Mandarin Orange Cake

A moist and flavorful Mandarin Orange Cake, combining sweet citrus notes with a fluffy texture, topped with a creamy pineapple-infused frosting. Perfect for any occasion!

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Course: Dessert

Cuisine: American, Southern

Prep Time: 15

Cook Time: 30

Cooling time: 1

Total Time: 1 45

Servings: Slices

Calories: 260kcal

Cost: $13

Equipment

1 9x13 inch pan Metal preferred for even baking
1 Mixing bowl Large enough for cake batter
1 Hand/stand mixer For smooth batter and frosting
1 Spatula To fold in frosting ingredients
1 Cooling rack To cool cake evenly
1 Microplane grater For fresh orange zest
1 Measuring cups/spoons For accurate ingredient measurement

Ingredients

For the Cake:

1 box Yellow cake mix 15.25 oz Standard cake mix
3 large Eggs Room temperature
⅓ cup Vegetable oil Adds moisture
1 can Mandarin oranges 11 oz With juice, don’t drain
½ teaspoon Vanilla extract Enhances flavor
¼ teaspoon Orange extract Optional, for extra citrus
2 tablespoon Orange zest From about 2 medium oranges

For the Frosting:

1 can Crushed pineapple (8 oz) With juice
1 pkg Instant vanilla pudding mix 3.4 oz Thickens frosting
1 Whipped topping (8 oz) like Cool Whip, thawed
¼ cup Powdered sugar Adds light sweetness
1 can Mandarin orange segments 11 oz Drained & patted dry for decoration

Instructions

Mix Batter: Combine cake mix, eggs, oil, mandarin oranges (with juice), extracts, and orange zest. Mix until smooth.
Bake Cake: Pour batter into a greased 9×13 pan. Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted comes out clean.
Cool Cake: Let the cake cool completely on a wire rack before frosting.
Make Frosting: Mix undrained crushed pineapple with dry pudding mix. Fold in whipped topping and powdered sugar until smooth.
Decorate Cake: Spread frosting evenly over the cooled cake and top with mandarin orange segments. Refrigerate before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition