MANDARIN ORANGE CAKE WITH PINEAPPLE FROSTING

Mandarin Orange Cake with Pineapple Frosting is so light and refreshing and is the perfect cake for summer (or any other time too)! The recipe begins with a cake mix and then only requires 6 more ingredients for the cake and the frosting combined!

Mandarin Orange Cake with Pineapple Frosting - a light, refreshing cake that begins with a cake mix and only requires a few basic ingredients to make. Use canned oranges in the cake and canned pineapple in the frosting for a yummy, fruity dessert! Mandarin Orange Cake is so easy to make and the “frosting” is much lighter than traditional frosting which I love! I also love that this cake starts with a boxed cake mix and only requires a handful of simple ingredients – there are only three ingredients in the frosting!

This cake has been one of my absolute favorite desserts for years and I’m not even a huge fan of cake, so that’s saying something!  There is just something about a light, fruity flavor in cake that makes it the perfect dessert. With the combination of the refreshing and light flavors of this Mandarin Orange Cake and the frosting – I promise this cake will be a big hit at your next party!

Mandarin Orange Cake

Cake:

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  • 1 yellow cake mix
  • 1/2 cup oil*
  • 4 eggs
  • 11 oz can mandarin oranges (with the juice)

Frosting:

  • 8 oz Cool Whip
  • 1 sm. can crushed pineapple (8 oz)
  • 1 sm. pkg vanilla instant pudding
  1. To make the cake: Mix all ingredients together and bake at 350 for 35 minutes. (If using a 9×13 pan.)
  2. If you make the cake in a bundt pan (rather than a 9X13), the cook time will be closer to 45 minutes.
  3. Once the cake is cooled, mix the pineapple and pudding together.  Let set for a few minutes until slightly thickened and then fold in the Cool Whip.
  4. Spread on cake and keep refrigerated until ready to serve.  Enjoy!

*UPDATE: The last couple of times I have made this cake, I have used coconut oil and it’s perfect for this cake. You really can’t taste much of the coconut flavor – I was kind of hoping that the flavor would be a little stronger because it would pair so well with the oranges and pineapple! But the consistency is still the same and I like to feel like it makes the cake just a little bit healthier too! 

Notes: If you are using a bundt pan, make sure that you spray the pan VERY well. It’s so disappointing to make the perfect cake and then have it get stuck in the pan and fall out in chunks! If it still doesn’t come out easily, you can use a knife to go around the edges (carefully!) to loosen the cake and help it come out in one gorgeous piece. Good luck!

Also, this cake needs to stay refrigerated. I think that’s part of why this is my favorite summer cake – it’s served cold! 

If you enjoyed our Mandarin Orange Cake recipe, you might want to try the following recipes too!

Step by step instructions on how to make Mandarin Orange Cake with Pineapple Frosting

Mandarin Orange Cake with Pineapple Frosting is my favorite cake recipe of all time! Start with a cake mix and add only 3 basic ingredients for a delicious orange cake with pieces of mandarin oranges. The frosting is made with three ingredients - one is crushed pineapple!
5 from 3 votes
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MANDARIN ORANGE CAKE WITH PINEAPPLE FROSTING

Mandarin Orange Cake with Pineapple Frosting is so light and refreshing and is the perfect cake for summer (or any other time too)!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 servings
Author Butter With a Side of Bread

Ingredients

  • Cake:
  • 1 yellow cake mix
  • 1/2 cup oil
  • 4 eggs
  • 11 oz can mandarin oranges with the juice
  • Frosting:
  • 8 oz Cool Whip
  • 1 sm. can crushed pineapple 8 oz
  • 1 sm. pkg vanilla instant pudding

Instructions

  1. For cake: Mix all ingredients together and bake at 350 for 35 minutes. If you make the cake in a bundt pan (rather than a 9X13), the cook time will be closer to 45 minutes.
  2. Once the cake is cooled, mix the pineapple and pudding together. Let set for a few minutes until slightly thickened and then fold in the Cool Whip. Spread on cake and keep refrigerated until ready to serve. Enjoy!

Recipe Notes

*UPDATE: The last couple of times I have made this cake, I have used coconut oil and it's perfect for this cake. You really can't taste much of the coconut flavor - I was kind of hoping that the flavor would be a little stronger because it would pair so well with the oranges and pineapple! But the consistency is still the same and I like to feel like it makes the cake just a little bit healthier too! 

Notes: If you are using a bundt pan, make sure that you spray the pan VERY well. It's so disappointing to make the perfect cake and then have it get stuck in the pan and fall out in chunks! If it still doesn't come out easily, you can use a knife to go around the edges (carefully!) to loosen the cake and help it come out in one gorgeous piece. Good luck!

Also, this cake needs to stay refrigerated. I think that's part of why this is my favorite summer cake - it's served cold! 

 

Mandarin Orange Cake with Pineapple Frosting is so light and refreshing and is the perfect cake for summer (or any other time too)! Mandarin Orange Cake with Pineapple Frosting is so light and refreshing and is the perfect cake for summer (or any other time too)! Mandarin Orange Cake with Pineapple Frosting is so light and refreshing and is the perfect cake for summer (or any other time too)!

34 COMMENTS

  1. To make the cake even more tropical use coconut cream instant pudding in the same manner as the recommended vanilla. Top cake with toasted coconut.

  2. This cake reminds me of the “Pig Picklin'” cake recipe my mother gave me years ago! It was definitely a cake we all pigged out on! The longer it sits in the refrigerator, the better it is!
    Thanks for sharing,
    Jeanette

    • I have made this as a layer cake before and it’s just as yummy! Just bake the cake batter in two round pans (or square) and then put part of the frosting in the middle. I’ve even sliced both of the layers in half before so that there are 4 layers of cake! You may want to double the frosting though so you have enough to put between each layer and still have enough to cover the entire cake – you can’t have too much of this frosting!

    • Nope, you don’t have to strain the pineapple. The juice adds just the right amount of liquid to make the perfect consistency of the frosting!

  3. This cake sounds so delicious and refreshing! A perfect summer cake. I love that it’s easy to make too. I can’t wait to try it!

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