This mandarin orange cake is supremely moist and flavorful. It’s topped with a luscious frosting featuring a tropical twist of crushed pineapples and creamy vanilla pudding. This shortcut recipe is effortless to make, yet tastes gourmet.

A slice of mandarin orange topped with pineapple frosting on a vintage plate.

Recipe highlights:

  • Super easy to make – Just 7 ingredients and both the cake batter and frosting is made in one bowl.
  • Ultra moist cake – The cake is extremely moist and tender with a rich custard flavor of yellow cake.
  • Heavenly frosting – The frosting is refreshing and smooth and tastes like pineapple pudding and fresh cream.
A slice of mandarin orange cake being lifted out of the pan.

Ingredients you’ll need:

  • yellow cake mix
  • canned mandarin oranges
  • vegetable oil
  • eggs
  • whipping cream
  • instant vanilla pudding mix
  • canned crushed pineapples
ingredients needed to make a mandarin orange cake

How to make mandarin orange cake:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a large mixing bowl, combine the cake mix, vegetable oil, eggs, and canned mandarin oranges together using an electric mixer.
  2. Pour the batter into a greased 9×13 ceramic or glass pan. Bake at 350F for 40 minutes. Let cool completely before frosting.
  3. Combine the whipping cream and vanilla pudding mix using an electric mixer until thick like buttercream.
  4. Mix in the canned crushed pineapples. Spread the frosting over the completely cooled cake.
process images of how to make mandarin orange cake with pineapple frosting

Optional toppings:

  • toasted coconut
  • sliced almonds or chopped macadamia nuts
  • fresh orange or mandarin slices
  • additional canned mandarin segments

FAQ:

Can I use a different flavor of cake mix?

You can use any flavor you think would go well with the frosting. However, I would stick with something similar, like white or vanilla.

Can I make this cake in advance?

Yes, you can make this cake 1-2 days in advance and store it in the fridge until ready to serve.

A slice of mandarin orange cake on a plate with a piece missing.

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Did you make this recipe? Please kindly leave a comment with your star rating below.

5 from 1 review

Mandarin Orange Cake

Yield: 20 servings
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Author: Lily Ernst
Course: Dessert
Method: Bake
This mandarin orange cake is supremely moist and flavorful. It’s topped with a luscious frosting featuring a tropical twist of crushed pineapples and creamy vanilla pudding. 
Print Leave a Review Pin Recipe

Ingredients

Cake:

  • 1 box yellow cake mix
  • 15 oz (large can) mandarin oranges, undrained
  • 1 cup (240ml) vegetable oil
  • 4 large eggs

Frosting:

  • 1 & 1/2 cups (360ml) whipping cream
  • 3.4 oz (1 box) instant vanilla pudding
  • 8 oz (1 small can) crushed pineapples, undrained

Instructions
 

  • Preheat oven to 350F and grease a 9×13″ ceramic or glass pan.
  • In a large bowl, combine the dry cake mix, canned mandarin oranges, vegetable oil and eggs together using an electric mixer (or vigorously mix by hand using a whisk) until no dry cake mix remains.
    1 box yellow cake mix, 15 oz (large can) mandarin oranges, 1 cup (240ml) vegetable oil, 4 large eggs
  • Pour the batter into the prepared pan and bake at 350F for 40 minutes or until a toothpick inserted comes out clean. Let cool completely before frosting.
  • For the frosting: In a medium bowl, combine the whipping cream and vanilla pudding mix using an electric mixer (or whisk) until it reaches a thick consistency like buttercream frosting.
    1 & 1/2 cups (360ml) whipping cream, 3.4 oz (1 box) instant vanilla pudding
  • Mix in the can of crushed pineapples. Spread the frosting over the completely cooled cake.
    8 oz (1 small can) crushed pineapples

Notes

Leftovers can be covered and stored in the fridge for up to 3 days.
Calories: 301kcal, Carbohydrates: 31g, Protein: 3g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 53mg, Sodium: 237mg, Potassium: 92mg, Fiber: 1g, Sugar: 19g, Vitamin A: 460IU, Vitamin C: 7mg, Calcium: 81mg, Iron: 1mg
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Recipe adapted from Simple Joy