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Mandarin Orange Pineapple Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 51 reviews
  • Author: Mary
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Optional Pineapple Addition: For extra texture and flavor, gently fold in the drained small can of crushed pineapple into the frosting.
  10. Assemble the Cake: Evenly spread the prepared frosting over the completely cooled cake to achieve a smooth, creamy finish.
  11. 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.

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