Description
A light and refreshing mandarin pineapple cake made with a moist citrus-infused base and topped with a creamy pineapple whipped topping, perfect for chilled desserts and gatherings.
Ingredients
- 1 box yellow cake mix (430 g)
- 4 large eggs
- 120 ml vegetable oil
- 1 can mandarin oranges (425 g), including juice
- 1 can crushed pineapple (565 g), including juice
- 1 package instant vanilla pudding mix (96 g)
- 1 container whipped topping (225 g), thawed
Instructions
- Preheat oven to 175°C (350°F) and grease a 23×33 cm (9×13 inch) baking pan.
- In a large bowl, combine cake mix, eggs, vegetable oil, and mandarin oranges with juice. Beat for 2–3 minutes until smooth.
- Pour batter into prepared pan and spread evenly.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let the cake cool completely.
- In a bowl, mix crushed pineapple with juice and instant pudding mix until slightly thickened.
- Fold in the whipped topping gently until smooth.
- Spread the topping evenly over the cooled cake.
- Refrigerate for at least 2 hours before serving.
Notes
- Do not drain the fruit; the juice adds moisture and flavor.
- Chill thoroughly for best texture and flavor.
- Add orange zest for extra citrus flavor.
- Use reduced-fat topping and sugar-free pudding for a lighter version.
- Top with shredded coconut or chopped pecans for added texture.
- Store covered in the refrigerator for up to 4 days.
- Not suitable for freezing due to the creamy topping.
- Homemade whipped cream can be used if stabilized.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
