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.
Servings: 16 slices
Calories: 139kcal
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
- Prep. 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 be thick).
- Garnish and chill. Top with canned mandarin orange slices. Cover and chill at least 30 minutes before serving.
Notes
You might also know this as a Pig-Pickin' cake because it's served at Southern barbecues. Same thing!
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