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Mandarin Orange Cake

A light and fluffy cake packed with citrus flavor, made with a boxed yellow cake mix and topped with a fluffy pineapple and pudding frosting.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings: 20 servings
Course: Cake, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box yellow cake mix (15.25 ounces, dry)
  • 1 can mandarin oranges, undrained (15 ounces) Undrained for added moisture
  • 4 pieces eggs
  • 1 cup vegetable oil
For the frosting
  • 12 ounces Cool Whip (or stabilized whipped cream)
  • 1 can crushed pineapple, undrained (20 ounces) Undrained for added moisture
  • 1 box instant vanilla pudding mix (3.4 ounces)

Method
 

Preparation
  1. Preheat your oven to 350°F and spray a 9×13-inch baking pan with cooking spray.
Mixing the Cake Batter
  1. In a large mixing bowl, combine the yellow cake mix, undrained mandarin oranges, eggs, and vegetable oil. Mix until smooth and well combined.
Baking
  1. Pour the batter into the prepared baking pan and bake for 40 minutes, checking for doneness with a toothpick at the 35-minute mark.
Cooling
  1. Remove the cake from the oven and let it cool completely at room temperature.
Making the Frosting
  1. In another mixing bowl, combine the Cool Whip, undrained crushed pineapple, and instant vanilla pudding mix. Whip until smooth and slightly thickened.
Frosting the Cake
  1. Spread the pineapple frosting evenly across the cooled cake using a spatula.
Chilling
  1. Refrigerate the frosted cake for at least an hour before serving, though overnight chilling is recommended.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze the unfrosted cake for up to 2 months. Variations include adding shredded coconut to the frosting or using almond extract in the batter.