This orange pineapple cake is stuffed with sweet mandarin oranges and topped with a fruity pineapple frosting that’s hard to resist. It’s sweet, moist, and perfectly palatable.
Why this recipe works
Today we’re taking a yellow cake mix and mixing it together with mandarin oranges for added moisture and lots of citrusy flavor – plus, you really can’t beat the soft and creamy crushed pineapple frosting that goes on top. This orange pineapple cake is so refreshing with its light and airy whipped pineapple frosting and sweet, fruity base.
We live for fruity cakes in the summer, like this gorgeous pineapple cake or a peach upside down cake. Even when summer has come and gone and fresh fruits aren’t in ready supply, canned fruits take the cake. Quite literally. That’s why we love this orange pineapple cake, because it can be enjoyed year-round using simple, accessible ingredients.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE – You will need a boxed cake mix, we used yellow but you can use a lemon, orange, or white cake mix if you prefer. You do NOT need the ingredients listed on the back of the box for this recipe, we’ve included all the ingredients needed in the recipe card. Feel free to add a dash of orange extract to the cake mix if desired.
TOPPING – Heavy whipping cream, powdered sugar, and instant vanilla pudding mix create the frosting. You just need the dry instant pudding mix, do not prepare it. This is where the pineapple flavor shines. Add crushed pineapple with the juice to the frosting and combine. It’s creamy, fruity, and perfectly sweet. Crushed pineapple works best for this, though you can use pineapple tidbits if you want more texture.
How to Make Orange Pineapple Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350F.
- Remove 15 oranges from the can and set to the side for topping. Reserve the rest of the oranges and the liquid for the cake mix.
- In a large mixing bowl combine the yellow cake mix, vegetable oil, sour cream, eggs and the remaining oranges with liquid.
- Pour into a greased 9×13 casserole dish. