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Mandarin Orange Cake Recipe

Megan
Mandarin orange cake is a soft, tender and moist yellow cake filled with a sweet mandarin oranges topped with a creamy pineapple frosting. This mandarin orange cake recipe is quick, easy to make and is the perfect refreshing cake to enjoy all year long.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Course Dessert
Cuisine American
Servings 15 servings

Equipment

  • 1 9 x 13 inch (23 x 33 cm) baking pan
  • 1 sheet parchment paper
  • 2 large mixing bowls
  • 1 whisk
  • 1 spoon

Ingredients
  

Mandarin Cake

  • ½ cup (113 g) melted butter
  • ½ cup (120 ml) neutral baking oil
  • 4 large eggs, room temperature
  • 15.25 oz. yellow cake mix
  • 15 oz. canned mandarin oranges

Pineapple Frosting

  • 15 oz. canned crushed pineapple
  • 1 teaspoon vanilla extract
  • 3.4 oz. instant vanilla pudding
  • 8 oz. cool whip, thawed

Instructions
 

  • Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper.
    Open the canned mandarin oranges. Reserve up to 15 mandarin orange slices for topping. Set the reserved oranges aside in a bowl with a lid. 
  • In a large mixing bowl, whisk the oil, melted butter, eggs, entire 16 oz. can of mandarin oranges (plus the juice) and cake mix until well combined. Pour the mandarin cake into the prepared cake pan.
    ½ cup (113 g) melted butter, ½ cup (120 ml) neutral baking oil , 4 large eggs, room temperature, 15.25 oz. yellow cake mix, 15 oz. canned mandarin oranges
  • Bake for 30 - 35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
    Cool the cake in the cake pan for 30 minutes. Using the parchment paper, gently lift the cake out of the pan, remove the parchment paper and return the cake to the pan or to a large serving platter. Cover and transfer the cake to the fridge to chill for 1 - 2 hours.
  • While the cake cools, make the pineapple frosting. Add the crushed pineapple with the juice, vanilla extract and vanilla instant pudding to a large bowl. Mix for about 2 - 3 minutes or until the mixture is fully thickened and combined. Fold in the cool whip to fully combine. 
    15 oz. canned crushed pineapple, 1 teaspoon vanilla extract , 3.4 oz. instant vanilla pudding , 8 oz. cool whip, thawed
  • Top the cooled cake with the pineapple frosting. Cover the cake with plastic wrap and chill in the fridge for at least 2 hours and up to overnight.
    After the chill time top the cake with the reserved mandarin orange slices, slice, serve the cake and enjoy.

Notes

Store: Place leftover pieces of orange and pineapple cake in an airtight container to store in the fridge for up to 5 days. 
Keyword Mandarin Cake, Mandarin Orange Cake, Mandarin Orange Cake Recipe, Orange Cake with Mandarin Oranges
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