Mandarin Orange Cake Recipe
If you’re searching for a cheerful, crowd-pleasing dessert with the perfect balance of fruity flavor and creamy frosting, look no further than Mandarin Orange Cake. This Southern classic is sunny, tender, and impossibly moist from real mandarin oranges baked right into the batter, then topped with a cool, pineapple-infused whipped topping that makes each bite utterly irresistible. Whether you’re celebrating a special occasion or just want to bring some extra joy to an ordinary weeknight, this cake is always a hit!
Ingredients You’ll Need
Mandarin Orange Cake is one of those wonderful recipes where each ingredient shines, and together they create magic! There’s no fussy prep or hard-to-find items, just simple pantry staples and a few tasty surprises for unbeatable flavor and texture.
- Yellow Cake Mix: The base of the cake, offering a moist, buttery crumb without any hassle.
- Large Eggs: They add structure and tenderness, helping the cake rise to fluffy perfection.
- Vegetable Oil: Provides rich moisture, keeping the cake soft even after chilling.
- Mandarin Oranges (with juice): The signature ingredient! These create little pops of citrus throughout the cake and deliver extra moisture.
- Vanilla Extract: Rounds out the flavors with warm, fragrant notes.
- Whipped Topping (thawed): Forms the base of a cloud-like frosting that’s easy and quick to spread.
- Instant Vanilla Pudding Mix: Adds stability and creamy vanilla flavor to the topping—no mixing with milk required!
- Crushed Pineapple (with juice): Mixes into the frosting for a perfect blend of tangy and sweet, with juicy bites in every forkful.
How to Make Mandarin Orange Cake
Step 1: Prepare the Baking Dish
Begin by preheating your oven to 350°F (175°C). Give your 9×13-inch pan a good coating of grease and a sprinkle of flour—a little insurance to prevent any sticking, so your cake releases cleanly after baking.
Step 2: Mix the Cake Batter
In a large bowl, combine the yellow cake mix, eggs, vegetable oil, whole can of mandarin oranges (juice and all), and vanilla extract. Beat this on medium speed for 2 to 3 minutes. You’ll notice the batter becoming lighter in color and texture as the oranges break apart, lending gorgeous flecks of fruit throughout. Don’t overmix, just make sure everything is combined and looks airy.
Step 3: Bake
Pour that vibrant, orange-speckled batter into your prepped pan and slide it right into the oven. Bake for about 30 to 35 minutes, or until the top springs back lightly and a toothpick poked in the center comes out clean. Let the cake cool completely inside the pan—this keeps it especially moist and makes frosting a breeze.
Step 4: Make the Pineapple Frosting
Once your cake has cooled, whip up the simple yet unforgettable frosting. In a medium bowl, gently fold together the thawed whipped topping, dry vanilla pudding mix, and entire can of crushed pineapple (with juice). In moments, the mixture transforms into a dreamy, spreadable frosting that’s bursting with pineapple flavor and little bits of fruit. Spread evenly over the cooled cake.
Step 5: Chill and Serve
For the best flavor and texture, pop your Mandarin Orange Cake into the fridge for at least 1 hour before serving. This step allows the flavors to mellow and mingle, and the frosting to set up for neat slices. It’s worth the wait, I promise!
How to Serve Mandarin Orange Cake
Garnishes
Dress up your Mandarin Orange Cake with a few extra mandarin orange segments right on top, or sprinkle over a handful of shredded coconut for a tropical flair. Thin curls of orange zest or even maraschino cherries make each slice look inviting and celebratory—don’t be afraid to have fun with your finish!
Side Dishes
This cake is so refreshing and light, it pairs beautifully with fruit salads or a platter of fresh berries. If you’re serving a crowd, a little bowl of vanilla bean ice cream or a dollop of lightly sweetened whipped cream on the side can turn dessert into a true Southern feast.
Creative Ways to Present
You don’t have to stick with a traditional sheet cake! Try baking Mandarin Orange Cake as cupcakes for cute, portable treats, or use a bundt pan for a dramatic centerpiece. Layer cubes of cake with extra whipped topping and fruit in mason jars for picture-perfect parfaits at a picnic or party.
Make Ahead and Storage
Storing Leftovers
Mandarin Orange Cake stays fresh and irresistible for 3 to 4 days when kept refrigerated. Cover the pan tightly with plastic wrap or transfer slices into an airtight container to keep everything moist and flavorful.
Freezing
If you want to enjoy this cake further down the road, you can absolutely freeze it (frosted or unfrosted!). Simply cut into squares, wrap each slice individually in plastic, and place in a freezer bag. Thaw overnight in the refrigerator for best texture.
Reheating
This cake is actually at its best served chilled, but if you’d like to take the chill off, just let the slices sit at room temperature for 15 to 20 minutes before serving. There’s no need to microwave or bake again—the creamy frosting and moist crumb are perfect as is!
FAQs
What makes Mandarin Orange Cake so moist?
The secret is all in the mandarin oranges and their juice, which blend seamlessly into the cake batter, keeping it incredibly moist with bright, citrusy flavor throughout every bite!
Can I use fresh mandarin oranges instead of canned?
Canned mandarin oranges work best here because their juice is essential for the recipe’s moisture and flavor balance. If using fresh, you’d need to supplement with orange juice and be sure to remove all seeds and membranes.
Is it possible to make Mandarin Orange Cake gluten-free?
Absolutely! Substitute your favorite gluten-free yellow cake mix for the boxed mix in the recipe. Just be sure to check that all other ingredients, like the pudding mix, are also gluten-free certified.
Can I make the cake in advance?
Yes! Mandarin Orange Cake is even better after it chills for several hours or overnight, allowing the flavors to develop. It’s a perfect make-ahead dessert for busy gatherings and potlucks.
Do I need to refrigerate the cake after frosting?
Definitely keep this cake chilled. The whipped topping and pineapple frosting are best served cold and will stay fresh for several days in the refrigerator.
Final Thoughts
There’s just something magical about a chilled slice of Mandarin Orange Cake—the burst of citrus, the cool pineapple frosting, and the golden, tender crumb. It’s the kind of treat that makes any gathering feel a little sunnier and sweeter. If you haven’t tried it yet, I can’t recommend it enough. Go ahead and brighten someone’s day with this unforgettable dessert!
Print
Mandarin Orange Cake Recipe
- Total Time: 50 minutes (plus chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in a taste of the South with this delightful Mandarin Orange Cake, also known as Pig Pickin’ Cake. A moist and citrusy cake topped with a luscious pineapple frosting, perfect for any occasion.
Ingredients
Cake:
- 1 box (15.25 oz) yellow cake mix
- 4 large eggs
- ½ cup vegetable oil
- 1 can (11 oz) mandarin oranges (with juice)
- 1 teaspoon vanilla extract
Frosting:
- 1 container (8 oz) whipped topping (thawed)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 can (20 oz) crushed pineapple (with juice)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×13-inch baking dish.
- Mix the Cake: In a large bowl, combine cake mix, eggs, oil, mandarin oranges with juice, and vanilla. Beat until light and fluffy.
- Bake: Pour batter into the pan and bake for 30–35 minutes until a toothpick comes out clean. Cool the cake.
- Make the Frosting: Mix whipped topping, vanilla pudding, and crushed pineapple. Spread over the cake.
- Chill and Serve: Chill the cake for at least 1 hour before serving.
Notes
- This cake is also known as a “Pig Pickin’ Cake” in the South.
- Garnish with extra mandarin slices or shredded coconut if desired.
- Keep refrigerated and consume within 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
