If you’re craving sunshine on a plate, this cake delivers in every bite. Bright, juicy mandarin oranges are folded into a soft yellow cake base, giving it a fresh, citrusy twist.
Then comes the magic: a luscious, no-fuss frosting made with whipped topping, sweet crushed pineapple, and tender flakes of coconut.
The result is a light, flavorful dessert that’s as easy to make as it is to love.
Whether you’re serving it at a summer potluck, family gathering, or just because, this tropical-inspired cake is sure to bring smiles all around.
One slice, and you’ll feel like you’ve been transported to a breezy island getaway.
Ingredients
1 package yellow cake mix
11 oz can mandarin oranges, undrained
1 stick butter, melted
1/4 cup vegetable oil
4 large eggs
1 can crushed pineapple (juice used for cake and pineapple used for frosting)
12 oz whipped topping, thawed
1 box instant French vanilla or pistachio pudding
1-1/2 cups shredded coconut
Now that we have everything ready, let’s get
started on crafting this tropical masterpiece.
Step-by-Step Instructions:
Step-by-Step Instructions:
1. Preheat and Prepare
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch cake pans.
2. Mixing the Batter
In a mixing bowl, combine the following
ingredients:
Yellow cake mix
Mandarin oranges (undrained)
Melted butter
Vegetable oil
Large eggs
Shredded coconut
Instant French vanilla or pistachio pudding mix
Beat this mixture until it’s well combined.
3. Baking the Cakes
Fill the prepared cake pans with the batter and bake for approximately 30 minutes.
To check if they’re done, insert a toothpick into the center of the cakes; it should come out clean when they’re ready.
4. Cooling and Drizzling
Remove the cakes from the oven and let them cool on a wire rack for 10 minutes.
Then, using a fork, poke small holes on the tops of the cakes. Drizzle the pineapple juice over the cakes, ensuring it fills all the holes.
5. Preparing the Frosting
In another mixing bowl, combine the following:
Whipped topping
Crushed pineapple
Shredded coconut
Spread this delightful frosting evenly over the cooled cakes.
6. Serve and Enjoy
With your Mandarin Orange Cake with Pineapple Coconut Frosting beautifully frosted, it’s time to serve and savor this tropical delight.
Each bite will transport you to a sun-soaked paradise!
How to Store
Refrigerator: Store the cake covered in the refrigerator for up to 4–5 days. The whipped topping and fruit keep it moist, and chilling helps the flavors meld even more.
Freezer (Optional): You can freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and then foil. Freeze for up to 2 months.
Thaw in the fridge overnight before frosting.
Serving Tip: If the cake has been refrigerated, let it sit at room temperature for about 20–30 minutes before serving for the best texture and flavor.
Variations and Tips
Flavor Variations
Pistachio Twist: Use instant pistachio pudding mix instead of French vanilla for a light green hue and nutty flavor.
Tropical Boost: Add ½ teaspoon of coconut extract or rum extract to the batter for extra island vibes.
Nutty Crunch: Fold ½ cup of chopped pecans or walnuts into the frosting or sprinkle on top for added texture.
Presentation Ideas
Layered Beauty: Decorate the top with mandarin orange slices or a sprinkle of toasted coconut for a gorgeous finish.
Sheet Cake Option: Bake the batter in a 9×13-inch pan for a crowd-friendly version. Adjust baking time to about 35–40 minutes.
Cupcakes: This recipe makes delicious tropical cupcakes. Fill liners ¾ full and bake for 18–22 minutes.
Helpful Tips
Don’t Drain the Oranges: The juice from the can adds moisture and flavor—be sure to include it.
Well-Drained Pineapple: For the frosting, squeeze out excess juice from the crushed pineapple so the topping stays fluffy, not runny.
Make Ahead: Bake the cake layers a day ahead and refrigerate—this makes them easier to frost and enhances the flavor.
Nutritional Information
Per Slice (1 of 12 slices):
Calories: ~375
Total Fat: 20g
Saturated Fat: 10g
Cholesterol: 65mg
Sodium: 280mg
Total Carbohydrates: 45g
Dietary Fiber: 1g
Sugars: 30g
Protein: 3g
Vitamin C: ~10% DV (from mandarin oranges and pineapple)
Calcium: ~6% DV
Allergy Info:
Contains: eggs, dairy (butter, whipped topping), gluten (cake mix), coconut
May contain: tree nuts (if added), soy (check labels)