Mandarin Orange Cake with Pineapple Frosting is so light and refreshing and is the perfect cake for summer (or any other time too)! The recipe begins with a cake mix and mandarin oranges and the frosting is made with crushed pineapple and vanilla pudding.
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Review 1:”Thanks so much for posting this recipe , my BFF’s mother inlaw is Hawaiian and she makes this cake and it is so delicious (: however if she shared her recipes and we all learned how to make them then she wouldn’t need to bake for us anymore so we just humor her and don’t ask for her recipes, love her to pieces❤️”
Review 2:”I make this cake using orange supreme cake mix instead of the lemon. But I may try the lemon to see if my dad can tell the difference. This is his absolute favorite!“
Review 3:”Thank you for this delicious recipe! It is easy to follow and quick to make.“
This was my grandmother’s favorite cake!
1 box Duncan Hines Butter Cake mix
1/2 cup Wesson oil
1 11- ounce can mandarin oranges
1/2 cup sugar
1 12 ounce tub of Cool Whip
small instant vanilla pudding mix
1 16 oz. can crushed pineapple
Prepare cake batter according to the directions on the box.
Beat in the drained oranges until blended.
Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes and then transfer from the pans to wire racks to cool completely.
In a bowl, combine the drained pineapple and dry vanilla pudding mix.
Fold in the Cool Whip.
Spread some of the frosting on the top of one layer.
Then put the other layer of cake on top of that. Spread the remaining frosting on the top and sides of the cake. Garnish with mandarin oranges or pineapple chunks, if desired.
Store this cake in the refrigerator.