Mandarin Orange Pineapple Cake Recipe
Introduction
Passed down from generations and loved by all, this Mandarin Orange Pineapple Cake is a classic Southern treat that delivers sunshine in every bite. It’s ultra-moist, delightfully fruity, and finished with a creamy pineapple-Cool Whip topping that’s the definition of comfort. If you love cakes that are easy, nostalgic, and crowd-pleasing, this one’s a must-bake.
Why I Love This Recipe
This cake brings back memories of potlucks, summer picnics, and family reunions. The combination of juicy mandarin oranges and sweet crushed pineapple creates a light yet indulgent cake that’s always a hit. The best part? It tastes even better the next day, making it the perfect make-ahead dessert.
Ingredients
Cake:
- 1 box Duncan Hines Butter Cake mix
- 1/2 cup Wesson oil (or vegetable oil)
- 1 (11 oz) can mandarin oranges, undrained
- 1/2 cup sugar
- 4 eggs
Icing:
- 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: Any butter or yellow cake mix will do, but Duncan Hines adds great flavor.
- Cool Whip Alternative: Fresh whipped cream stabilized with gelatin can be used.
- Add-ins: Add chopped pecans or coconut for a bit of Southern flair.
How to Make Mandarin Orange Pineapple Cake
Step 1: Preheat & Prepare
Preheat oven to 350°F. Grease, flour, and line three 9-inch round pans with wax or parchment paper.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine cake mix, oil, undrained mandarin oranges, sugar, and eggs. Beat at medium speed for 2 minutes until fully blended.
Step 3: Bake
Divide batter evenly among prepared pans. Bake for about 20 minutes, or until the centers spring back when lightly touched.
Step 4: Cool
Let cakes cool in pans for 10 minutes. Remove and cool completely on wire racks.
Step 5: Make the Frosting
In a separate bowl, mix the drained crushed pineapple with the dry pudding mix until thickened. Fold in Cool Whip. Use reserved pineapple juice to thin the frosting if needed.
Step 6: Assemble the Cake
Once cakes are cool, layer and frost with the pineapple mixture. Store in the refrigerator until ready to serve.
Tips for Success
- Don’t overmix the batter—just enough to blend everything smoothly.
- Chill the frosted cake overnight for best flavor and texture.
- Use parchment rounds to prevent sticking and ensure clean layers.
Serving Suggestions & Pairings
Serve chilled with a refreshing drink like Blueberry Lemonade. It’s a fabulous dessert for Easter, baby showers, or Sunday dinner. Want to round out your Southern spread? Add Big Family Banana Pudding for double dessert bliss.
Storage & Leftovers
- Fridge: Store in the refrigerator, covered, for up to 4 days.
- Freezer: Freeze unfrosted cake layers for up to 2 months. Thaw and frost when ready to serve.
More Recipes You’ll Love
Craving more Southern sweets and crowd-pleasing desserts? Try these favorites:
- Chocolate Chip Cookie Dough Brownie Bombs
- Easy Ice Cream Sandwich Cake
- Sheet Pan Quesadillas for a savory party balance.
Final Thoughts
This Mandarin Orange Pineapple Cake is proof that the best recipes stand the test of time. Fruity, fluffy, and filled with love, it’s the kind of cake that becomes a tradition in every kitchen it enters.
👉 If you make it, share your family stories in the comments—because food is always better with a little nostalgia. Follow Chef Maniac for more vintage gems and simple crowd-pleasers!
Leave a Reply