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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!
Course Dessert
Cuisine American
Keyword Orange Cake
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 15 people
Calories 295kcal
Author Jennifer @ Plowing Through Life


  • 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


  • Spray non-stick cooking spray on a 13 x 9 inch baking pan and preheat oven to 325 degrees F.
  • Combine cake mix, eggs, oil and 1 can of mandarin oranges and mix well. Make for 25 - 30 minutes until set. Let cool.
  • Combine whipped topping, pudding mix and pineapple, stir well. Spread over cake and enjoy! Store in the refrigerator.


  • 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


Calories: 295kcal | Carbohydrates: 46g | Protein: 4g | Fat: 11g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 320mg | Potassium: 123mg | Fiber: 1g | Sugar: 31g | Vitamin A: 366IU | Vitamin C: 11mg | Calcium: 99mg | Iron: 1mg