If you’ve ever found yourself staring into the pantry at 4 p.m. wondering what dessert you can whip up without turning your kitchen into a war zone—this mandarin orange cake recipe is about to be your new favorite lifeline. It’s light, fruity, delightfully moist, and best of all? It looks like you spent hours on it (spoiler: you didn’t).
This cake isn’t just a dessert—it’s a sigh of relief for the busy mom juggling after-school chaos, or the hard-working professional craving a weekend treat without sacrificing half her Saturday. It’s also a winner for picky eaters, holiday potlucks, or those “just bring something sweet” moments we all know too well. If you love easy, crowd-pleasing bakes, check out our Strawberry Earthquake Cake — another fruity, fuss-free favorite.
The beauty of this mandarin orange cake recipe is how it turns simple pantry staples into a showstopper. The kind of treat that makes your kitchen smell like a sunny spring afternoon. And that first bite? Oh, it’s pure nostalgia—like something Grandma used to make, only way easier (and without asking where she hid the recipe card).
So whether you’re hosting brunch, feeding a crowd, or just treating yourself to something sweet after a long day, this cake has your back. It’s the dessert version of a cozy blanket and a deep exhale—easy, comforting, and just sweet enough to brighten your day.
Contents
- 1 Why You’ll Love This Mandarin Orange Cake Recipe
- 2 What You’ll Need
- 3 Equipment
- 4 Step-by-Step Mandarin Orange Cake Recipe Instructions
- 5 Nutritional Breakdown of Mandarin Orange Cake Recipe
- 6 Cooking Time & Yield Details
- 7 Can I substitute the mandarin oranges with fresh oranges?
- 8 Can I make this Mandarin Orange Cake ahead of time?
- 9 Do I have to use boxed cake mix?
- 10 Can I freeze mandarin orange cake?
- 11 What if I don’t have instant pudding mix?
- 12 Can I use light whipped topping or reduced-fat ingredients?
Why You’ll Love This Mandarin Orange Cake Recipe
- No mixer? No problem. This cake plays nice with a mixing spoon.
- It uses boxed cake mix, so prep is practically foolproof.
- Bursting with fruity flavor from mandarin oranges and crushed pineapple.
- The whipped topping frosting is light, fluffy, and dangerously spoon-lickable. For another light and airy option, don’t miss our Cloud Cake — it’s like biting into a sweet cloud.
- Perfect for potlucks, birthdays, or just because you deserve it.
What You’ll Need
Ingredients:
Here’s what goes into the magic:
- 4 large eggs
- One can (11 oz) of mandarin oranges with liquid.
- 1 cup vegetable oil
- 1 (15.25 oz) box yellow cake mix
- Take a 20-ounce can filled with finely mashed pineapple and its naturally sweet liquid, making sure to include every drop for maximum flavor and moisture in your recipe.
- 1 (3.5 oz) package instant vanilla pudding mix
- 1 (8 oz) tub frozen whipped topping, thawed
These ingredients come together in a snap, and you probably already have most of them waiting in your kitchen.
Equipment
Before we dive into the magic, let’s round up what you’ll need. Don’t worry—nothing fancy or chef-level here. Just basic kitchen gear that’s likely already living in your drawers and cabinets:
- Mixing bowl (a large one for the batter)
- Medium bowl (for the frosting)
- Whisk or large spoon
- Spatula
- Electric hand mixer (optional but helpful)
- 9×13 inch baking pan
- Can opener
- Measuring cups and spoons
- Cooling rack
- Plastic wrap or airtight container (for leftovers)
Step-by-Step Mandarin Orange Cake Recipe Instructions
Step 1: Warm up the oven and get your baking dish ready.
Let’s start with the basics. Set your oven to 350°F (175°C). While that’s warming up, grab your 9×13 inch baking pan and either grease it lightly with oil or spray it with non-stick cooking spray. You want the Mandarin Orange Cake to come out clean and smooth—no sticking!
Step 2: Mix the Mandarin Orange Cake batter
In your large mixing bowl, combine:
- The yellow cake mix
- Four large eggs
- One cup of vegetable oil
- The can of mandarin oranges, juice included
To achieve the best texture and consistency in your dish, allow your eggs to sit out for a while until they lose their chill and match the ambient kitchen temperature. This helps them blend more seamlessly into the batter, resulting in a smoother texture. Learn more about the importance of using room-temperature eggs in baking.
