pineapple, drained Provides a refreshing and tropical flavor to the frosting.
  • 3.5 ounces instant vanilla pudding mix Helps thicken the frosting and adds creaminess.
  • 16 ounces whipped topping, thawed Creates a light and fluffy texture in the frosting.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and thoroughly grease your cake pans to ensure easy removal.
  2. In a large mixing bowl, combine the yellow cake mix, mandarin oranges, reserved mandarin orange juice, eggs, and vegetable oil. Mix until all ingredients are well blended.
  3. Divide the batter evenly between the prepared pans, smoothing the tops for even baking.
Baking
  1. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting
  1. For the frosting, mix the drained crushed pineapple with the instant vanilla pudding until well combined.
  2. Gently fold in the thawed whipped topping until the mixture is creamy and well incorporated.
Assembly
  1. To assemble, spread a layer of frosting on top of one cake layer, place the second layer on top, and decorate as desired.

Nutrition

Serving: 1gCalories: 350kcal

Notes

For a more intense orange flavor, consider adding a tablespoon of orange zest to the cake batter. Store leftover cake in an airtight container in the refrigerator for up to 4 days. This cake can also be frozen; wrap it tightly in plastic wrap and then in aluminum foil for up to 2 months. Thaw in the refrigerator before serving. For a fun twist, try mixing in chopped nuts or shredded coconut into the batter or frosting for added texture.

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