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A slice of Mandarin Orange Cake with a forked bite on a blue plate.

Mandarin Orange Cake

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  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40
  • Yield: 12 Servings 1x
  • Category: Cakes
  • Method: Bake
  • Cuisine: American


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!


Units Scale

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


  1. Preheat oven to 350 degrees.

For the Cake

  1. 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.
  2. 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.
  3. Divide the batter equally between the two prepared cake pans.
  4. 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

  1. 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.
  2. Frost the cake and decorate the top with mandarin oranges if desired.
  3. Refrigerate until ready to serve.


  • 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.