Description
Mandarin Orange Pineapple Cake is a delightful, moist dessert featuring a buttery cake infused with mandarin oranges and juice, layered with a creamy pineapple and Cool Whip frosting. This crowd-pleaser combines sweet citrus and tropical flavors, making it perfect for gatherings and celebrations with its light, fluffy texture and refreshing fruit topping.
Ingredients
- 1 box Duncan Hines Butter Cake mix
- 1/2 cup Wesson oil
- 1 11-ounce can mandarin oranges with juice
- 1/2 cup sugar
- 4 eggs
- 1 12-ounce tub Cool Whip
- 1 small package instant vanilla pudding mix
- 1 16-ounce can crushed pineapple, drained
Instructions
- Preheat oven to 350°F.
- Combine cake mix, oil, mandarin oranges with juice, sugar, and eggs in a mixing bowl.
- Mix at medium speed for 2 minutes until well blended.
- Grease, flour, and line three round cake pans with wax paper.
- Pour batter evenly into prepared pans.
- Bake for 20 minutes until the center springs back when touched.
- Cool in pans for 10 minutes, then remove and cool completely on racks.
- Mix drained pineapple with instant pudding mix and fold in Cool Whip until smooth.
- Frost each layer and the outside of the cake with pineapple icing.
- Store in refrigerator and best served the next day.
Notes
Substitute Duncan Hines Butter Cake mix with any butter cake mix or yellow cake mix. Use light or crushed pineapple in juice for a lighter option. The cake layers can be made a day ahead and stored in an airtight container. Keep the cake refrigerated after frosting to maintain freshness. If the frosting is runny, refrigerate it longer before frosting. For a firmer cake, reduce juice from mandarin oranges slightly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American