Our Orange Cake with Pineapple Icing is fruity, fluffy and super delicious! A box of cake mix with oranges added and three light ingredients mixed together for the icing makes a very light, refreshing and moist orange cake!
Mandarin Orange Cake
Mandarin oranges were a special treat while growing up. I have fond memories of having them for a snack. Now that we have cuties and other small, easy to peel oranges so readily available I rarely have a can of mandarin oranges. So when my mom shared this recipe that she had saved from a newspaper article in the 90s featuring mandarin oranges I couldn’t wait to try it!
The “Pig Pickin Cake” recipe looked so good I made it the first time for a special family gathering. Everyone loved it, but they did not like the name and they thought that it looked a bit plain. So I named the cake after my favorite ingredients. My mom suggested getting an extra can of mandarin oranges to decorate the top and we solved the problems! This Orange Cake with Pineapple Icing has certainly been a hit!
My mom has also given me the recipes for these other easy cakes with fruit, Banana Split Cake and Easy Banana Cream Delight that are a hit I knew this one would be a winner! I also want to try adding cherries to the top to see if it tastes like a tropical fruit cake.
I made this cake again for a cookout with a special gathering of college roommate friends from college. That party was crazy because people brought kids…scads of them! And the adults and kids all LOVED this cake! When your dish is nearly empty after multiple parties you know this recipe is a winner!
How to Make Easy Orange Cake
- Combine boxed cake mix, eggs, oil and undrained can of mandarin oranges together.
- Pour into a greased 13 x 9 inch baking pan.
- Bake for 25 minutes at 325º F.
- Mix container of whipped topping, large can of crushed pineapple and large package of instant vanilla pudding together.
- Spread icing over cooled cake.
- Garnish with an additional can of mandarin oranges if desired.
What is Needed to Make an Orange Pineapple Cake?
- Box of yellow butter cake mix
- Eggs
- Vegetable oil
- Mandarin oranges
- Whipped topping
- Large package instant vanilla pudding
- Large can of crushed pineapple
Tips for Making Orange Cake with Pineapple Icing
- Do not drain oranges or pineapple used in the cake or icing because the juice makes this cake so moist and delicious
- Defrost whipped topping in the refrigerator before using – I try to move cool whip from the freezer to the fridge 12 to 24 hours before making the recipe
- Allow cake to cool so that the whipped topping doesn’t get runny
- If garnishing with oranges I only use drained oranges for decorative purposes
- This recipe can also be made with 3 greased and floured round pans lined with wax paper
Other Easy Cakes for Cook-Outs, Potlucks and Parties
- Gooey Smores Cake
- Best Rich and Moist Chocolate Cake
- Chocolate Covered Strawberry Cake
- Cinnamon Applesauce Cake
- The Best Cake Recipe
- Heath Bar Cake
- Milky Way Cake
Printable Recipe for Orange Cake with Pineapple Icing
Orange Cake with Pineapple Icing
Our Orange Cake with Pineapple Icing is fluffy, fruity and super delicious! A box of cake mix with oranges added and three light ingredients mixed together for the icing is a very light and refreshing dessert!
Ingredients
- 1 box yellow butter cake mix
- 4 eggs
- 1/2 cup vegetable oil
- 11 ounce can mandarin oranges, undrained equals about 1 cup
- 1 container whipped topping
- 1 large can crushed pineapple in natural juices
- 1 large package instant vanilla pudding
- mandarin oranges, drained for garnish optional
Instructions
-
Spray non-stick cooking spray on a 13 x 9 inch baking pan and preheat oven to 325 degrees F.
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Combine cake mix, eggs, oil and 1 can of mandarin oranges and mix well. Make for 25 - 30 minutes until set. Let cool.
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Combine whipped topping, pudding mix and pineapple, stir well. Spread over cake and enjoy! Store in the refrigerator.
Recipe Notes
- Do not drain oranges or pineapple used in the cake or icing because the juice makes this cake so moist and delicious
- Defrost whipped topping in the refrigerator before using - I try to move cool whip from the freezer to the fridge 12 to 24 hours before making the recipe
- Allow cake to cool so that the whipped topping doesn't get runny
- If garnishing with oranges I only use drained oranges for decorative purposes
- This recipe can also be made with 3 greased and floured round pans lined with wax paper
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