If you are searching for a delightfully moist and fruity dessert that feels like a burst of sunshine on your plate, the Mandarin Orange Pineapple Cake Recipe is your new best friend in the kitchen. This cake combines the perfect balance of tangy mandarin oranges and sweet pineapple with a light, whipped vanilla pudding frosting that will have everyone asking for seconds. It’s an irresistibly fresh twist on a classic layered cake, ideal for celebrations or simply brightening up any day with its vibrant flavors and tender crumb.
Ingredients You’ll Need
Gathering these straightforward yet essential ingredients is key to creating the luscious Mandarin Orange Pineapple Cake Recipe. Each component plays a crucial role, from ensuring the perfect cake texture to infusing the dessert with natural fruit sweetness and creamy frosting richness.
- 2 cups all-purpose flour: The foundation providing structure and softness to the cake layers.
- 2 tsp baking powder: Helps the cake rise for a light, airy crumb.
- 1/2 tsp baking soda: Boosts the leavening action and balances acidity.
- 1/4 tsp salt: Enhances the overall flavor, bringing out sweetness and depth.
- 1 cup granulated sugar: Sweetens the cake evenly and contributes to tenderness.
- 1/2 cup vegetable oil or melted butter: Adds moisture and richness for a soft texture.
- 3 large eggs: Bind the ingredients together and add structure and moisture.
- 1 can (11 oz) mandarin oranges (with juice): Provides juicy bursts of bright citrus flavor.
- 1 can (8 oz) crushed pineapple (with juice): Delivers tropical sweetness and moisture throughout the cake.
- 1 cup heavy whipping cream (cold): The base for a fluffy, luscious frosting.
- 1 package (3 oz) instant vanilla pudding mix: Gives the frosting a creamy, smooth texture.
- 1/2 cup powdered sugar: Sweetens and stabilizes the whipped cream frosting perfectly.
- 1 small can crushed pineapple (drained, optional): An extra fruity addition to fold into the frosting for punchy tropical notes.
How to Make Mandarin Orange Pineapple Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing your baking pan—whether a 9×13-inch or two 9-inch rounds works beautifully. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Separately, cream the sugar with your choice of oil or melted butter, then beat in the eggs one at a time until smooth and combined. Stir in the whole canned mandarin oranges and crushed pineapple along with their juices to infuse the batter with juicy fruit bursts.
Step 2: Combine Wet and Dry Ingredients
Gently fold the wet mixture into the dry ingredients, stirring carefully until just combined. This ensures a tender crumb without overmixing, which can make the cake dense. Pour the batter evenly into your prepared pan(s), smoothing the top for even baking.
Step 3: Bake to Perfection
Bake the cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. This step is crucial for that perfect moist texture that is neither undercooked nor dry. Once baked, allow the cake to cool completely in the pan before moving on to frosting.
Step 4: Prepare the Whipped Cream Frosting
In a chilled bowl, whip the cold heavy cream until soft peaks begin to form. Then add the instant vanilla pudding mix and powdered sugar, beating until the frosting is firm and fluffy. For an extra fruity boost, gently fold in the drained crushed pineapple. This frosting perfectly complements the tropical flavors of the cake without overpowering them.
Step 5: Assemble and Chill
Spread the luscious whipped cream frosting evenly over the cooled cake. Refrigerate for at least one hour before serving to let the flavors marry and the frosting set beautifully. This slicing-ready cake is now a tropical delight ready to enjoy!
How to Serve Mandarin Orange Pineapple Cake Recipe
Garnishes
To highlight the lively fruit flavors, consider garnishing your cake with extra mandarin orange segments, pineapple chunks, or even a sprinkle of toasted coconut flakes. Fresh mint leaves add a lovely touch of green and a refreshing aroma that will entice everyone at the table.
Side Dishes
This cake shines as a standalone treat but pairs wonderfully with a light fruit salad or a scoop of vanilla ice cream. A cup of hot tea or coffee also complements its sweet and tangy flavors perfectly, making each bite even more memorable.
Creative Ways to Present
For a fun party serve, try layering the cake in a large glass trifle bowl with extra whipped topping and fruit in between layers. Alternatively, cut the cake into individual squares and present them on pretty dessert plates with a drizzle of fruit syrup or a dollop of whipped cream for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Leftover Mandarin Orange Pineapple Cake Recipe slices can be stored in the refrigerator, tightly covered with plastic wrap or in an airtight container, to maintain freshness and avoid drying out. The whipped cream frosting keeps the cake moist and flavorful for up to 3 days.
