Mandarin Orange Cake

A slice of cake topped with two of mandarin orange segments and mint leaves on a square white plate with a fork.

Mandarin Orange Cake is a classic Southern dessert that’s been loved for generations. The cake is incredibly moist, with bits of mandarin oranges throughout, and topped with a fluffy pineapple frosting.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 371kcal

Author Anne Clark

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

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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.

You can bake this cake in other cake pans. Here's how:

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.

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.

Nutrition