Description
This Mandarin Orange Pineapple Cake is a delightful, moist, and fruity dessert perfect for any occasion. Combining the tangy sweetness of mandarin oranges and crushed pineapple within a tender cake base, it is topped with a light and creamy whipped vanilla pudding frosting, creating a refreshing tropical flavor that’s both luscious and easy to make.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil or melted butter
- 3 large eggs
- 1 can (11 oz / 310 g) mandarin oranges (with juice)
- 1 can (8 oz / 227 g) crushed pineapple (with juice)
Frosting Ingredients
- 1 cup heavy whipping cream (cold)
- 1 package (3 oz / 85 g) instant vanilla pudding mix
- 1/2 cup powdered sugar
- 1 small can crushed pineapple (drained, optional)
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents.
- Combine Wet Ingredients: In a separate bowl, mix the granulated sugar with the vegetable oil or melted butter. Add eggs one at a time, beating well after each addition for a smooth consistency.
- Add Fruits: Stir in the canned mandarin oranges along with their juice and the crushed pineapple including its juice to infuse the batter with tropical flavors and moisture.
- Combine Wet and Dry Mixtures: Gradually add the wet fruit mixture to the dry ingredients, stirring gently until just combined to avoid overmixing which can toughen the cake.
- Bake the Cake: Pour the batter evenly into the prepared pan(s) and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
- Prepare the Frosting: In a chilled mixing bowl, whip the cold heavy cream until soft peaks form, then add the instant vanilla pudding mix and powdered sugar. Continue beating until the frosting is firm and spreadable.
- Add Optional Pineapple: For added texture and flavor, gently fold in the drained crushed pineapple into the frosting.
- Frost the Cake: Spread the prepared frosting evenly over the cooled cake to cover completely.
- Chill and Serve: Refrigerate the frosted cake for at least 1 hour to allow the flavors to meld and the frosting to set. Garnish as desired before serving.
Notes
- Ensure the cake is completely cool before frosting to prevent melting the whipped cream icing.
- You can use either vegetable oil or melted butter based on preference for flavor and texture.
- Draining the pineapple for the frosting is optional but recommended to avoid excess moisture.
- This cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- For a lighter option, substitute heavy cream with a whipped topping, but results may vary.
