Mandarin Orange Cake is one of those old-fashioned Southern desserts that’s been loved for generations. The cake is incredibly moist, with bits of mandarin oranges throughout, and topped with a fluffy pineapple frosting.
Because it’s kept in the refrigerator, it’s served nice and cold—making it a favorite during the spring and summer months.
My version keeps things super simple! Start with yellow cake mix, toss in a few extra ingredients to make it super special, bake it, and top it with an easy Cool Whip, vanilla pudding mix, and crushed pineapple frosting.
Plus, it's an easy one-layer sheet cake, perfect for storing in the fridge or carrying to any occasion—just like this chocolate orange cake!
Jump to:
- Why You'll Love This Cake
- Ingredients with Notes
- How to Make Mandarin Orange Cake
- Recipe Tips
- Presentation and Serving Tips
- Cake Pan Options with Bake Times
- Storing Tips
- Fun Facts
- Frequently Asked Questions
- More Spring and Summer Cakes to Try
- Subscribe for a Free Meal Plan
- Leave a Comment
- Follow Me On Pinterest!
- Recipe
- Comments
Why You'll Love This Cake
One layer. Sheet layer cakes are super easy and I love them! They're great for beginner bakers, too. No worries about multiple cake pans with equal amounts of batter.
Cake mix short cut. The cake is kinda from scratch. It begins with a cake mix so there's no measuring flour, baking soda, etc. You'll add extra ingredients to make it extra yummy!
Texture. This cake has the perfect texture because it's moist (thanks to the oil and sour cream) and dense making it the perfect companion for the fluffy frosting.
Pineapple frosting. Mixing instant vanilla pudding mix with Cool Whip, then folding in crushed pineapple creates a fluffy, creamy, pineapple infused frosting that is so delicious, I would eat it all by itself!
Tropical flavor. Just like my Apricot Nectar Cake, this cake is packed with refreshing citrus flavors reminiscent of the tropics!
Ingredients with Notes
Boxed Yellow Cake Mix - a great shortcut because the flour, sugar, and baking powder are perfectly measured and blended. You could substitute with lemon, orange, or white cake mix.
Canned Mandarin Oranges - you will use both the oranges and juice in the cake batter! However, you may want to buy 2 cans of mandarin oranges - one for the cake batter and one for garnish (see the recipe card).
Cool Whip - allow time for the cool whip to thaw. Move it out from the freezer to the refrigerator several hours before you begin making the cake.
Instant Vanilla Pudding Mix - the purpose of the pudding mix is to add flavor to the frosting and to thicken it up.
Crushed Pineapple - no need to drain the pineapple; you will need the juice to make the frosting spreadable and fluffy.
Another wonderfully fruity citrus cake is my Pineapple Pound Cake. This one is made from scratch so it takes a bit longer to put together but totally worth it!
How to Make Mandarin Orange Cake
You'll love how easy this cake is to make! Mix, pour, bake, eat! So simple yet the cake tastes incredible.
Step 1. Mix all the ingredients for the cake, then pour the batter into the pan.
Step 2. Bake the cake! Enjoy how wonderful your kitchen smells!
Step 3. Make the pineapple frosting and spread it onto the cooled cake! Lick the spoon!
Step 4. Garnish with orange slices and mint leaves for a pretty presentation! Enjoy!
Recipe Tips
For extra extra orange flavor, add a small packet of dry, orange flavored gelatin mix to the batter.
Be sure to generously grease and flour the cake pan to the cake won't stick to it.
Bake the cake in the center of the oven (on the center oven rack). Baking it on the lower or upper oven rack will effect the bake time and browness of the cake.
You can bake the cake the day before you plan to serve it; however, frost the cake on the same day you're serving it.
Presentation and Serving Tips
Top the frosted cake with extra mandarin orange segments and fresh mint leaves.
For an extra special treat, sprinkle sweetened and toasted coconut flakes and chopped pecans on top of the frosted cake.
Cake Pan Options with Bake Times
Even though I'm a huge fan of a 9x13-inch cake pan, you can certainly switch things up and make this cake in several different cake pans! Here's how the bake times will change:
Bundt cake pan: Using a 12-cup bundt cake pan, the cake will take a little longer to bake. Check for doneness at the 35-minute mark, then every 5 minutes after that (up to 1 hour). Use the toothpick method to check for doneness. Insert the toothpick into the cake, remove it, and if there's no wet batter stuck to it, the cake is done. My chocolate chip pound cake is made in a bundt pan!
Two 8" or 9" cake pans: Fill the pans with equal amounts of batter. Bake 20-30 minutes, depending on your oven. Use the toothpick method to check for doneness.
Muffin pan (for cup cakes!): For about 24 cup cakes, bake 18-23 minutes. Check for doneness with the toothpick method.
Storing Tips
Store the baked and frosted cake covered in the refrigerator for up to 3 days. You can also store the cake in the freezer to enjoy it later. Let it thaw on the counter for about 30 minutes or overnight in the refrigerator.
Fun Facts
Funny, you might also hear it called Pig Pickin’ Cake or Pig Lickin’ Cake, a name that comes from its popularity at Southern barbecues and pig roasts. No matter what you call it, this cake is always a crowd-pleaser!
Frequently Asked Questions
Yes, because of the whipped topping, the cake must be stored in the refrigerator. Which is great because this cake is at its best when served ice cold!
This cake is often served at Southern pig roasts, also known as "pig pickin’s." The name stuck because it’s a go-to dessert for barbecue gatherings. It's a great summer time cake!
Yes! Yellow cake mix is traditional, but a butter or vanilla cake mix works too. Some people even use pineapple or orange cake mix for extra citrus flavor.
More Spring and Summer Cakes to Try
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Recipe
Mandarin Orange Cake
Equipment
- 9x13-inch cake pan
- Electric mixer
- measuring cup(s)
- measuring spoons
Ingredients
CAKE
- 15.25 oz Yellow cake mix I use Pillsbury Moist Supreme
- 3 large eggs, beaten
- ½ cup canola oil
- ½ cup full fat sour cream
- 10.5 oz can of mandarin oranges in juice, do not drain
- 1 teaspoon pure orange extract
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
FROSTING
- 8 oz Cool Whip whipped topping, thawed
- 3.4 oz package of instant vanilla pudding mix
- 20 oz can of crushed pineapple in juice, do not drain
OPTIONAL GARNISHES
- 10.5 oz can of mandarin oranges in juice, drained
- fresh mint leaves
Instructions
- Preheat oven to 350F. Spray a 9x13-inch cake pan with non-stick flour-oil spray (Baker's Joy).
- In a large mixing bowl, add the cake mix, eggs, oil, sour cream, mandarin oranges, orange extract, vanilla extract, and baking powder. With an electric mixer, blend on medium speed for 2 minutes; scraping down sides at least once.15.25 oz Yellow cake mix, 3 large eggs, beaten, ½ cup canola oil, ½ cup full fat sour cream, 10.5 oz can of mandarin oranges in juice, do not drain, 1 teaspoon pure orange extract, 1 teaspoon pure vanilla extract, 1 teaspoon baking powder
- Pour batter into the cake pan, using a spatula to scrape out all the batter. Bake in the center of the oven about 30-40 minutes (depending on your oven) or until a toothpick inserted into the middle comes out with crumbs and no wet batter.
- Set the cake pan on a wire rack to completely cool off.
- After the cake has completed cooled off, make the frosting. Combine Cool Whip and pudding mix in a large bowl with a spoon. Fold in the crushed pineapple. Spread on top of the cake. Serve right away or keep in the refrigerator until ready to serve.8 oz Cool Whip whipped topping, thawed, 3.4 oz package of instant vanilla pudding mix, 20 oz can of crushed pineapple in juice, do not drain
- Optional garnish with mandarin orange slices and fresh mint leaves.10.5 oz can of mandarin oranges in juice, drained, fresh mint leaves
Notes
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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