Do you love Mandarin oranges? Then you’re going to love this delicious Mandarin Orange Cake recipe! This easy-to-follow recipe is perfect for any occasion, and it’s sure to impress your friends and family.
Some call this pig pickin’ cake, others call it pineapple sunshine cake. With those mandarin oranges on top it makes me hopeful for sunny days.
Any way you look at it, you can bet on one thing – this mandarin dessert is delicious!
Why you'll love this Mandarin Orange Cake
- This cake is easy to make and doesn't require any special ingredients
- Hundreds of family get togethers and church picnics have taste tested this cake. When that many people have taste tested a recipe, you know it’s family approved! Oh, and if you love Orange Fluff Salad you’ll love this recipe.
- It's made using a boxed cake mix. Yep, you can give me a cake recipe using a box mix any day of the week. I will add a few things to it and make it extra delicious, and I will proudly turn around and serve that bad boy. People will devour this delicious cake and you didn’t even break a sweat. That’s a dessert win, friends!
Cake Ingredients
I love that this cake only has a handful ingredients, one of them being a yellow cake mix. Hey, we take the short cuts where we can get them, and there’s certainly no shame in that.
Here’s what you need to make this cake.
- Yellow cake mix - use whatever your favorite brand it. I used the one from Aldi because it was there and…Aldi!!! 😉
- Vegetable oil - canola oil also works
- Cool Whip - or generic whipped topping. This is not the same as whipped cream.
- Eggs
- Vanilla instant pudding
- Canned crushed pineapple
- Canned mandarin oranges
How to make mandarin orange cake
Step 1. Grease a 9x 13 cake pan with non-stick cooking spray. You can use a metal pan or a glass cake pan; it’s totally up to you.
Step 2: Get your electric mixer or stand mixer out; whichever one is handy will do. Mix together the oil, cake mix and eggs for about 2 minutes until they’re well combined, light and fluffy.
Step 3: Use a rubber spatula to fold in the mandarin oranges. No need to drain them.
To fold, scrape the bottom of the bowl and bring a portion of the mixture to the top. Repeat a few times and you’ll have gently integrated your mandarin orange pieces without breaking them.
Gentle is the name of the game with this step!
Step 4: Bake the cake. Pour batter into your prepared cake pan and let her bake for about 30 minutes. You’ll know the cake is done when a toothpick or cake tester inserted in the center of the cake comes out clean or with crumbs.
Let the cake cool completely before making the whipped topping frosting.
Step 5: Make the frosting. This isn’t like a typical cake frosting; it’s more airy.
All you need for this step is to mix the Cool Whip, dry pudding mix and crushed pineapple. You can do this by hand as it comes together really easy.
I recommend you take a spoonful for yourself before you top the cooled cake with the topping. 😉
Does Mandarin Orange Cake need to be refrigerated?
Yes. Because this cake has cool whip in in, you’ll need to store it in the refrigerator. I like to top the pan with a lid or plastic wrap so it doesn’t pick up any odors from the fridge.
For the record: I’m not saying my refrigerator is stinky; but there are lots of things in the there and I want to taste pineapple and mandarin oranges in my cake!
How long does orange cake last?
This cake will last 4-5 days in the refrigerator.
Recipe Variations
Instead of making this as a sheet cake, you can bake this in round cake pans to make a layer cake. Cool cakes as instructed, then frost the cake in between layers, on top of the cake and the sides of the cake.
The cool whip frosting is super light and airy and not heavy at all. And the longer the cake sits, the moister the cake gets. Is moister a word?
Because if you’re anything like me you can't stand the word moist for some reason we don’t understand. It doesn’t really matter though, because the cake won’t be around too long.
Your people will gobble it up. Because it’s goooooood.
You can see all the easy instructions in my recipe below.
Basically, it goes like this:
Mix four things. Bake.
Mix 3 things. Frost.
Eat!!
If you make this mandarin orange cake recipe, leave a recipe rating or comment below. I’d love to hear from you!
Mandarin Orange Cake
Equipment
Ingredients
FOR THE CAKE
- 1 cup vegetable oil
- 1 box yellow cake mix
- 4 eggs
- 1 small can mandarin oranges with juice
FOR THE FROSTING
- 8 oz Cool Whip Whipped Topping
- 1 large can crushed pineapple undrained
- 3 oz package instant vanilla pudding
Instructions
- TO MAKE THE CAKE
- Heat oven to 350°F.
- Grease a 9x13 cake pan using non stick cooking spray. Set aside.
- Using a large bowl and hand mixer or stand mixer fitted with a paddle attachment, mix together oil, cake mix and eggs until well combined, about 2 minutes
- Using a rubber spatula, gently fold the mandarin oranges into the cake batter.
- Pour batter into your prepared cake pan.
- Bake at 350 degrees for 30 minutes or until a toothpick or cake tester inserted in the center of the cake comes out clean or with crumbs. Let the cake cool completely.
- TO MAKE THE FROSTING
- In a medium bowl, combine Cool whip and dry pudding mix. Beat until blended. Add pineapple and fold in using a rubber spatula. Frost cake and refrigerate. Cut into squares to serve.
Becky
Small can of mandarin oranges? What does that mean?
Deborah
I've always done mine backwards, I think lol.
Pineapple in cake with juice instead of water and orange jello powder in cake mix then and orange jello and mandarin oranges in cool whip as frosting
Deanne Frieders
Either way can work, and who knows....maybe I'm backwards!! 😉
Jean
Do you drain the oranges before you mix them into the cake batter.
joannie Rell
When you add the pineapple into the frosting do you first drain the juice from the pineapple?
Deanne Frieders
There's no need to drain it. Enjoy!