Now, grab a whisk or spoon and stir everything together. If you’re using an electric hand mixer, even better—it’ll give you a fluffier batter. Mix for about 2–3 minutes until it’s smooth but still a little textured from the oranges. Don’t worry if the oranges break up a bit—that’s what you want! Their flavor gets baked right into every bite.
Step 3: Pour and bake
Pour the batter into your prepared baking pan. Spread it out evenly with a spatula so it bakes up nice and uniform.
Pop it in the oven and set your timer for 30 to 35 minutes. You’ll know it’s ready when the top is golden and a toothpick inserted into the center comes out clean. The Mandarin Orange Cake will have a light, spongy texture that smells like sunshine and sweet memories.
Once baked, remove the pan from the oven and set it on a cooling rack. Let it cool completely before you even think about frosting it—trust me, patience here pays off!
Step 4: Make the frosting
While your Mandarin Orange Cake cools, it’s frosting time!
In a medium bowl, mix together:
- The entire tub of thawed whipped topping
- The package of instant vanilla pudding mix
- The can of crushed pineapple, juice and all
Use a spoon or whisk to gently fold everything together. This frosting is light, creamy, and has just the right amount of tangy sweetness from the pineapple. It’s like a tropical cloud in dessert form.
Place the frosting in a chilled environment for a short period about 8 minutes to 15 minutes, allowing it to firm up slightly and develop the ideal consistency for effortless spreading or piping. This helps it thicken up and makes it easier to spread on the Mandarin Orange Cake later.
Step 5: Frost and chill
Once the Mandarin Orange Cake has cooled completely (we’re talking room temp—not even a little warm), spread your dreamy frosting all over the top. Use a spatula to get it nice and even.
At this point, you can serve it right away, but here’s a tip: chilling the cake in the fridge for about an hour helps all the flavors settle in and makes slicing even easier. It also gives you a cool, refreshing treat—perfect for warmer days or when you want something light after dinner.
Step 6: Serve and enjoy
Slice the Mandarin Orange Cake into squares and watch it disappear. Each bite is tender, moist, and full of sweet citrus flavor. It’s like sunshine on a plate. Great for potlucks, birthdays, baby showers, or just a random Tuesday when you want a little joy Also perfect for special gatherings is our Carrot Bundt Cake with Cream Cheese Frosting — rich, moist, and beautifully spiced with your coffee.
And if you’re lucky enough to have leftovers, store them in an airtight container in the fridge. The cake stays moist for several days—if it lasts that long!
Nutritional Breakdown of Mandarin Orange Cake Recipe
Let’s talk about what’s really going on behind that sweet, citrusy bite.
While this mandarin orange cake recipe is definitely a treat, it strikes a nice balance between indulgent and light. Thanks to the use of fruit like mandarin oranges and pineapple, the cake gets natural sweetness and moisture without needing tons of extra butter or sugar. Plus, the whipped topping and pudding-based frosting keeps things creamy without going heavy on the fat like traditional buttercream.
This dessert isn’t exactly “health food,” but it’s not over-the-top either. You’re getting some vitamin C from the fruit, a bit of protein from the eggs, and even small amounts of calcium and iron from the pudding mix and cake flour.
Of course, portion size matters. A standard serving is one piece from a 9×13-inch pan (cut into 15 servings). It’s enough to satisfy your sweet tooth without sending you into sugar overload.
If you or your family are watching certain nutrients like sodium or cholesterol, this recipe does have moderate levels of both due to the boxed mix and whipped topping. But with mindful eating, it can absolutely fit into a balanced lifestyle—especially when enjoyed as a once-in-a-while treat, If you’re looking to adapt this for gluten sensitivity, check out our homemade gluten-free flour blend to swap in your favorite recipes or part of a celebration.
