Mandarin Orange Pineapple Cake – My Grandmother’s Favorite
If there’s one dessert that instantly brings back memories of family gatherings, laughter in the kitchen, and second helpings without shame, it’s this Mandarin Orange Pineapple Cake. This was my grandmother’s favorite cake, and once you take a bite, you’ll understand why.
Moist, fruity, and refreshingly light, this cake is a vintage treasure made from pantry staples—and it delivers every time. Whether it’s for Easter, a summer potluck, or just because, this dessert is sunshine in every slice.
Why I Love This Recipe
This cake is all about simplicity with soul. It starts with a boxed butter cake mix, which makes prep easy, but the additions of mandarin oranges, pineapple, and vanilla pudding transform it into something truly special. The texture is light yet moist, and the fruity Cool Whip frosting keeps everything dreamy and fresh.
It’s one of those recipes where you think, “Just one bite,” but somehow end up with a second (and maybe a sliver of a third) before the frosting even sets.
Ingredients You’ll Need
For the Cake:
- 1 box Duncan Hines Butter Cake mix
- ½ cup Wesson oil (or vegetable oil)
- 1 (11 oz) can mandarin oranges, with juice
- ½ cup sugar
- 4 eggs
For the Frosting:
- 1 (12 oz) tub Cool Whip
- 1 small box instant vanilla pudding mix
- 1 (16 oz) can crushed pineapple, drained (reserve juice)
Ingredient Notes and Swaps
- Cake mix: While Duncan Hines Butter Cake mix is a classic, yellow cake mix works great too.
- Cool Whip substitute: You can use stabilized homemade whipped cream, but Cool Whip gives that nostalgic consistency.
- Fruit: Don’t skip the juice—it’s what gives the cake its ultra-moist, citrusy personality.
How to Make Mandarin Orange Pineapple Cake
Step 1: Preheat and Prepare
Preheat oven to 350°F. Grease and flour three 8-inch or 9-inch cake pans and line the bottoms with wax or parchment paper.
Step 2: Make the Batter
In a large mixing bowl, combine the cake mix, oil, mandarin oranges with juice, sugar, and eggs. Beat at medium speed for about 2 minutes until well combined and slightly fluffy.
Step 3: Bake the Layers
Divide the batter evenly between the prepared pans.
Bake at 350°F for about 20 minutes, or until the centers bounce back when touched and a toothpick comes out clean.
Cool the cakes in the pans for 10 minutes, then turn them out onto cooling racks to cool completely.
Making the Frosting
Step 4: Drain the Pineapple
Drain the crushed pineapple and reserve the juice. You might need a splash of it later to thin the frosting if needed.
Step 5: Mix the Frosting
In a medium bowl, mix the crushed pineapple with the instant pudding mix until thickened. Gently fold in the Cool Whip until fluffy and evenly combined. If it feels too thick, add a bit of the reserved pineapple juice a spoonful at a time.
Step 6: Frost and Chill
Once the cake layers are completely cool, frost between each layer, then cover the entire cake with the pineapple-Cool Whip frosting.
Refrigerate the cake for at least 2–4 hours, or overnight for best results.
Tips for Success
- Line your pans to avoid sticking—it’s a soft cake and benefits from gentle handling.
- Chill before serving to help the frosting set and the flavors meld.
- Use a serrated knife for clean slices after chilling.
Serving Suggestions
This cake is light enough to serve after a big meal and perfect with:
- A hot cup of tea or coffee
- A refreshing glass of Blueberry Lemonade
- A side of nostalgia and a smile
Storage & Make-Ahead Tips
- Store in the fridge: Keep the cake refrigerated and covered for up to 4 days.
- Make ahead: This cake actually tastes better the next day, once all the citrusy goodness soaks in.
More Recipes You’ll Love
- This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd
- These Caramel Apple Pie Cookies Are My Favorite Fall Treat in Bite-Sized Form
- These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat
- These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast
- This Edible Cookie Dough Is My Favorite No-Bake Treat for Late Night Cravings
Final Thoughts
There’s something deeply comforting about recipes that get passed down through generations—and this Mandarin Orange Pineapple Cake is one of those. Light, fruity, creamy, and always a hit, it’s no wonder this was Grandma’s favorite.
If you give this recipe a try, I’d love to hear about it! Leave a comment, snap a photo and tag @chefmaniac, and don’t forget to follow along for more heartwarming recipes that make any occasion special.
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