Yellow Cake with Mandarin Oranges and Pineapple Whipped Topping

Introduction

You mix the mandarin oranges and their juice straight into the yellow cake batter, which gives the layers extra moisture and a mild citrus flavor without extra work. The topping is a chilled mix of vanilla pudding, crushed pineapple, and whipped topping, so this fits best when you want a simple layer cake that can be made ahead and served cold.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 12

Ingredients

Cake

• 1 box (15 oz / 430 g) yellow cake mix
• 1 can (11 oz / 312 g) mandarin oranges
• 3 eggs

Icing

• 1 box (5.1 oz / 144 g) instant vanilla pudding mix
• 1 can (20 oz / 567 g) crushed pineapple
• 1 container (12 oz / 340 g) CoolWhip or other whipped topping

Instructions

1. Preheat oven to 350°F (180°C). Grease the sides and bottom of cake pans with shortening, and dust with flour.
2. Pour yellow cake mix into mixing bowl. Add eggs and the mandarin oranges plus their juice. Blend until moistened, then beat for approximately 2 minutes at medium speed.
3. Pour batter evenly into prepared baking pans. Bake approximately 30 minutes in the preheated oven or until a toothpick inserted into the center comes out clean.
4. Remove from oven and let the cakes cool completely.
5. Scoop CoolWhip into a clean mixing bowl. Add the instant vanilla pudding mix. Drain all the pineapple juice from the can of crushed pineapples, and fold the pineapple into CoolWhip. Chill icing for about 30 minutes.
6. After the cakes cool, frost each layer with your icing.

Variations

• Swap the yellow cake mix for white cake mix if you want a lighter vanilla flavor and a paler crumb.
• Use sugar-free instant vanilla pudding mix in place of the regular pudding mix to cut sweetness slightly while keeping the icing structure similar.
• Replace the CoolWhip with stabilized whipped cream if you want a less sweet topping; the texture will be softer and the cake should be eaten sooner.
• Bake the batter in a 9×13-inch pan instead of layers for easier slicing and a higher cake-to-frosting ratio in each piece.
• Use canned peach slices in place of the mandarin oranges for a softer fruit flavor and less citrus in the cake layers.

Tips for Success

• Add the mandarin oranges with their juice exactly as written; that liquid helps keep the cake moist.
• Drain the crushed pineapple thoroughly before folding it into the CoolWhip so the icing stays thick enough to spread.
• Beat the batter for the full 2 minutes at medium speed so the cake mix fully hydrates and the crumb bakes evenly.
• Let the cakes cool completely before frosting or the whipped topping icing will loosen and slide.
• Pull the cake when the toothpick comes out clean or with a few dry crumbs; wet batter means it needs more time.

Storage and Reheating

Store the frosted cake in an airtight container or covered cake carrier in the refrigerator for up to 4 days. Because the topping is made with whipped topping and pineapple, it should not sit at room temperature for long.

For freezing, wrap unfrosted cake layers tightly in plastic wrap and then foil, or place them in a freezer-safe container, for up to 2 months. The fully assembled cake can be frozen, but the icing may release moisture and lose some of its texture after thawing.

Do not reheat this cake. Serve it cold from the fridge or let slices sit at room temperature for 10 to 15 minutes before serving if you want a softer texture.

FAQ

Do you drain the mandarin oranges before adding them to the batter?

No. The instructions use the mandarin oranges plus their juice, and that liquid is part of the cake batter.

Can you make the cake a day ahead?

Yes. It holds well in the fridge, and the chilled topping makes it a good make-ahead cake.

Can you use homemade whipped cream instead of CoolWhip?

Yes, but it should be stabilized if possible. Plain whipped cream is softer and will not hold as long once mixed with pineapple.

Can you make this recipe gluten-free?

Yes, if you use a gluten-free yellow cake mix and confirm the pudding mix and whipped topping are gluten-free. The texture stays close to the original because the cake is based on a mix.