This mandarin orange cake is soft, moist, and packed with bright citrus flavor. A classic Southern favorite often called pig pickin' cake, it starts with a boxed yellow cake mix and gets a simple upgrade with real butter, mandarin oranges, and a light pineapple whipped topping.
It is the kind of dessert that works for everything from summer cookouts to holiday dinners. Easy to make, not overly sweet, and perfect for feeding a crowd.
Why You'll Love This Mandarin Orange Cake
- Super moist texture thanks to mandarin oranges baked into the batter
- Semi-homemade and beginner friendly
- Light, tropical flavor from pineapple and citrus
- Great make-ahead dessert for parties
- Serves 15 to 20 people
Key Ingredients
- Yellow cake mix for an easy base
- Mandarin oranges with syrup for moisture and flavor
- Butter and oil for richness and tenderness
- Instant vanilla pudding to stabilize the topping
- Crushed pineapple for tangy balance
- Heavy cream for a light, fluffy frosting
Quick Instructions
- Preheat the oven to 350°F and grease a 9 by 13 inch baking pan.
- Mix cake mix, mandarin oranges with syrup, eggs, melted butter, oil, and coconut if using until fluffy.
- Bake the cake until golden and a toothpick comes out clean. Cool completely.
- Whip the cream with powdered sugar until stiff peaks form.
- Stir pineapple, pudding mix, and vanilla until thickened, then fold in whipped cream.
- Spread topping over cooled cake and refrigerate until chilled before serving.
Tips for Best Results
- Do not drain the mandarin oranges
- Let the cake cool completely before frosting
- Chill the cake before serving for cleaner slices
- Add shredded coconut for extra tropical flavor if desired
Mandarin Orange Cake Recipe Card
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Mandarin Orange Cake
- Total Time: 3 hours
- Yield: 15 to 20 servings 1x
Description
This mandarin orange cake is soft, moist, and packed with bright citrus flavor. A classic Southern favorite often called pig pickin' cake, it starts with a boxed yellow cake mix and gets a simple upgrade with real butter, mandarin oranges, and a light pineapple whipped topping.
Ingredients
- Cooking spray
- 1 (15-ounce) can mandarin orange segments in light syrup, not drained
- 1 (15.25-ounce) box yellow cake mix
- 4 large eggs
- 8 tablespoons unsalted butter, melted
- ½ cup vegetable oil
- ½ cup sweetened shredded coconut, optional
- 2 cups cold heavy cream
- 2 tablespoons powdered sugar
- 1 ½ cups crushed pineapple in juice, undrained
- 1 (3.4-ounce) box instant vanilla pudding mix
- 1 teaspoon vanilla extract
- Optional Garnish: Reserved mandarin segments, fresh mint leaves
Instructions
- Preheat oven to 350°F. Lightly grease a 9 by 13 inch baking pan.
- Reserve about 15 mandarin orange segments for garnish.
- In a large bowl or stand mixer, beat the remaining mandarins with syrup, cake mix, eggs, melted butter, oil, and coconut if using until fluffy and well combined, about 2 minutes.
- Pour batter into prepared pan and smooth the top.
- Bake for 30 to 40 minutes, until golden and a toothpick inserted in the center comes out clean. Cool completely.
- Whip heavy cream until soft peaks form. Add powdered sugar and whip until stiff peaks form.
- In a separate bowl, whisk pineapple, pudding mix, and vanilla extract until thickened, about 2 minutes.
- Gently fold whipped cream into the pineapple mixture.
- Spread topping evenly over the cooled cake.
- Cover and refrigerate at least 2 hours before serving. Garnish if desired.
Notes
Make up to 1 day ahead and refrigerate covered. Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
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