Orange Pineapple Cake
Orange Pineapple Cake is an easy cake recipe that starts with a boxed cake mix and canned mandarin oranges. Topped with a delicious and fluffy whipped pineapple vanilla pudding frosting. So moist, light, and refreshing.
Servings 20 people
Mandarin Orange Cake
- 1 box (15.25 oz) yellow cake mix
- 1 can (11 oz) mandarin oranges do not drain
- 1/2 cup vegetable oil or canola oil
- 1/2 cup sour cream
- 3 large eggs
Whipped Pineapple Pudding Frosting
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 can (8 oz) crushed pineapple do not drain
- 1 box (3.4 oz) instant vanilla pudding
Heat oven to 350°. Prepare a 9x13 baking dish by spraying with cooking spray. Set aside.*If wanted, you can make this recipe in 3 (8" or 9") round cake pans for a layered cake. I prefer it in the 9x13 baking dish so that's what I do. The cake is so moist that sometimes it's hard to get the layers to stay together and form. The frosting is also a looser frosting (aka - not stiff like a buttercream frosting) so it's easier to frost the 9x13 cake.
In a large bowl with a handheld mixer, or bowl of a stand mixer, combine the cake mix (do not prepare just add the dry cake mix), mandarin oranges (juice and all), oil, sour cream, and eggs. Beat together for 1-2 minutes until completely combined and oranges are broken up.
Pour into the prepared pan. Bake for 25-30 minutes or until sides start to pull away from the pan and a toothpick inserted into the middle of the cake comes out with moist crumbs only.
Let the cake cool completely before frosting.
Prepare the frosting. Add the heavy whipping cream, powdered sugar, crushed pineapple (juice and all), and instant pudding mix into a mixing bowl (or bowl of a stand mixer) and beat until stiff peaks form. This will take about 5 minutes.
Spread whipped frosting onto the cake. Cake can be served right away or for best taste/texture cover it with plastic and let the frosted cake refrigerate overnight or for 4-6 hours before serving. It's best served cold but still delicious served right away.
If you are using round cake pans the cook time will decrease to about 20 minutes. Watch it closely. The cake can be made into a layered cake (I have done it several times) but it's easiest to make the 9x13 cake. The cake is so moist which means that the thinner layers sometimes will fall apart really easily.
When you beat the frosting with pineapple it won't get rid of all the pineapple chunks so if you prefer no chunks then dump the can of crushed pineapple into a blender or food processor and process it until smooth with no large chunks. Add it into the frosting as is, and then beat until stiff according to recipe directions.
This recipe was originally posted (Summer 2017) as a layered cake. I have since had problems, along with many readers, making a layered cake because of the moistness of the cake and the looser frosting. Meaning, the frosting is not thick like buttercream frosting. Because of that, I have been exclusively making this in the 9x13 baking dish with great results each time. The frosting holds up better opposed to the layered cake where the frosting did not do well holding the thinner, moist layers together. The recipe is the same. New pictures and updated post is all that was changed when I republished June 2020.
Calories: 272kcal | Carbohydrates: 28g | Protein: 3g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 210mg | Potassium: 81mg | Fiber: 1g | Sugar: 18g | Vitamin A: 517IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 1mg