There are so many versions of this cake out there. You may even have your own version. But I happen to like my version. I LOVE mandarin oranges. I love pineapple….heartburn and all. Put them together…and you get THIS cake. OHHHH, this cake. It is definitely a very favorite cake of mine. Oh, and it works well in cupcakes too. It’s super moist……melts in your mouth. The frosting is incredible. I could just eat the frosting by itself. In fact, I have served the frosting as a dessert, scooped into some fancy serving dishes! Now, I don’t like boxed cake mixes, but I will use it for this recipe. It works. So, grab a boxed mix, a can of pineapple, a can of mandarin oranges and a tub of cool whip. You are about to make something that you will want to make over and over again!
Mandarin Orange Pineapple Cake
1 box of white cake mix ( I use Pillsbury)
4 large eggs
1 cup of vegetable oil
1 can (11 oz) mandarin oranges with juice
1 can (20 oz) crushed pineapple, with juice
1 tub (8 oz) of Cool Whip (that has softened in the refrigerator)
1 small box (3.5 oz) of instant vanilla pudding mix
Preheat oven to 350. Spray a 9×13 inch pan with non stick cooking spray.
In a large bowl, mix together the cake mix, eggs, oil and mandarin oranges (with juice). Beat until smooth and pour into prepared pan. Bake for 30 minutes or until a toothpick inserted into the cake middle, comes out clean. Allow to cool completely.
The topping: In a large bowl, beat together the Cool Whip, pineapple (with juice) and the dry pudding mix, until well blended. Eat a big ol spoonful and spread the rest on the cake.
Purely OPTIONAL, but the way I prefer it:
Instead of dumping in the can of mandarin oranges with the juice to the cake mix, I add the juice to the mix, but I break up the oranges into chunks and fold them into the cake batter after everything else is all mixed together. This way you actually get little bits of oranges that you can see in the cake.
I also use another small can of mandarin oranges (drained) to top the cake with.
I have a recipe from years ago and everything is the same for the ingredients, but my recipe only calls for 1/2 cup oil.
Ok I have made this cake 4 times and it has fallen every time. I thought it had to much liquid in the mix so this time I didn’t put in the juice from the oranges. I don’t know what I’m doing wrong. Tell me please
Hi Karen!
hmmm, so you didnt add the pineapple to the cake mix right? Just the oranges? I haven’t had anyone else have this problem. In fact, I just made this during the holidays and it came out fine. Did you check the cake with a toothpick to check for doneness?
Im sorry to ask you these questions. I hate when I inquire about a recipe and the blogger asks me all these questions when I know I did everything right. 🙂 But I am puzzled. The only thing I can think of is the baking time. Im so sorry you are having this issue!
Can I put the pineapple in the cakej
hi there! oh yes, you can put the pineapple in the cake but it will be very very moist. But that isnt a bad thing! enjoy.
My friend who makes this cake frequently advised me to use FRENCH VANILLA INSTANT PUDDING. She says it has a much better flavor than using regular vanilla instant pudding.
Hi Eleanor, Ive tried it with French vanilla and with regular vanilla. I didnt see any difference since the pineapple is the main flavor. Both work! I need to make one of these cakes soon. Now I am craving it!
I’m going to make this. Sounds yummy
Hi Harry, this cake is unbelievably good. I hope you like it!!!!!