Mandarin Orange Pineapple Cake

🍊 Mandarin Orange Pineapple Cake

Light, fruity, and irresistibly easy!

📝 Ingredients (And Why They Matter)

1 box yellow cake mix

A convenient base that saves time and delivers consistency.

4 large eggs

Adds richness and structure to the cake.

1/2 cup vegetable oil

Keeps the cake moist and tender.

1 can (11 oz) mandarin oranges, undrained

Provides a sweet, citrusy punch and natural moisture.

1 container (8 oz) whipped topping (like Cool Whip)

Creates that signature light frosting texture.

1 package (3.4 oz) instant vanilla pudding mix

Thickens the frosting and enhances flavor.

1 can (20 oz) crushed pineapple, undrained

Gives the frosting a tangy, tropical finish.

👩‍🍳 Step-by-Step Instructions

1️⃣ Prepare the Cake Pans

Preheat your oven to 350°F (175°C).

Lightly grease and flour two 9-inch round cake pans or one 9×13-inch pan.

2️⃣ Make the Cake Batter

In a large mixing bowl, combine:

Yellow cake mix

Eggs

Vegetable oil

Mandarin oranges (with juice)

Beat on medium speed for 2–3 minutes until fluffy and well combined.

3️⃣ Bake the Cake

Pour the batter evenly into prepared pans.

Bake for:

25–30 minutes for round pans

30–35 minutes for a 9×13-inch pan

Or until a toothpick inserted in the center comes out clean.

Let the cake cool completely before frosting.

🍍 Make the Pineapple Frosting

In a medium bowl, combine:

Whipped topping

Instant vanilla pudding mix

Crushed pineapple (with juice)

Gently stir until everything is fully blended and creamy.

Refrigerate frosting for 15–30 minutes if you want it a bit firmer.

🎂 Assemble and Serve

Spread the pineapple frosting evenly over the cooled cake.

Chill for at least 1 hour before serving for best texture and flavor.

🌟 Tips

Garnish with orange slices or shredded coconut for a beautiful finish.

This cake tastes even better the next day after chilling overnight!