Freezing
This cake freezes well if wrapped securely in plastic wrap and then aluminum foil to prevent freezer burn. Thaw slices overnight in the refrigerator before serving, and refresh the frosting’s texture by letting it come to room temperature briefly or adding a small fresh dollop of whipped cream.
Reheating
Since this is a cream-frosted cake, reheating is generally not recommended. It’s best enjoyed chilled or at room temperature. If you prefer a warm dessert, consider serving frozen cake slices alongside a hot sauce or custard instead.
FAQs
Can I use fresh mandarin oranges and pineapple instead of canned?
Absolutely! Fresh fruit will give a brighter, less sweet taste compared to canned, which often includes syrup. Just be sure to drain excess juice well to avoid altering the batter’s consistency too much.
Is it possible to make this cake vegan?
To make a vegan version, substitute eggs with flax or chia eggs, use plant-based milk, and replace heavy cream with coconut cream whipped to stiff peaks. The texture and flavor will vary, but it’s a fun adaptation.
Can I prepare this cake a day ahead?
Yes! In fact, preparing it a day before allows the flavors to develop beautifully. Just keep it refrigerated once frosted and bring it to room temperature before serving for the best taste.
What type of pan gives the best results?
A 9×13-inch pan is great for a single-layer sheet cake, but dividing the batter into two 9-inch round pans creates a stunning layered presentation. Just adjust baking time slightly for the thinner layers.
How do I know when the cake is perfectly baked?
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is done. Avoid overbaking to keep it moist and tender.
Final Thoughts
I can’t recommend the Mandarin Orange Pineapple Cake Recipe enough for those moments you want a dessert that’s bursting with fresh, tropical flavors yet easy to make and share. Its juicy fruit-filled crumb and heavenly whipped cream frosting make it a crowd-pleaser every single time. Give it a try and watch how quickly it disappears from your table!
Print
Mandarin Orange Pineapple Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Mandarin Orange Pineapple Cake is a moist, fruity dessert bursting with tropical flavors and topped with a creamy vanilla pudding whipped cream frosting. Perfect for gatherings or a refreshing treat, it combines canned mandarin oranges and crushed pineapple within a tender cake base, finished with a light, fluffy frosting enriched with instant pudding and optional pineapple bits.
Ingredients
Cake Ingredients
- 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 Ingredients
- 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
- Prepare the Cake: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or two 9-inch round cake pans for easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined to ensure a light, fluffy cake texture.
- Mix Wet Ingredients: In a separate bowl, blend granulated sugar with vegetable oil or melted butter. Add eggs one at a time, mixing thoroughly after each addition to create a smooth batter.
- Add Fruits: Stir the canned mandarin oranges and crushed pineapple, including their juices, into the wet mixture to infuse the batter with juicy tropical flavors.
- Combine Wet and Dry: Gradually mix the wet ingredients into the dry ingredients, stirring just until combined to prevent overmixing which can toughen the cake.
- Bake the Cake: Pour the batter into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
- Prepare the Frosting: Using a chilled bowl, whip the cold heavy cream until soft peaks form. This will create a light and airy base for the frosting.
- Add Pudding and Sugar: Add the instant vanilla pudding mix and powdered sugar to the whipped cream, then beat until the frosting reaches firm peaks for stability.
- Optional Pineapple Addition: For extra texture and flavor, gently fold in the drained small can of crushed pineapple into the frosting.
- Assemble the Cake: Evenly spread the prepared frosting over the completely cooled cake to achieve a smooth, creamy finish.
- Chill and Serve: Refrigerate the frosted cake for at least 1 hour to allow flavors to meld and the frosting to set. Garnish with additional mandarin orange segments or pineapple chunks if desired before serving.
Notes
- Make sure the cake is completely cool before frosting to prevent the cream from melting.
- Use cold heavy cream straight from the refrigerator for best whipping results.
- You can substitute vegetable oil with melted butter for a richer flavor.
- Optional pineapple in the frosting adds extra moisture and tropical sweetness.
- Store leftover cake refrigerated in an airtight container and consume within 3-4 days for freshness.
