Can I make Mandarin Orange Cake ahead of time?

Absolutely! This cake actually tastes better after it chills for several hours, making it an ideal make-ahead dessert. You can bake the layers a day in advance and store them in the fridge, or frost the whole cake and refrigerate overnight. The flavors meld beautifully, and the frosting sets up perfectly.

What if I can’t find canned mandarin oranges?

If canned mandarin oranges aren't available, you can use fresh mandarin segments or even other citrus fruits like clementines or tangerines. Just be sure to remove any seeds and membranes, and note that fresh fruit won't have the syrup used in the original recipe — so the cake may be slightly less moist.

Can I freeze Mandarin Orange Cake?

It’s best to freeze the unfrosted cake layers only. Wrap them tightly in plastic wrap and freeze for up to two months. When ready to use, thaw at room temperature and prepare the frosting fresh. Due to the whipped topping, the fully assembled cake doesn't freeze well — the texture of the frosting changes after thawing.

Mandarin Orange Cake – Easy & Moist Southern Favorite

Name: Mandarin Orange Cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 box yellow cake mix (approximately 15.25 oz); 1 can (10.5 oz) mandarin oranges, not drained; 1/4 cup vegetable oil; 4 large eggs; 1 can (20 oz) crushed pineapple in syrup, drained well; 1 small box (3.4 oz) instant vanilla pudding mix; 1 container (8 oz) Cool Whip; Mandarin oranges for garnish (optional)

Description

This Mandarin Orange Cake is a light and refreshing citrus dessert made with a yellow cake mix, mandarin oranges, and topped with a creamy pineapple whipped topping. It’s an easy and flavorful treat perfect for summer gatherings, holidays, or any occasion.

Ingredients

Scale

1 box yellow cake mix (approximately 15.25 oz)
1 can (10.5 oz) mandarin oranges, not drained
1/4 cup vegetable oil
4 large eggs
1 can (20 oz) crushed pineapple in syrup, drained well
1 small box (3.4 oz) instant vanilla pudding mix
1 container (8 oz) Cool Whip
Mandarin oranges for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Line two 9-inch round cake pans with wax paper and grease/flour the sides.
In a large mixing bowl, combine the yellow cake mix, mandarin oranges with juice, vegetable oil, and eggs.
Beat the mixture on medium speed until well blended and oranges are slightly broken down.
Divide the batter evenly into the prepared pans.
Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 5 minutes, then turn them onto a wire rack to cool completely.
In another bowl, mix the drained crushed pineapple, instant vanilla pudding mix, and Cool Whip using a hand mixer on medium speed for 2 minutes until the frosting thickens slightly.
Place one cake layer on a serving plate and spread a layer of frosting on top.
Add the second cake layer and frost the top and sides of the cake.
Garnish with mandarin orange segments if desired, and refrigerate until ready to serve.

Notes

Thoroughly drain the crushed pineapple to avoid runny frosting.
This cake is best served chilled for optimal texture and flavor.
You can bake this recipe as a 9×13 sheet cake instead of layers.
Use the paddle attachment if using a stand mixer.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 26g
Sodium: 290mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg