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Mandarin Orange Pineapple Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 54 reviews
  • Author: Mariam
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 50-55 minutes
  • Yield: 12-16 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Mandarin Orange Pineapple Cake is a light and fruity dessert perfect for any occasion. Featuring moist cake layers infused with mandarin oranges and crushed pineapple, and topped with a creamy, fluffy whipped cream and vanilla pudding frosting, this cake offers a delightful balance of sweetness and tang. The refreshing tropical flavors combined with a smooth, creamy frosting make it a crowd-pleaser that’s both easy to make and irresistibly delicious.

Ingredients

Scale

Cake 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)

Frosting Ingredients

  • 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)

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or two 9-inch round cake pans to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, ensuring they are fully combined for even leavening.
  3. Cream Sugar and Fat: In a separate bowl, blend the granulated sugar with your choice of vegetable oil or melted butter. Add the eggs one at a time, mixing well after each to create a smooth, homogeneous mixture.
  4. Add Fruit Juices: Stir in the mandarin oranges along with their juice and the can of crushed pineapple including its juice, adding moisture and a burst of citrus and tropical flavor to the batter.
  5. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which can affect cake texture.
  6. Bake the Cake: Pour the batter evenly into the prepared pan(s) and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
  7. Whip the Cream: In a chilled bowl, whip the cold heavy cream until soft peaks form, ensuring the cream is cold for best volume and texture.
  8. Add Pudding and Sugar: Add the instant vanilla pudding mix along with powdered sugar to the whipped cream and continue beating until stiff peaks form, creating a thick, creamy frosting.
  9. Optional Pineapple Addition: Gently fold in the drained crushed pineapple if you desire added pineapple flavor and texture in your frosting.
  10. Assemble the Cake: Spread the prepared frosting evenly over the cooled cake, covering the entire surface smoothly.
  11. Chill and Serve: Refrigerate the frosted cake for at least one hour before serving to allow the flavors to meld and the frosting to set. Garnish as desired before slicing and enjoying.

Notes

  • Using cold heavy cream helps achieve better volume when whipping.
  • Ensure the cake is completely cooled before frosting to prevent melting.
  • For a more intense pineapple flavor, fold in the drained crushed pineapple into the frosting.
  • This cake is best served chilled and keeps well in the refrigerator for up to 3 days.
  • You can substitute vegetable oil with melted butter for a richer flavor.

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Find it online: https://quickcookingmagic.com/mandarin-orange-pineapple-cake-recipe/