Easy Mandarin Orange Cake With Pineapple Frosting
I love making this easy cake recipe for Mandarin Orange Cake with Pineapple Frosting; it’s the perfect summer dessert. This delicious cake goes by many names: Pig Pickin’ Cake, Pea Pickin’s Cake, Sunshine Cake, or simply Orange Pineapple Cake. I call it Aunt Marie’s Orange Cake because that’s where my mom got the recipe. That name fits this cake since it is like my favorite aunt: fun, light, and summery. When you don’t want to do a lot of work for dessert, try this recipe, and everyone will love it!
What makes this delicious cake so easy is the use of boxed ingredients. Now, baking snobs might frown upon boxed cakes and pudding, but if it tastes good, who cares? So grab a boxed cake mix, instant vanilla pudding, a can of mandarin oranges, and a container of Cool Whip to make a super moist cake that will fit perfectly at summer gatherings.
What You Need For The Mandarin Orange Cake With Pineapple Frosting Recipe
- Yellow Cake Mix: A boxed cake mix will save you time and yield a fluffy cake.
- Mandarin Oranges: Use the oranges and the liquid they are packed in to add orange flavor to the batter.
- Pineapple: A 20oz. can of crushed pineapple is used in the frosting
- Vanilla Pudding: 1 large package of instant vanilla pudding mix is added to the frosting
- Frozen Whipped Topping: I prefer Cool Whip.
- Eggs
- Vegetable Oil
- Baking Soda
Step-By-Step How To Guide
- Step 1: Preheat the oven to 350° F. Prepare three round cake pans with cooking spray and slightly flouring the pan.
- Step 2: Drain the oranges, reserving 3/4 cup of the liquid. Mix the eggs, oil, and orange juice in a large bowl. Add the cake mix, baking soda, and the drained oranges. Mix until combined and the oranges have broken up a bit in the cake batter. Using an electric mixer on low speed works perfectly.
- Step 3: Pour batter into the prepared cake pans and bake for 25-30 minutes. The cakes should be golden brown. Use a cake tester or toothpick to test for doneness. Cool completely before continuing.
- Step 4: Make the Cool Whip frosting by combining the dry pudding mix with the canned pineapple and its juices. Once combined, fold in the whipped topping. Spread on the cake and chill overnight.
Tips For Success
Tip 1: Don’t try to get fancy and make everything from scratch, especially using whipped cream over a frozen whipped topping. It will not retain its airy texture, and the cake will be a failure.
Tip 2: You can reserve a few mandarin oranges and use the extra oranges to decorate the top of the cake.
Tip 3: Allow the cake to cool completely. It must be at room temperature before adding the creamy pineapple frosting.
This Easy Mandarin Orange Cake with Pineapple Frosting is a delightful and effortless treat that will bring sunshine to any summer gathering. Its origins, varied names, and nostalgic connections make it a cherished recipe in many households, including mine. Combining the tangy mandarin oranges with the creamy pineapple frosting is simply irresistible, and the convenience of boxed ingredients ensures that even the busiest of us can easily whip up this cake.
So, the next time you’re looking for a crowd-pleasing dessert that doesn’t require hours in the kitchen, try Aunt Marie’s Orange Cake. It’s sure to become a favorite, just like it has in my family. Happy baking, and enjoy every bite of this summer delight!
Mandarin Orange Cake With Pineapple Frosting
Ingredients
- 2 11 oz. cans of mandarin oranges
- 1 boxed yellow cake mix
- 4 eggs
- 1/2 cup vegetable oil
- 1/8 teaspoon baking soda
- 1 large package vanilla instant pudding
- 1 20 oz can of crushed pineapple in it's own juice
- 1 16 oz container of Cool Whip, whipped topping
Instructions
- Preheat the oven to 350° F. Prepare three round cake pans with cooking spray and slightly flouring the pan.
- Drain the oranges, reserving 3/4 cup of the liquid. Mix the eggs, oil, and orange juice in a large bowl. Add the cake mix, baking soda, and the drained oranges. Mix until combined and the oranges have broken up a bit in the cake batter. Using an electric mixer on low speed works perfectly.
- Pour batter into the prepared cake pans and bake for 25-30 minutes. The cakes should be golden brown. Use a cake tester or toothpick to test for doneness. Cool completely before continuing.
- Make the Cool Whip frosting by combining the dry pudding mix with the canned pineapple and its juices. Once combined, fold in the whipped topping. Spread on the cake and chill overnight.
