High temperatures and humidity call for cool desserts like the classic mandarin orange cake. This version is full of flavor with an added taste of coconut to the creamy pineapple filling. It keeps well in the refrigerator for an easy make-ahead treat. So suitable for our Southern or any summer climate!
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How Do You Name A Mandarin Orange Cake?
You invite friends over for supper, feed it to them, and tell them the cake has no name. That’s what happened the other night with some dear souls around our table. The name, Mandaliscious, was suggested and it seemed to stick as we kept referring to it as that.
There are certain classic, favorite foods I believe we need to have in our arsenal of recipes. Delicious standbys like this Chocolate Chip Cookies recipe. Everyone should have their own special version.
The same goes for a mandarin orange cake. It’s refreshing and can be served in a single or many layers. It’s easy, too. There are a lot of mandarin orange cake recipes out there, but this one takes it to another level.
It calls for boxed cake mix, eggs, coconut oil, orange juice, instant vanilla pudding, and mandarin oranges for a moist and tasty cake.
The last step before pouring the batter into the pans is stirring the orange slices in by hand after beating the other ingredients together. It sprinkles the cake layers with bits of tasty orange bites making it appealing to the eye and palate.
More Flavor To The Filling
Ah, coconut, pineapple, and cream! They go so well together, don’t they? And adding them to smooth vanilla and coconut cream instant puddings suits them even better. This filling, or frosting, is so, so good!
But you have to whip the whipping cream first then add the rest of the ingredients together in a separate bowl and lastly, fold the cream in. To fold is to cut through the ingredients with your spoon then stir them over carefully and patiently not to deflate the whipped cream. Continue doing so until all of the ingredients are combined. See this post How To Fold (Baking) for easy instructions.
Now it’s time to frost and layer the cake.
And there you have an easy, delicious, and eye-appealing cake!
A delicious moist refrigerated cake made with mandarin oranges topped with the creamiest pineapple and coconut frosting.
1 yellow cake mix
1 cup orange juice
3 large eggs
2/3 cup coconut oil, melted
1 3.4-ounce box vanilla instant pudding
2 11-ounce cans mandarin orange, drained
1 1/2 cups heavy whipping cream
1 3.4-ounce box vanilla instant pudding mix
1 3.4-ounce box coconut cream instant pudding
2 cups milk
1 20-ounce can crushed pineapple, drained
1/2 cup unsweetened coconut flakes
1/4 teaspoon coconut extract
Preheat oven to 350 degrees.
Prepare baking pans with oil and flour.
Pour cake mix into a large mixing bowl then add orange juice, eggs, oil, vanilla pudding and beat for 2 minutes on medium speed with a mixer.
Stir in by hand 1 1/2 can of oranges reserving the other half for garnishing.
Pour batter into prepared pan and bake at 350 degrees for 35 minutes or until a toothpick comes out clean.
Remove from oven and let cool for 10 minutes then remove from pans and cool on racks or if serving from pan let it cool in the pan before frosting.
Beat cream until peaks form in a medium bowl.
Beat the instant puddings and milk for 2 minutes in a large bowl.
Stir in the pineapple, coconut, and coconut extract.
Fold in the cream until well incorporated.
Frost cooled cake.
Garnish with the rest of the orange segments.
The cake keeps up to 5 days in the refrigerator.
Keywords: mandarin orange cake
I hope you enjoy the ease of preparing this cake and sharing it with your friends and family. Remember to check out more recipes right here on this site and let me know if I can help with any of your cooking questions. If I don‘t know the answers we’ll have fun discovering them.
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