Cathy's Mandarin Cake
Bursting with tropical flavors and silky creaminess, Cathy’s Mandarin Cake is a delightful dessert that’s as easy to make as it is to enjoy. This crowd-pleasing recipe combines a moist, citrus-infused yellow cake base—made with canned mandarin oranges and a simple boxed mix—with a luscious no-bake pineapple cream cheese frosting. The addition of instant vanilla pudding and whipped topping creates a dreamy, cloud-like texture, while vibrant mandarin orange segments serve as the perfect garnish for a pop of color and flavor. Ready in under an hour, this chilled mandarin pineapple cake is the ultimate make-ahead dessert for summer gatherings, family dinners, or any occasion that calls for something sweet, fresh, and irresistibly creamy.
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Ingredients
- 11 ounces mandarin oranges (canned, undrained)
- 15.25 ounces yellow cake mix
- 3 large eggs
- 0.5 cups vegetable oil
- 8 ounces crushed pineapple (canned, undrained)
- 3.4 ounces instant vanilla pudding mix
- 8 ounces cream cheese (softened)
- 1.5 cups powdered sugar
- 12 ounces whipped topping (thawed)
- 10 pieces mandarin orange segments (for garnish)
Directions
Step 1
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan.
Step 2
In a large mixing bowl, combine the canned mandarin oranges (undrained), yellow cake mix, eggs, and vegetable oil.
Step 3
Mix with an electric mixer on medium speed for 2 minutes, scraping down the sides of the bowl as needed, until the batter is smooth and the oranges are slightly broken apart.
Step 4
Pour the batter evenly into the prepared pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 5
While the cake cools completely in the pan, prepare the frosting.
Step 6
In a medium mixing bowl, beat the softened cream cheese and powdered sugar together until light and fluffy.
Step 7
Add the crushed pineapple (undrained) and instant vanilla pudding mix to the cream cheese mixture, stirring until well combined.
Step 8
Fold in the whipped topping gently until the frosting is smooth and airy.
Step 9
Once the cake is completely cooled, spread the frosting evenly over the top using a spatula.
Step 10
Garnish with mandarin orange segments arranged decoratively on top.
Step 11
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
Step 12
Slice into squares and serve chilled!
Nutrition Facts
| Serving size | (2176.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5665.3 |
| Total Fat 282.9g | 0% |
| Saturated Fat 110.1g | 0% |
| Polyunsaturated Fat 67.2g | |
| Cholesterol 809.1mg | 0% |
| Sodium 4403.2mg | 0% |
| Total Carbohydrate 780.1g | 0% |
| Dietary Fiber 10.9g | 0% |
| Total Sugars 562.8g | |
| Protein 57.9g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 850.4mg | 0% |
| Iron 11.2mg | 0% |
| Potassium 1610.8mg | 0% |
Source of Calories