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Mandarin Orange and Pineapple Cake Recipe

An easy to make cake with sweet tropical fruits mixed right in. A cool and creamy crowdpleaser perfect for potlucks.


Pineapple and orange are the perfect combination in this cool and creamy cake recipe. This cake is perfect for summer gatherings or any time you need a light and refreshing dessert.

square slice of cake with thick white frosting and orange on top

❤️ Why you’ll love this recipe

  • It’s delicious! The cake is moist and flavorful, and the frosting is light and fluffy.
  • Enough to serve a crowd, this cake is perfect for potlucks
  • It’s so easy! Just a few simple ingredients and zero skill required.
ingredients on counter

This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.

You’ll need the following for this easy dessert:

  • yellow cake mix plus what’s needed to make it
  • canned mandarin oranges 
  • whipped topping such as Cool Whip
  • canned crushed pineapple
  • vanilla pudding mix
  • 9 x 13 baking dish
  • Large mixing bowl

🍴Instructions

Step One: Make the Cake

mixing bowl of cake batter

Preheat the oven to 350°F. Coat a 9 x 13-inch cake pan with nonstick spray.

Prepare the cake batter according to the instructions on the package. Toss in the drained mandarin oranges and mix thoroughly with a spatula. The oranges will break up; this is normal. Pour the cake batter into the prepared pan.

Bake for 25 to 35 minutes, checking at 25 minutes. Allow it to cool completely in the pan.

Step Two: Make the topping

bowl of whipped topping and crushed pineapple

Make the topping. When the cake is cool, combine whipped topping and dry vanilla pudding in a large mixing bowl. Carefully incorporate the pineapple and juice into the mixture. Gently spread the topping over the cake (There’s a lot! You want a thick layer.).

Step three: Chill and serve

9 x 13 glass dish with orange cake

Add whole mandarin orange slices on top for added beauty.

Chill for 30-60 minutes before serving

🥫 Storage instructions

Keep any leftovers tightly covered in the refrigerator. The cake will stay good for about 2 days. After that it will be too soggy.

This recipe does not freeze well.

🔍 FAQs

How long do I have to let the cake cool before frosting it?

Just until it’s room temperature, about 30 minutes.This will help ensure that the frosting doesn’t melt and run off the cake.

Can I use fresh pineapple instead of canned?

Um, no. It has too much texture and won’t be right.

Can I try a different flavor of pudding mix?

Yes! I’ve done lemon before and it was yummy.

👩🏻‍🍳 Expert tips

  • Don’t overbake the cake! Check it at 25 minutes. You should have a few crumbs on the cake tester
  • For extra flavor, try adding a teaspoon or two of orange extract to the frosting.

📘 Related Recipes

🍽 Serve it with

For a hot-weather party, try these recipes:

slice of cake on silver plate

📖 Here’s the recipe

mandarin cake with pineapple frosting
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Mandarin Orange and Pineapple Cake Recipe

Print Recipe
An easy to make cake with sweet tropical fruits mixed right in. A cool and creamy crowdpleaser perfect for potlucks.
Prep Time:30 mins
Cook Time:30 mins
cooling:2 hrs
Click here to grab a free seasonal e-cookbook!

Equipment

  • 9 x 13 baking dish
  • Large mixing bowl

Ingredients

For the cake

  • ingredients on box to make cake usually eggs and vegetable oil
  • 1 box yellow cake mix
  • 15 ounce can mandarin oranges drained

For frosting

  • 16 ounce container whipped topping
  • 15 ounce can crushed pineapple and juice
  • 15 ounce can mandarin oranges drained, to lay on top
  • 3.4 ounce package vanilla pudding mix

Instructions

  • Preheat oven to 350 degrees. Coat a 9 x 13-inch cake pan with nonstick spray.
  • Make the batter. Prepare the cake batter according the mix directions. Add in the drained mandarin oranges and mix well with a spatula. The oranges will break up a bit; this is fine.
  • Bake. Pour the cake batter into the prepared pan and bake 25 to 35 minutes. Cool completely, in the pan, for at least 30 minutes.
  • Make the topping. When the cake is cool, blend whipped topping and dry vanilla pudding mix in a large bowl. Carefully fold in pineapple and juice. Spread the topping gently over the cake (it will thick). Top with canned mandarin orange slices.
  • Chill. Cover and chill at least 30 minutes before serving.

Nutrition

Calories: 139kcal | Carbohydrates: 32g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 238mg | Potassium: 87mg | Fiber: 1g | Sugar: 18g | Vitamin A: 697IU | Vitamin C: 18mg | Calcium: 75mg | Iron: 1mg
Course: Dessert
Cuisine: American, Southern
Keyword: pineapple orange cake, sunshine cake
Servings: 16 slices
Calories: 139kcal
Author: Katie Shaw
Did you make this recipe?Tag me @heartscontentfarmhouse so I can see!

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