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Mandarin Orange Pineapple Cake Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Mandarin Orange Pineapple Cake is a moist and flavorful dessert combining the tangy sweetness of mandarin oranges and crushed pineapple in a tender cake base. Topped with a light and fluffy whipped cream frosting enhanced with instant vanilla pudding and optional crushed pineapple, this cake is perfect for gatherings or celebrations, offering a tropical twist on a classic dessert.

Ingredients

Cake:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil or melted butter
  • 3 large eggs
  • 1 can (11 oz/310 g) mandarin oranges (with juice)
  • 1 can (8 oz/227 g) crushed pineapple (with juice)

Frosting:

  • 1 cup heavy whipping cream (cold)
  • 1 package (3 oz/85 g) instant vanilla pudding mix
  • 1/2 cup powdered sugar
  • 1 small can crushed pineapple (drained, optional)

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or alternatively, two 9-inch round cake pans to prevent the cake from sticking during baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and salt.
  3. Cream Wet Ingredients: In another bowl, combine the granulated sugar with the vegetable oil or melted butter. Add the eggs one at a time, beating well after each addition to create a smooth batter.
  4. Add Fruits: Stir in the mandarin oranges along with their juice and the can of crushed pineapple with its juice into the wet mixture for a burst of tropical flavor throughout the cake.
  5. Combine Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing, which can make the cake dense.
  6. Bake the Cake: Pour the batter into the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely in the pan.
  7. Prepare the Frosting: In a chilled bowl, whip the cold heavy cream until soft peaks form, creating a light and airy base for the frosting.
  8. Add Flavorings: Beat in the instant vanilla pudding mix and powdered sugar until the frosting is firm and holds stiff peaks, perfect for spreading or piping.
  9. Optional Add-In: Gently fold in the drained crushed pineapple if you want an extra burst of pineapple flavor and texture in your frosting.
  10. Assemble the Cake: Spread the prepared frosting evenly over the cooled cake surface, covering all areas smoothly for uniform flavor.
  11. Chill Before Serving: Refrigerate the assembled cake for at least 1 hour before serving. This chilling helps the frosting set properly and enhances the flavors. Garnish as desired with additional mandarin segments or pineapple bits if preferred.

Notes

  • You can substitute vegetable oil with melted butter for a richer flavor.
  • Ensure the heavy cream is cold before whipping for better volume and texture.
  • Use fresh mandarin or pineapple pieces to garnish for a fresh look and taste.
  • For a lighter cake, you can reduce the sugar slightly but it may affect sweetness.
  • Store the cake refrigerated and consume within 3-4 days for best freshness.

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