Nutrition Facts (per serving – based on 15 servings per Mandarin Orange Cake)
| Nutrient | Amount |
|---|---|
| Serving Size | 1 slice (approx. 1/15 of cake) |
| Calories | 290–310 kcal |
| Total Fat | 15g |
| Saturated Fat | 3.5g |
| Unsaturated Fat | 9g |
| Trans Fat | 0g |
| Cholesterol | 45mg |
| Sodium | 320mg |
| Carbohydrates | 37g |
| Dietary Fiber | 1g |
| Total Sugars | 24g |
| Added Sugars | 15g |
| Protein | 3g |
| Calcium | 60mg (5%) |
| Iron | 1.2mg (6%) |
| Potassium | 110mg |
| Vitamin C | 8mg (9%) |
| Vitamin A | 60 IU (1%) |
Note: Nutritional values are estimates and may vary based on specific brands used and portion sizes.
Cooking Time & Yield Details
When you’re juggling work, errands, and maybe a toddler clinging to your leg, time matters—especially in the kitchen. The good news? This mandarin orange cake recipe is incredibly low-effort with a big flavor payoff. Here’s exactly how much time you’ll need from start to slice.
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 30–35 minutes |
| Chilling Time | 60 minutes (optional but recommended for best texture) |
| Total Time | About 1 hour 45 minutes |
Note: If you’re in a real pinch, the cake can be served as soon as it cools. But letting it chill in the fridge helps the flavors settle and makes slicing cleaner.
Yield
- Servings: 15 slices (from one 9×13-inch pan)
- Perfect for: Potlucks, family dinners, birthdays, or “just because” desserts
- Storage Yield: Keeps well for 3–4 days refrigerated in an airtight container
Cuisine
- Cuisine Type: American
This Mandarin Orange Cake has its roots in classic Southern home baking—where pantry staples and fruit-based desserts shine bright, especially in spring and summer gatherings.
There’s something undeniably comforting about a recipe that delivers joy without demanding much in return. This mandarin orange cake recipe is exactly that—a sweet, simple reminder that homemade doesn’t have to mean hard. It’s the kind of dessert that brings people together around the table, forks in hand, smiles all around. Want another nostalgic favorite? Try our Homemade No-Fail Bean Pie — a timeless, soul-warming treat.
Maybe you’re baking it for a school event, or surprising your coworkers with a midweek treat. Maybe you’re just craving something bright and citrusy to break up the usual chocolate-and-vanilla routine Or try our Vanilla Cake with Strawberry Filling for a fruity twist on a classic favorite. Whatever the reason, this Mandarin Orange Cake fits right in. It’s easy to make, even easier to love, and it quietly becomes the one people ask you to bring again… and again.
You don’t need fancy ingredients, just a few pantry staples, a can of fruit, and a little bit of time. What you get in return is a soft, sunny slice of happiness that tastes like home. And that whipped topping-pineapple frosting? Don’t be surprised if folks ask for a spoonful straight from the bowl.
So the next time you need a crowd-pleaser without the kitchen chaos, keep this mandarin orange cake recipe in your back pocket. It’s sweet, it’s simple, and it hits that just-right note between nostalgic and fresh. Dessert doesn’t have to be complicated—just delicious.
Can I substitute the mandarin oranges with fresh oranges?
You can, but canned mandarin oranges (with juice) are key to the moist texture and citrusy flavor of this mandarin orange cake. Fresh oranges may not give the same result unless you cook them down first.
Can I make this Mandarin Orange Cake ahead of time?
Absolutely! This cake actually gets better after a day in the fridge. Just cover it tightly and store it in the refrigerator for up to 3–4 days.
Do I have to use boxed cake mix?
Using a yellow cake mix keeps the recipe quick and foolproof, but if you prefer a homemade base, you can swap in your favorite yellow cake recipe. Just keep the texture light to complement the fruit.
Can I freeze mandarin orange cake?
Yes, you can freeze the unfrosted cake. Securely encase the item by first covering it with a layer of plastic wrap, ensuring no air seeps in, then follow up with a sheet of aluminum foil to lock in freshness and protect it from external elements. Thaw overnight in the fridge, then add the frosting fresh before serving.
What if I don’t have instant pudding mix?
The pudding adds stability and creamy texture to the whipped topping frosting. If you skip it, the frosting may be thinner. You can substitute with a small amount of cream cheese or Greek yogurt to help it thicken.
Can I use light whipped topping or reduced-fat ingredients?
Definitely. Light whipped topping and lower-fat pudding mix still work well and help make the cake a bit lighter while keeping the flavor intact.
