Mandarin Orange Cake {My Favorite Summer Cake}

This pretty orange infused cake is the perfect summer treat! Mandarin oranges are baked into a yellow cake and topped with a creamy pineapple frosting.  

I know it's spring, but I can't help thinking about summer. You can blame my lingering thoughts of summer on this yummy Mandarin Orange Cake pictured above. I'm a sucker for most any dessert, but old fashioned-southern cakes and pies hold a special place in my heart. A few of my favorites are this Hummingbird Cake, Coconut Cake , Vanilla Pound Cake, Moms Strawberry Cake , Southern Strawberry Layer Cake and this delicious Mandarin Orange Cake. 

Some folks call this cake a Pig Pickin Cake, but I know it as a Mandarin Orange Cake. This is my oldest son's absolute favorite cake! He could probably eat the whole cake all by himself if I left him alone with it. This pretty orange infused cake is the perfect summer treat. 

Mandarin oranges are baked into a yellow or butter cake mix and finished off with a fluffy vanilla-pineapple whipped topping. This light fluffy frosting makes this the perfect summer cake. The best part about this easy cake is it can be prepared in advance because the longer this sits the better it taste. 

If you've never had a taste of a Mandarin Orange cake don't you think it's due time? In usual fashion I've included some step by step photos and the full recipe is at the end of this post.

Start by preheating the oven to 350 F degrees. Add, the cake mix, oil, eggs and mandarin oranges to a large mixing bowl or use your kitchen aid mixer. Place about 6-8 whole mandarin oranges aside to use for garnish. 

Mix together the cake ingredients using an electric mixer or kitchen aid mixer. Pour the batter into two greased and floured 8 or 9 inch round cake pans. Bake cakes for 30 minutes or until cake is golden brown and springs back when touched. 

Remove cakes from oven and let cakes cool in pans for 10 minutes, remove and cool on a baking rack until completely cooled. Frost when cakes are completely cooled.

While the cakes cool, prepare the frosting. Mix the dry pudding mix and un drained pineapple together with spoon. Fold in cool whip until well blended. Add some frosting to the first cake layer. 

Spread the frosting to the edges. Add the second cake layer and use the rest of the frosting to frost the sides and the top of cake.

 

Finish off by garnishing with the remaining mandarin orange segments.

I know summer isn't here yet, but bake this cake and enjoy a slice of summer a bit early.

Mandarin Orange Cake

Ingredients:
1 - 15.25 ounce package yellow, butter or french vanilla cake mix
1/2 - cup vegetable or canola oil 
3 - eggs
1 - 15 oz can mandarin oranges, un-drained and separated

Whipped Pineapple Vanilla Frosting:
1 - 8 ounce can crushed pineapple, un-drained
1- 3.4 ounce box vanilla or french vanilla instant pudding mix
1 - 8 ounce cool whip (whipped topping), thawed whipped topping

Directions:
Preheat oven to 350 F. Add the cake mix, oil, eggs and mandarin oranges with liquid to a large mixing bowl. Remove 6-8 orange segments and set aside to use for garnish.

Using a electric mixer or a kitchen aid mixer with the paddle attachment, blend together the cake mix, oil, eggs and mandarin oranges. Pour batter into two greased and floured round 8-9 inch cake pans.

Bake at 350 degrees for 25 - 30 minutes or until golden brown and the cake springs back when touched. Remove from oven and cool in pans 10 minutes.

Remove from pans and cool completely on a baking rack. Frost cakes when completely cooled.

Prepare the frosting by adding the dry pudding mix and un drained pineapple together in a large bowl and mix with a spoon. Fold in cool whip until well blended.  

Spread some frosting onto the first cake layer. Frost both layers and sides of cake. Garnish with remaining mandarin orange segments. Keep refrigerated until ready to serve. 

Refrigerate any leftovers. 

Recipe Source: Arkansas Potluck in Print (1991)

Share this post