Orange Cake with Pineapple Icing
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!
Citrus flavors have always been a favorite from our No-Bake Pineapple Pretzel Salad to our Pina Colada Cake, it’s always fun to close your eyes and pretend you are someplace tropical. Even if only for a few bites.
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 large can of crushed pineapple and instant vanilla pudding together. Once partially set, fold in container of whipped topping.
- Spread icing over cooled cake.
- Garnish with an additional 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
- Instant vanilla pudding
- 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
If you enjoy this recipe be sure to check out our collection of the best 9 x 13″ Cake Recipes from a Box Mix!
Other Easy Cakes for Cook-Outs, Potlucks and Parties
- Smores Cake recipe
- Apple Bundt Cake recipe
- Strawberry Cake with Chocolate Frosting
- Chocolate Chip Cake with Cake Mix
- Heath Bar Cake
- Milky Way Cake recipe
Orange Cake with Pineapple Icing
Ingredients
- 15.25 ounce box yellow butter cake mix
- 4 eggs
- 1/2 cup vegetable oil
- 11 ounce can mandarin oranges, undrained equals about 1 cup
Frosting
- 20 ounce can crushed pineapple in natural juices
- 3.4 ounce package instant vanilla pudding
- 8 ounces whipped topping defrosted
- 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℉.
- Combine 15.25 ounce box yellow butter cake mix, 4 eggs, 1/2 cup vegetable oil and 11 ounce can mandarin oranges, undrained; mix well. Make for 25 – 30 minutes until set. Let cool.
Frosting
- Whisk together 3.4 ounce package instant vanilla pudding and 20 ounce can crushed pineapple in natural juices, stir well until partially set. Fold in 8 ounces whipped topping and spread over cake and enjoy!
- Garnish with additional mandarin oranges. Store in the refrigerator.
Notes
- Allow cake to cool so that the whipped topping doesn’t get runny
- This recipe can also be made with 3 greased and floured round pans lined with wax paper
Did you make this recipe?
Follow PlowingThroughLife on Instagram and Pinterest for more! And don’t forget to leave your thoughts below.
Rate This Recipe Pin This Recipe
My cool whip got runny I think maybe because I mixed it with the mixer because it was still half frozen. Can I fix it
I used the option of mixing the pineapple with prepared cream cheese frosting. I recommend draining the pineapple. Mine was soupy and sitting all night in fridge barely thickened it.