Description
Mandarin orange pineapple cake brings tropical sunshine to your dessert table with a delightful blend of fruity flavors. Creamy, moist, and easy to prepare, this cake delivers a sweet escape that’ll make your taste buds dance.
Ingredients
Scale
Main Ingredients:
- 1 box Duncan Hines Butter Cake mix
- 4 eggs
- ½ cup Wesson oil
- 1 can mandarin oranges
- 1 can crushed pineapple
Supporting Ingredients:
- ½ cup sugar
- 1 small package instant vanilla pudding mix
Topping Ingredients:
- 1 12-ounce tub of Cool Whip
Instructions
- Crank the oven to exactly 350°F and prepare three 9-inch round cake pans by greasing them thoroughly, dusting with flour, and lining with wax paper.
- Pour 1 box of Duncan Hines Butter Cake mix into a large mixing bowl. Add ½ cup Wesson oil, 1 11-ounce can of mandarin oranges with their juice, ½ cup sugar, and 4 whole eggs.
- Blend the cake mixture using an electric mixer at medium speed for precisely 2 minutes until the batter becomes completely smooth and well incorporated.
- Distribute the cake batter equally among the three prepared pans, making sure each pan receives the same amount of mixture.
- Slide the pans into the preheated 350°F oven and bake for exactly 20 minutes, checking that the cake center springs back when gently touched.
- Remove the cakes from the oven and let them rest inside the pans for 10 minutes to stabilize their structure.
- Carefully transfer the cakes from their pans onto cooling racks and allow them to reach room temperature completely.
- In a separate mixing bowl, combine 1 16-ounce can of drained crushed pineapple with 1 small package of instant vanilla pudding mix.
- Gently fold 1 12-ounce tub of Cool Whip into the pineapple mixture until the frosting becomes smooth and consistent.
- If the icing seems too thick, thin it by adding small amounts of reserved pineapple juice until you reach the desired spreading consistency.
- Once the cakes are fully cooled, spread the pineapple-Cool Whip frosting between each layer and across the entire exterior of the cake.
- Place the completed cake in the refrigerator to set and chill, which enhances the flavor and texture.
Notes
- Check cake doneness by gently pressing the center, which should spring back when fully baked.
- Drain mandarin oranges and pineapple thoroughly to prevent excess moisture in the cake and frosting.
- Cool cakes completely before frosting to prevent the icing from melting or sliding off the layers.
- Make this cake dairy-free by substituting Cool Whip with coconut whipped cream or a non-dairy whipped topping alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 26 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg