Craving a dessert that’s light, refreshing, and perfectly balanced between sweet and tangy? Look no further than this Mandarin Orange Cake!
Whether you’re celebrating with family, hosting a casual gathering, or just treating yourself (because you deserve it), this cake is a showstopper.
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It’s a simple, two-layer cake bursting with the natural sweetness of mandarins, and topped with a smooth, creamy pineapple frosting that takes this dessert to a whole new level of indulgence!
Why You’ll Love This Mandarin Orange Cake
There are a few reasons why this Mandarin Orange Cake will quickly become your go-to dessert for any occasion:
- Simplicity at Its Best: Don’t be fooled by the sophisticated flavors, this cake is incredibly easy to make, requiring minimal effort and only a handful of ingredients.
- Citrusy and Moist: The combination of canned mandarins and a light, airy cake base makes for a moist dessert that’s never dry or bland. Each bite brings a burst of fresh citrus flavor that’s both sweet and tangy.
- Unique Pineapple Frosting: The frosting is a delightful blend of creamy whipped topping and crushed pineapple, bringing an extra layer of flavor that pairs beautifully with the citrus cake.
Love fruity desserts? You’ll adore my Chocolate Cherry Cake recipe for a delightful, chocolatey twist!
Ingredients for Mandarin Orange Cake
Before you get started on this easy-to-follow recipe, let’s quickly go over the ingredients you’ll need. Don’t worry; nothing too complicated.
- Canned Mandarin Oranges – These little orange segments are the star of the cake! They add natural sweetness and a touch of citrus. Simply drain the syrup and set the segments aside—you’ll be amazed at how they enhance the cake’s texture and taste.
- Yellow Cake Mix – This is your shortcut to a perfectly light and fluffy cake every time. It saves you time while still giving you that homemade flavor you crave—easy and delicious!
- Eggs – These are the building blocks of your cake, providing structure and moisture for a soft, tender crumb. Plus, they help everything come together nicely.
- Vegetable Oil – This ingredient is key for keeping your cake moist and extra tender. It helps create a melt-in-your-mouth texture that everyone will love.
- Crushed Pineapple – Don’t drain this one! The pineapple juice adds a lovely extra layer of moisture and tropical sweetness to the frosting, making it perfectly creamy and flavorful.
- Vanilla Pudding Mix – This little packet helps thicken the frosting and gives it that smooth, rich texture that’s perfect for spreading and layering.
- Whipped Topping – Cool Whip or any similar brand is perfect for making your frosting light and fluffy.
Note: This is just a quick rundown of the ingredients I used and why, to find all the details and measurements, simply scroll down to the recipe card!
How to Make Your Mandarin Orange Cake: Step-by-Step
Alright, let’s get baking! This Mandarin Orange Cake is super easy to make and I’ll walk you through each step so you can enjoy the process (and the delicious results).
Preparing the Cake Batter
Begin by preheating your oven to 350°F (175°C).
Grease two 9-inch round cake pans with butter or non-stick spray, or line them with parchment paper for easy release.
In a large bowl, combine your yellow cake mix, eggs, also vegetable oil. Now, grab your mandarin orange segments (make sure to drain them first), and gently break them apart with a fork or mixer.
This way, the orange pieces are spread evenly through the batter. Stir everything thoroughly until the batter becomes smooth and well combined.
Baking the Cake
Pour the batter evenly into both cake pans. Lightly tap the pans on the counter to even everything out and eliminate any air bubbles. This will help your cakes bake evenly.
Put your pans in the oven and bake for about 25 minutes. Insert a toothpick into the center, if it comes out clean, your cakes are perfectly baked! If they’re browning too quickly, just loosely cover them with foil during the last few minutes.
When the cakes are finished baking, remove them from the oven and allow them to cool. Don’t skip this part, if the cakes are still warm, your frosting might melt right off!
Making the Pineapple Cream Frosting
Now that your cakes are cooling, let’s make that yummy frosting! It’s quick and easy.
In a medium-sized bowl, blend the undrained crushed pineapple with the instant vanilla pudding mix until well combined.
Gently fold in your whipped topping (Cool Whip or something similar). You want the frosting to stay light and airy, so don’t overmix. Just stir until it’s smooth and fluffy.
Refrigerate your frosting for about 15 minutes to let it chill. This will help it firm up a bit and make it easier to spread on your cake.
Assembling the Cake
Once your cakes are completely cool, put one layer on a serving plate or cake stand. Spread a thick layer of your chilled pineapple cream frosting generously over the top. Don’t be shy, this frosting is so good!
Softly place the second layer of cake on top, then coat the top and sides with the remaining frosting. It doesn’t have to be perfect, this frosting is so light and fluffy, it’ll look gorgeous no matter what.
