Mandarin Orange Cake is a classic Southern-style cake mix dessert made with mandarin oranges in the batter and a cool, fluffy pineapple pudding frosting on top. Also known as Pig Pickin’ Cake, Sunshine Cake, Ambrosia Cake, or Pea Pickin’ Cake, this bright, fruity cake tastes light, moist, creamy, and perfect straight from the refrigerator.
Mandarin Orange Cake starts with yellow cake mix, eggs, oil, and canned mandarin oranges with their juice. The oranges make the cake soft and citrusy without much extra work. Then the frosting comes together with crushed pineapple, instant vanilla pudding mix, and whipped topping. The result tastes sweet, tropical, creamy, and refreshing.
I first remember this cake showing up at warm-weather family meals, the kind where everyone wanted something cool after a big plate of grilled food or Sunday dinner. The cake looked simple, but one chilled slice always made people pause. The layers were soft and fluffy, the frosting tasted like pineapple cream, and the mandarin orange garnish made it feel cheerful. It became one of those desserts people requested again because it was easy to love and hard to forget.
Ingredients
Equipment
Method
- Grease and flour three 8-inch round cake pans and preheat oven to 350 degrees Fahrenheit.
- Combine eggs, vegetable oil, and mandarin oranges with juice in a mixing bowl. Beat on medium speed until thoroughly combined.
- Add yellow cake mix and beat on low speed for 2 minutes.
- Pour batter evenly into prepared cake pans.
- Bake according to cake mix manufacturer’s instructions, or until a toothpick inserted in the center comes out clean.
- Cool cakes completely.
- Mix crushed pineapple with juice, dry vanilla pudding mix, and half of the whipped topping until thoroughly combined.
- Fold in remaining whipped topping until well combined.
- Frost between cake layers, then frost the top and sides.
- Garnish with well-drained mandarin orange slices.
- Refrigerate for 4 hours before serving. Store refrigerated in an airtight container for up to 5 days.
Notes
Why Mandarin Orange Cake Is So Popular
It Starts with a Cake Mix
Mandarin Orange Cake uses yellow cake mix, which keeps the recipe simple and dependable. Instead of making a cake from scratch, you add eggs, oil, and mandarin oranges with juice.
Because the oranges blend into the batter, they add moisture and fresh citrus flavor. The cake stays light instead of dense, which makes it perfect for serving cold.
The Frosting Is the Star
The frosting uses crushed pineapple with juice, dry instant vanilla pudding mix, and whipped topping. As the pudding mix hydrates, it thickens the pineapple and whipped topping into a fluffy frosting.
This frosting tastes creamy, fruity, and sweet without feeling heavy. It spreads beautifully between layers, over the top, and around the sides.
Ingredients for Mandarin Orange Cake
Cake Ingredients
For Mandarin Orange Cake, you need yellow cake mix, eggs, vegetable oil, and canned mandarin oranges with juice.
Do not drain the oranges for the batter. The juice helps create the soft texture and citrus flavor.
Frosting and Garnish
For the frosting, use crushed pineapple with juice, a large box of instant vanilla pudding mix, and thawed whipped topping.
For garnish, use well-drained mandarin orange slices. Draining them well helps keep the frosting from getting watery.
How to Make Mandarin Orange Cake
Bake the Cake Layers
Grease and flour three 8-inch round cake pans, then preheat the oven to 350 degrees Fahrenheit.
Beat eggs, oil, and mandarin oranges with juice until combined. Then add cake mix and beat on low for 2 minutes.
Pour the batter evenly into the pans and bake according to the cake mix directions. Cool the layers completely before frosting.
Make the Pineapple Frosting
Mix crushed pineapple with juice, dry pudding mix, and half of the whipped topping until combined.
Then fold in the remaining whipped topping. This keeps the frosting fluffy.
Frost between the layers, then cover the top and sides. Garnish with drained mandarin oranges and refrigerate for 4 hours before serving.
Tips for the Best Mandarin Orange Cake
Use the Right Pudding Mix
Use the large 6-serving size box of instant vanilla pudding mix. Do not prepare the pudding first.
The dry mix thickens the frosting and helps it hold its shape.
Pan Options
Three 8-inch layers make a beautiful cake. However, you can also use two 9-inch pans, a Bundt pan, or a 13×9-inch pan.
If using a Bundt or 13×9 pan, you may not need all the frosting. Save extra frosting as a fruit dip or quick fluff-style dessert.
Frequently Asked Questions
Can I make this in a 13×9 pan?
Yes. Bake according to the cake mix directions for a 13×9 pan and frost once cooled.
Do I drain the oranges for the cake?
No. Use the mandarin oranges with their juice in the batter.
Do I drain the pineapple?
No. Use crushed pineapple with juice in the frosting.
Does Mandarin Orange Cake need refrigeration?
Yes. Refrigerate the cake because of the whipped pineapple pudding frosting.
Can I make it ahead?
Yes. It tastes even better after chilling for several hours.
Conclusion
Mandarin Orange Cake is moist, fluffy, fruity, and wonderfully nostalgic. With mandarin oranges in the cake and pineapple pudding frosting on top, it brings bright citrus flavor and cool creamy sweetness to every slice. Serve it for potlucks, birthdays, holidays, cookouts, or any occasion that needs an easy chilled cake.
