Mandarin Orange Cake
This super moist & delicious Mandarin Orange Cake starts with a cake mix and is super easy to make, and it’s packed full of delicious ingredients like mandarin oranges, pineapple, and cool whip. It’s great anytime you make it, but it’s so light and refreshing that my favorite time to make it is Summer.
Over the years I’ve heard this cake called various names. Today, I’m posting it as “Mandarin Orange Cake”, the name on my stained little recipe card. My aunt had this recipe years ago, and her recipe was called “Pea Pickin’ Good Cake”, and I have a friend that calls it “Pig Lickin’ Good Cake”. I’m sure if I had the time to investigate, I’d see it floating out there somewhere in recipe land with other names as well. Regardless of what it’s called, I think any of us that’s had this cake will agree that it is very light and refreshing. I guess that’s why my favorite time to make this cake is in the Summer.
Cake Ingredients & Instructions
- 1 box yellow cake mix, with or without pudding, (I use Duncan Hines)
- 1 small 10.5 ounce can mandarin oranges, not drained
- 1/4 cup vegetable oil
- 4 large eggs
- In a large mixing bowl, mix the cake mix, oranges with syrup, oil, and eggs together on medium speed until well combined. If using a stand mixer, use the paddle attachment.
- Divide the batter equally between the two prepared cake pans.
- Bake for approximately 20 minutes until a toothpick inserted into the center of the cakes comes out clean. Run a knife around the insides of pans. Invert cakes onto a wire cooling rack. Peel off the wax paper and let cakes cool completely.
Frosting Ingredients & Instructions
- 1 can crushed pineapple in syrup, 20 ounces, drained really well*
- 1 small box instant vanilla pudding
- 1 carton cool whip, 8 ounce
- Mandarin oranges for decorating the top, optional
- In a large mixing bowl, using an electric mixer, mix together the cool whip, drained pineapple, and pudding on medium speed until combined. Continue to mix on medium speed for about 2 minutes, giving the pudding time to slightly thicken.
- Frost the cake and decorate the top with mandarin oranges if desired.
- Refrigerate until ready to serve.
Recipe Tip
It’s very important to thoroughly drain the pineapple. I recommend transferring the pineapple to a strainer before starting the recipe. If you do not thoroughly drain the pineapple, the frosting will become too thin and runny.
Check out these other yummy recipes…
Mini Whipped Cream Bundt Cakes
Lemon Layer Cake with Lemon Cream Cheese Buttercream
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Mandarin Orange Cake
- Prep Time: 20
- Cook Time: 20
- Total Time: 40
- Yield: 12 Servings 1x
- Category: Cakes
- Method: Bake
- Cuisine: American
Description
This light and luscious cake is loaded with lots of light and delicious ingredients…mandarin oranges, pineapple and cool whip. It’s so light and refreshing anytime, especially Summer!
Ingredients
For the Cake
- 1 box yellow cake mix, with or without pudding, (I use Duncan Hines)
- 1 small 10.5 ounce can mandarin oranges, not drained
- 1/4 cup vegetable oil
- 4 large eggs
For the Frosting
- 1 can crushed pineapple in syrup, 20 ounces, drained really well*
- 1 small box instant vanilla pudding
- 1 carton cool whip, 8 ounce
- Mandarin oranges for decorating the top, optional
Instructions
- Preheat oven to 350 degrees.
For the Cake
- Cut out two 9″ rounds of wax paper. Grease and flour the tops of the paper and the insides of two 9″ round cake pans.
- In a large mixing bowl, mix the cake mix, oranges with syrup, oil, and eggs together on medium speed until well combined. If using a stand mixer, use the paddle attachment.
- Divide the batter equally between the two prepared cake pans.
- Bake for approximately 20 minutes until a toothpick inserted into the center of the cakes comes out clean. Run a knife around the insides of pans. Invert cakes onto a wire cooling rack. Peel off the wax paper and let cakes cool completely.
For the Frosting
- In a large mixing bowl, using an electric mixer, mix together the cool whip, drained pineapple, and pudding on medium speed until combined. Continue to mix on medium speed for about 2 minutes, giving the pudding time to slightly thicken.
- Frost the cake and decorate the top with mandarin oranges if desired.
- Refrigerate until ready to serve.
Notes
- It’s very important to thoroughly drain the pineapple. I recommend transferring the pineapple to a strainer before starting the recipe. If you do not thoroughly drain the pineapple, the frosting will become too thin and runny.
- This cake can also be baked in a 9″ x 13″ pan.
A friends cake always taste burnt and she told me it’s always flat what can she do about
Hi Sandra,
It sounds like her leavening agent might not be good. She needs to check her baking powder and baking soda for freshness. Once they’re opened they only stay fresh for a few months. If that’s not the problem, she should check the recipe she’s using. The recipe might have an error. A cake recipe should always call for baking powder or baking soda. I hope this helps!
In your recipe, you’ve instructed to line the pans withbwax paper but wax paper cannot be baked. Did you mean to use parchment paper?
Hi Cara, No, I did mean wax paper. I’ve used wax paper for almost 50 years to line cake pans. It was used long before parchment paper was invented, and it’s totally safe. Happy baking!
Either works. I’ve used wax paper for over 50 years!
Quick question – do you cook the instant pudding or is it added to the frosting dry?
Hi Kim, You add the dry pudding mix in with the other frosting ingredients. Happy baking! 🙂
Can this be baked in a 9 x 13 pan?
Hi Wanda, Yes, it sure can.
I want to do a birthday dessert for a couple, would it work to do mini bundt pans and maybe split to make 2 layers and then frost with the cool whip mixture? I love this cake!
Hi Brenda, Yes, but it won’t bake as long.