Description
This Mandarin Orange Cake with Pineapple Coconut Frosting is a tropical-inspired dessert bursting with citrusy sweetness, creamy pineapple, and a hint of coconut. It’s light, refreshing, and perfect for summer gatherings, family dinners, or whenever you crave a fruity treat. The best part? It’s made with simple pantry staples and comes together in no time.
Who is this Recipe For?
This cake is for anyone who loves bright, fruity flavors and easy baking. Whether you’re a beginner looking for a no-fail dessert, a busy parent who wants a quick crowd-pleaser, or a seasoned baker searching for a refreshing twist, this recipe is perfect. It’s especially great for potlucks, picnics, birthdays, and holidays.
Why it’s Great
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Easy to make: Uses boxed cake mix for convenience.
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Tropical flavors: Mandarin oranges, pineapple, and coconut bring sunshine to your table.
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Moist and fluffy: Fruit juice keeps the cake tender and light.
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Crowd-pleaser: Always a hit at parties and gatherings.
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Make-ahead friendly: Stays fresh in the fridge for days.
Ingredients
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1 package yellow cake mix
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11 oz can mandarin oranges, undrained
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1 stick butter, melted
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1/4 cup vegetable oil
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4 large eggs
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1 can crushed pineapple (juice for cake, pineapple for frosting)
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12 oz whipped topping, thawed
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1 box instant French vanilla or pistachio pudding
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1 1/2 cups shredded coconut
Kitchen Equipment Needed
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Two 9-inch cake pans
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Mixing bowls
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Electric mixer or whisk
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Measuring cups and spoons
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Wire cooling rack
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Spatula
Step-by-Step Instructions
1. Preheat and Prepare
Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
2. Make the Batter
In a large mixing bowl, combine cake mix, mandarin oranges (with juice), melted butter, oil, eggs, shredded coconut, and pudding mix. Beat until smooth.
3. Bake
Divide batter evenly into pans. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool and Drizzle
Let cakes cool for 10 minutes on a wire rack. Poke holes in the tops with a fork and drizzle pineapple juice over them.
5. Frosting
In another bowl, mix whipped topping, crushed pineapple, and shredded coconut. Spread over cooled cakes.
6. Serve
Slice, serve, and enjoy the tropical goodness!
Storage
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Refrigerator: Store covered in the fridge for up to 4 days.
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Freezer: Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.
FAQ
Can I use fresh fruit instead of canned?
Yes! Fresh mandarin slices and pineapple chunks can be used, but make sure to add a little juice for moisture.
Can I make this cake ahead of time?
Absolutely. It tastes even better the next day after chilling in the fridge.
Can I use a different pudding flavor?
Vanilla, pistachio, or even coconut pudding all work beautifully.
Can I bake this as a sheet cake?
Yes, simply pour the batter into a 9×13-inch pan and adjust baking time to about 35–40 minutes.
Conclusion
This Mandarin Orange Cake with Pineapple Coconut Frosting is the ultimate tropical dessert that combines ease with irresistible flavor. Light, fruity, and creamy, it’s the perfect sweet treat to brighten up any occasion. Once you try it, it will become one of your go-to cakes for family and friends.
