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Mandarin Orange Cake Recipe

Mandarin Orange Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 134 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 45 minutes (includes chilling time)
  • Yield: 12 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Mandarin Orange Cake is an irresistibly moist, tender cake bursting with juicy mandarin oranges and topped with a fluffy pineapple whipped cream frosting. This nostalgic Southern classic, sometimes known as ‘Pig Pickin’ Cake,’ comes together easily with pantry staples and is perfect for potlucks, brunches, or summer gatherings.

Ingredients

Units Scale

Cake

  • 1 box (15.25 ounces) yellow cake mix
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1 can (11 ounces) mandarin oranges, undrained

Frosting

  • 1 container (8 ounces) frozen whipped topping (like Cool Whip), thawed
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 box (3.4 ounces) instant vanilla pudding mix

Instructions

  1. Prepare the Cake Batter – In a large mixing bowl, add the yellow cake mix, eggs, and vegetable oil. Pour in the can of mandarin oranges (including the juice). Using an electric mixer, beat the mixture on medium speed for about 2 minutes, or until fully combined and the oranges are broken up into small pieces.
  2. Bake the Cake – Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
  3. Make the Frosting – In a medium bowl, combine the crushed pineapple (with juice) and dry instant vanilla pudding mix. Stir until thickened, then gently fold in the thawed whipped topping until smooth and fluffy.
  4. Frost the Cake – Once the cake is completely cool, spread the pineapple frosting evenly over the top. Chill the cake in the refrigerator for at least 2 hours before serving, so the frosting sets and flavors meld.
  5. Serve – Slice and serve cold, garnished with extra mandarin orange slices if desired.

Notes

  • Do not drain the mandarin oranges or the pineapple—using the juices keeps the cake moist and flavorful.
  • This cake gets even better after chilling overnight, so it’s a great make-ahead option.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Use an offset spatula for easier frosting application.

Nutrition

  • Serving Size: 1 slice
  • Calories: 270
  • Sugar: 24g
  • Sodium: 320mg
  • Fat: 11g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 47mg

Find it online: https://slsrecipes.com/mandarin-orange-cake-recipe/