Description
This Mandarin Orange Pineapple Cake is a light, moist, and refreshing dessert that’s perfect for any occasion. Made with mandarin oranges, crushed pineapple, and a fluffy whipped topping, it’s a no-bake cake that’s easy to prepare and bursting with tropical flavors.
Ingredients
For the Cake:
1 box (15.25 oz/432g) yellow cake mix
1 can (11 oz/312g) mandarin oranges, undrained
3 large eggs
1/3 cup (80ml) vegetable oil
For the Topping:
1 package (3.4 oz/96g) instant vanilla pudding mix
1 can (20 oz/567g) crushed pineapple, undrained
1 container (8 oz/227g) frozen whipped topping (e.g., Cool Whip), thawed
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Make the cake batter: In a large bowl, combine the cake mix, mandarin oranges (with juice), eggs, and vegetable oil. Mix until well combined. The batter will be thick.
- Bake the cake: Pour the batter into the prepared pan and spread it evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- Prepare the topping: In a medium bowl, whisk together the instant vanilla pudding mix and crushed pineapple (with juice) until thickened. Fold in the thawed whipped topping until smooth.
- Assemble the cake: Spread the pineapple topping evenly over the cooled cake.
- Chill and serve: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld. Slice and enjoy!
Notes
For a lighter version, use sugar-free pudding mix and low-fat whipped topping.
Add shredded coconut or chopped nuts to the topping for extra texture.
Store leftovers in the fridge, covered, for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 280 kcal
- Sugar: 22g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg