I still remember the first time I had mandarin orange cake. It was at a summer picnic in my aunt’s backyard. The sun was hot, the lemonade was cold, and someone brought out this bright, fluffy cake that tasted like sunshine. I didn’t even know what was in it at the time, but I went back for seconds without thinking.
Mandarin orange cake is the kind of dessert that feels like it belongs everywhere; after a family dinner, on a birthday table, or in a lunchbox for something sweet. It’s soft, moist, and just the right amount of fruity without being too heavy. The tang from the oranges adds a fresh bite that keeps you going back for more. It’s simple to make; just a few ingredients and a little bit of time.
Nutrition Snapshot
This mandarin orange cake isn’t just a burst of citrusy goodness; it also offers a touch of nutritional value. While it’s still a sweet treat, ingredients like mandarin oranges and pineapple add more than just flavor, delivering a bit of vitamin C and fiber in every slice.
- Calories (per serving): 282 kcal
- Protein: 2g
- Fiber: 1g
Why It’s Healthy:
This cake offers a light, fruity indulgence with a nutritional boost. The mandarin oranges provide vitamin C, while the fiber from the pineapple adds extra benefits. Best of all, it’s an easy dessert to whip up, so you can enjoy a sweet treat with minimal guilt.
ARTICLE SECTIONS
Ingredients
- Yellow cake mix: Yellow cake mix makes it quick and easy, without any hassle. Any brand works fine, or you can use your go-to homemade version.
- Canned mandarin oranges: Grab a can with juice included. The syrup adds extra moisture, and the segments are already peeled and soft; perfect for mixing right in.
- Vegetable oil: Adds moisture and keeps every bite soft. Stick with a neutral oil so the citrus flavor stays front and center.
- Eggs: These help bind the mix and give the cake its classic structure.
- Cool Whip or homemade whipped topping: This goes into the frosting to make it light and creamy. A stabilized whipped cream also works if you prefer homemade.
- Instant vanilla pudding mix: Ensure you’re using the instant variety, not the cook-and-serve. Simply add the dry powder straight in; no need to prepare it beforehand.
- Canned crushed pineapple: Use the whole can, juice and all. It blends into the frosting for a bright, fruity finish.
Step-by-Step Instructions
- Preheat your oven to 350°F and lightly coat a 9×13-inch baking dish with cooking spray. Set it aside for now.
- In a large bowl, toss together the yellow cake mix, mandarin oranges (with their juice), eggs, and vegetable oil. Mix it all up with a hand mixer or spoon until it’s smooth, then pour the batter into the prepared pan.
- Bake for approximately 40 minutes, or until a toothpick inserted into the center comes out with a few crumbs. Watch closely to make sure it doesn’t overbake.
- Give the cake time to cool completely before layering on the frosting.
- In another bowl, combine the Cool Whip, crushed pineapple (juice included), and instant vanilla pudding mix. Evenly spread the mixture across the cooled cake.
- Slice, serve, and enjoy!
Beverages & Sides
Pairing the right beverages and sides can make your mandarin orange cake even tastier. Here are some options to complement its bright, fruity flavors:
With Beverages
- Coffee or Espresso: The bitterness balances the sweetness of the cake.
- Citrus Iced Tea: A crisp, refreshing drink that complements the orange flavor without overpowering it.
- Sparkling Wine or Prosecco: A bubbly, elegant option for brunch or special events.
- Tropical Citrus Spritzer: A light, fizzy drink with a citrusy zing that pairs perfectly with the cake’s fresh flavors.
On the Side
- Vanilla Bean Ice Cream: Creamy and smooth, it contrasts nicely with the citrusy cake.
- Light Whipped Cream with Lime Zest: Adds a cool, zesty touch that complements the fruitiness.
- Toasted Coconut Flakes for Garnish: A crunchy, tropical addition that enhances the cake’s flavor.
Variations & Customizations
Make this mandarin orange cake your own by getting creative with ingredients or adding regional twists. Some twists to try:
Tropical Mandarin Twist
Toss in some crushed pineapple or shredded coconut to the batter for a burst of tropical flavor that pairs perfectly with the mandarin oranges.
Southern-Inspired Version
Incorporate chopped pecans into the batter and drizzle with a butter glaze for a warm, homestyle feel for family gatherings.
Low-Sugar Option
For a lighter take, swap the cake mix for almond flour and use fresh mandarins or low-sugar canned mandarins to cut down on sweetness.
Zesty Spice Blend Add-In
For a cozy, holiday version, try adding cinnamon, cardamom, or nutmeg to the batter for a warming twist that pairs beautifully with the citrus flavor.
Final Thoughts
This mandarin orange cake is a delightful treat that’s simple to make and perfect for any occasion. Whether you follow the recipe as is or add your own twist, it’s sure to be a hit! Don’t be afraid to get creative and experiment with different variations; your personal touch can make it even more special.
Give it a go and share your results in the comments below; we can’t wait to hear how you’ve put your own spin on this zesty treat! Also, if you are down to other ideas and inspiration, have a look at my daily Pinterest Pins.
Mandarin Orange Cake
Equipment
- 9×13-inch baking pan
- Hand mixer
Ingredients
Cake Ingredients
- 1 box Yellow cake mix
- 1 can Canned mandarin oranges (with juice)
- 2 large Eggs
- 1/2 cup Vegetable oil
Frosting Ingredients
- 1 container Cool Whip
- 1 can Crushed pineapple (with juice)
- 1 box Instant vanilla pudding mix Use instant, not cook-and-serve.
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch baking pan with cooking spray and set it aside.
- In a large mixing bowl, combine the yellow cake mix, canned mandarin oranges (with juice), eggs, and vegetable oil. Use a hand mixer or spoon to blend everything together until smooth. Pour the batter into the prepared pan.
- Bake for about 40 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. Be careful not to overbake.
- Allow the cake to cool completely before frosting.
- In a separate bowl, mix the Cool Whip, crushed pineapple (with juice), and instant vanilla pudding mix. Spread the frosting mixture evenly over the cooled cake.
- Slice, serve, and enjoy!
Notes
Frequently Asked Questions
Can I use fresh mandarin oranges instead of canned?
Fresh mandarin oranges can be used, but they lack the syrupy liquid that canned mandarins provide. You’d need to compensate by adding a bit of juice or water to get the right consistency for the batter.
Can I make this orange cake ahead of time or freeze it?
Definitely! This cake is easy to make in advance. After baking, just store it in an airtight container for up to 3 days. Want to freeze it? Wrap it up tightly in plastic wrap and foil, and it’ll last for up to 2 months. Just wait until it’s fully thawed before you add the frosting.
What type of cake mix works best?
A classic yellow cake mix is your go-to, but for an extra layer of flavor, you could experiment with a butter or vanilla mix to enhance those citrusy notes.
Is this cake good for potlucks or parties?
Absolutely! This mandarin orange cake is a crowd-pleaser, and the light, fruity flavor makes it a perfect choice for potlucks, parties, or family gatherings.
Should I break up the oranges before adding them?
No need to break them up. Just add the oranges directly from the can. As you mix the ingredients, they will naturally break apart and distribute evenly throughout the batter.
Do I add the pineapple and the juice to the frosting?
Yes, you’ll want to include both the crushed pineapple and its juice in the frosting. This adds the perfect texture and flavor, while the dry pudding mix helps thicken it up, keeping it from getting too runny.
Is it possible to bake this cake in a Bundt pan?
Bundt pans can be a bit tricky, as they often require adjustments to baking times and ingredient amounts. It’s safest to stick with the original pan size for this recipe to maintain the cake’s texture. But if you’re set on using a Bundt pan, be prepared to tweak the recipe for the best outcome.