Want to make it even prettier? Add a few fresh mandarin segments on top for some extra color, or even some fresh mint leaves for a little pop of green!
My Tips
- Take your eggs and whipped topping out of the fridge before you start. Room-temperature ingredients mix better and help your cake and frosting turn out smooth and fluffy.
- When you mix the batter, just stir until everything is combined. Be careful not to overmix, as it can result in a dense cake, definitely not what you’re aiming for!
- Refrigerate the frosting for a bit to firm it up, making it easier to spread. It also helps the frosting keep its light, creamy texture.
Storing and Serving Your Mandarin Orange Cake
Storage Tips
Store your cake in an airtight container in the fridge, and it’ll stay fresh for up to 3 days. The cool temps help the frosting firm up a bit and let those yummy flavors meld together even more.
If you want to keep some for later (or enjoy it slice by slice), you can freeze individual pieces! Simply wrap each slice securely in plastic wrap and store them in a container that’s safe for the freezer. The cake will stay fresh for up to two months, making it an ideal indulgence for a cozy, rainy day!
Serving Ideas
Want to make your cake look extra fancy? Top it with some fresh mandarin segments or even candied orange peel for a beautiful citrusy flavor.
This mandarin orange cake offers a delightful balance of citrusy sweetness, making it the perfect companion to a warm cup of tea or coffee. It’s great as a light dessert after dinner or for your next afternoon tea gathering.
FAQ About Mandarin Orange Cake
Can I use fresh mandarins instead of canned?
Yes! While canned mandarins are super convenient, fresh mandarins work beautifully too. Simply peel and segment the fresh mandarins, making sure to remove any seeds and extra pith, then toss them directly into the batter.
How can I make the frosting thicker?
If you’d like a thicker frosting, simply use a bit less pineapple or add a little more pudding mix. This will help give the frosting a firmer texture.
What can I substitute for Cool Whip?
If you prefer a homemade frosting, you can easily substitute Cool Whip with stabilized whipped cream. Just whip heavy cream with powdered sugar and a bit of vanilla extract until soft peaks form. To stabilize it, add a teaspoon of cornstarch while whipping.
Can I add other fruit to the cake or frosting?
Definitely! Feel free to add small pieces of other fruit like strawberries or blueberries into the cake batter or even sprinkle them on top of the frosting for added flavor and color.
Did you try making this recipe? It will make me so HAPPY if you rate it and share your thoughts in the comments section below!
Thank you 💚
Easy Mandarin Orange Cake: The Best Dessert
Craving a dessert that’s light, refreshing, and perfectly balanced between sweet and tangy? Look no further than this Easy Mandarin Orange Cake!
Ingredients
For the Cake:
- 1 can (11 oz) canned mandarin oranges (drained)
- 1 box (15.25 oz) yellow cake mix
- 3 large eggs
- ½ cup vegetable oil
For the Pineapple Cream Frosting:
- 1 can (20 oz) crushed pineapple (undrained)
- 1 small box instant vanilla pudding mix
- 1 tub (8 oz) whipped topping
Instructions
- Begin by preheating your oven to 350°F (175°C).
- Grease two 9-inch round cake pans with a little butter or non-stick spray.
- In a large bowl, combine your yellow cake mix, eggs, also vegetable oil. Now, grab your mandarin orange segments and gently break them apart with a fork or mixer.
- This way, the orange pieces are spread evenly through the batter. Stir everything thoroughly until the batter becomes smooth and well combined.
- Pour the batter evenly into both cake pans. Lightly tap the pans on the counter to even everything out and eliminate any air bubbles.
- Put your pans in the oven and bake for about 25 minutes. Insert a toothpick into the center, if it comes out clean, your cakes are perfectly baked!
- In a medium-sized bowl, blend the undrained crushed pineapple with the instant vanilla pudding mix until well combined.
- Gently fold in your whipped topping . You want the frosting to stay light and airy, so don’t overmix.
- Once your cakes are completely cool. Spread a thick layer of your chilled pineapple cream frosting generously over the top.
- Softly place the second layer of cake on top, then coat the top and sides with the remaining frosting.
Notes
- Room-temperature ingredients mix better and help your cake and frosting turn out smooth and fluffy.
- Refrigerate the frosting for 15 minutes, making it easier to spread. It also helps the frosting keep its light, creamy texture.
Nutrition Information:
Serving Size: 1 SliceAmount Per Serving:Calories: 330Total Fat: 16gSaturated Fat: 3gCholesterol: 35mgSodium: 200mgCarbohydrates: 49gFiber: 1gSugar: 38gProtein: 3g
Nutritional information is provided as a general guideline and is calculated using standard online tools. Variations may occur depending on the specific ingredients and methods used.
