Mandarin Orange Cake with Pineapple Frosting
This mandarin orange cake with pineapple frosting features juicy mandarin segments nestled within a fluffy cake, creating a burst of citrus in every bite. The light and tangy pineapple frosting adds a touch of the tropics, making it a refreshing and easy-to-make dessert.
Servings: 12
Calories: 391kcal
Ingredients
Mandarin Orange Cake
- 15.25 ounce box of yellow cake mix
- 15 ounce can of mandarin orange segments
- ¾ cup vegetable oil
- 4 large eggs
Pineapple Cool Whip Frosting
- 12 ounces Cool Whip
- 20 ounce can of crushed pineapple
- 3.4 ounce box of instant vanilla pudding mix
- Extra orange segments and orange zest for decorating (optional)
Instructions
Mandarin Orange Cake
- Preheat oven to 350℉.
- Using a large bowl, mix all cake ingredients together. Yes, all of them (but remember: just the dry part of the cake mix), and give it a good stir.15.25 ounce box of yellow cake mix, 15 ounce can of mandarin orange segments, ¾ cup vegetable oil, 4 large eggs
- Spray two 9-inch round cake pans with cooking spray and line the bottom of the pans with parchment.
- Pour the cake batter evenly between the two pans and bake on the middle rack for 25 minutes or until a toothpick comes out mostly clean.
- Let the cakes cool completely.
Pineapple Cool Whip Frosting
- Using a stand mixer with whisk attachment or a handheld electric mixer, add all ingredients to a large bowl and whisk until it reaches stiff peaks. Due to the addition of pineapple juice, this may take about 3 to 4 minutes on the high setting.12 ounces Cool Whip, 20 ounce can of crushed pineapple, 3.4 ounce box of instant vanilla pudding mix
Frosting and Decorating the Cake
- Once the cakes have completely cooled, add about a half-inch layer of frosting to the top of one of the cakes, then carefully place the other cake on top of that.
- Then, spread frosting on the top and sides of the cake and decorate with extra orange segments and a light sprinkling of orange zest.Extra orange segments and orange zest for decorating (optional)
Notes
🧺 Storage: When kept covered in the fridge, this mandarin orange cake will stay delicious for several days.
❓ FAQ
- Should I drain the oranges and pineapple first? No, don't drain them. We're going to be using the oranges and juices in the cake batter, and the pineapple and juices for the frosting.
- Would fresh oranges and fresh pineapple work in this recipe? Since we're also using the orange and pineapple juices in this recipe, fresh fruit wouldn't work, but sliced oranges and pineapple would look great to decorate the cake!
- Can I use fresh whipped cream instead of Cool Whip? For this recipe, it's necessary to use Cool Whip for the frosting, as regular whipped cream isn't stable enough to make a cake frosting.
- Will this recipe work for different sizes/shapes of pans? Absolutely! Just keep in mind that the baking time will differ for different size pans, so do the toothpick test more frequently to check when your cake is done baking.
Nutrition
Calories: 391kcal | Carbohydrates: 55g | Protein: 5g | Fat: 18g | Sodium: 360mg | Potassium: 179mg | Fiber: 2g | Sugar: 36g | Vitamin A: 628IU | Vitamin C: 16mg | Calcium: 128mg