If you’re dreaming of a light, fruity dessert that’s bursting with tropical flavors, this Mandarin Orange Cake with Pineapple Coconut Frosting is just what you need! Moist, tender, and incredibly simple to make, this cake combines the brightness of mandarin oranges with the sweetness of pineapple and coconut. Perfect for potlucks, birthdays, or any sunny afternoon, it’s a refreshing treat that’s sure to impress family and friends. Plus, thanks to a few shortcut ingredients, it’s easy enough for even beginner bakers!
Preparation Time
-
Prep Time: 15 minutes
-
Bake Time: 25–30 minutes
-
Cooling Time: 45 minutes
-
Total Time: About 1 hour and 30 minutes
Ingredients
For the Cake:
-
1 package yellow cake mix
-
1 (11 oz) can mandarin oranges, undrained
-
1 stick (1/2 cup) butter, melted
-
1/4 cup vegetable oil
-
4 large eggs
-
Juice from 1 can crushed pineapple (reserve pineapple for frosting)
For the Frosting:
-
12 oz whipped topping (thawed)
-
1 box (3.4 oz) instant French vanilla or pistachio pudding mix
-
Reserved crushed pineapple
-
1-1/2 cups shredded coconut
Instructions
1. Preparing the Cake:
-
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13-inch baking pan.
-
Mix the batter:
In a large bowl, combine the yellow cake mix, undrained mandarin oranges, melted butter, vegetable oil, eggs, and about 1/4 cup of pineapple juice from the crushed pineapple can.
Beat the mixture with an electric mixer on medium speed for 2–3 minutes until the batter is smooth and the oranges break up into small pieces. -
Bake:
Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. -
Cool:
Let the cake cool completely in the pan on a wire rack, about 45 minutes.
2. Preparing the Frosting:
-
Mix the frosting:
In a large bowl, gently fold together the whipped topping, instant pudding mix, the reserved crushed pineapple (without extra juice), and shredded coconut. Mix until just combined.
The frosting will thicken slightly as it sits.
3. Assembling the Cake:
-
Frost:
Once the cake is fully cooled, spread the pineapple coconut frosting evenly over the top. -
Chill (Optional):
For best flavor and texture, refrigerate the cake for at least 30 minutes before serving.
And there you have it — a stunning, easy-to-make Mandarin Orange Cake with a luscious Pineapple Coconut Frosting! Every bite is soft, fluffy, and loaded with sunny citrus and tropical sweetness. This cake is a showstopper at barbecues, family gatherings, or even a cozy night at home.
The secret is how the mandarin oranges make the cake extra moist without being too heavy, while the pineapple and coconut in the frosting bring a light, irresistible finish.
Give it a try, and don’t be surprised when everyone asks for the recipe!