Mandarin Orange Pineapple Cake

Name: Mandarin Orange Pineapple Cake
Prep time: 20 min
Cook time: PT-482441H1M42S
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup granulated sugar; 1/2 cup vegetable oil or melted butter; 3 large eggs; 1 can (11 oz/310 g) mandarin oranges (with juice); 1 can (8 oz/227 g) crushed pineapple (with juice); 1 cup heavy whipping cream (cold); 1 package (3 oz/85 g) instant vanilla pudding mix; 1/2 cup powdered sugar; 1 small can crushed pineapple (drained, optional)

Isabella

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This Mandarin Orange Pineapple Cake is a moist, fruity dessert that’s perfect for any occasion. With a combination of tropical flavors and a light, creamy frosting, it’s a crowd-pleaser that’s as easy to make as it is delicious.

Why You’ll Love This Recipe

I love how this cake brings together the tangy sweetness of mandarin oranges and pineapple in every bite. The frosting adds a creamy, slightly tangy finish that pairs beautifully with the cake’s tropical flavors. It’s easy to prepare, uses simple ingredients, and works wonderfully for casual gatherings, celebrations, or a weekend treat. Plus, it’s versatile enough to be baked in different pan shapes and sizes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup granulated sugar

1/2 cup vegetable oil or melted butter

3 large eggs

1 can (11 oz/310 g) mandarin oranges (with juice)

1 can (8 oz/227 g) crushed pineapple (with juice)

For the Frosting:

1 cup heavy whipping cream (cold)

1 package (3 oz/85 g) instant vanilla pudding mix

1/2 cup powdered sugar

1 small can crushed pineapple (drained, optional)

Directions

Prepare the Cake:

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan or two 9-inch round cake pans.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, mix the sugar with the oil or melted butter. Add the eggs one at a time, mixing well after each addition.
Stir in the mandarin oranges with their juice and the crushed pineapple with its juice.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Pour the batter into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.

Prepare the Frosting:

In a chilled bowl, whip the heavy cream until soft peaks form.
Add the vanilla pudding mix and powdered sugar, and beat until firm.
If desired, fold in the drained crushed pineapple for added flavor.

Assemble the Cake:

Spread the frosting evenly over the cooled cake.
Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
Garnish with mandarin orange slices or pineapple chunks if desired.

Servings and Timing

Servings: 12-16 slices

Prep Time: 20 minutes

Cook Time: 30-35 minutes

Total Time: 1 hour (plus cooling and refrigeration time)

Variations

Nuts: Add chopped walnuts or pecans to the batter for a crunchy texture.

Frosting: Substitute cream cheese frosting for a tangier option.

Toppings: Garnish with toasted coconut for added tropical flair.

Layers: Make it a layered cake by slicing each round cake in half and adding frosting between each layer.

Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.

Storage/Reheating

Store the cake in an airtight container in the refrigerator for up to 4 days. The frosting holds up well, keeping the cake moist. I don’t recommend freezing the frosted cake, but you can freeze the unfrosted cake layers for up to 3 months. Thaw them in the fridge before assembling.

Related Recipes:

4-Ingredients Mandarin Orange Salad

FAQs

How do I keep the cake moist?

The fruit juices in the batter help maintain moisture. Be sure not to overbake the cake, and store it in an airtight container.

Can I use fresh fruit instead of canned?

Yes, fresh mandarin orange segments and pineapple can be used, but the juice is essential for flavor and moisture.

Can I make this cake ahead of time?

Absolutely! Prepare the cake and frosting up to a day in advance, and store them separately until you’re ready to assemble.

What can I use instead of pudding mix?

You can use stabilized whipped cream or add a small amount of cream cheese and vanilla extract to achieve a similar texture and flavor.

Is this cake suitable for a layered design?

Yes, it works well as a layered cake. Be sure the layers are completely cooled before frosting to avoid sliding.

Conclusion

This Mandarin Orange Pineapple Cake is a delightful treat that’s easy to make and bursting with tropical flavors. It’s a versatile recipe that adapts to different occasions, and the creamy frosting makes it truly special. Give it a try, and enjoy the refreshing combination of fruits in this tender, moist dessert.

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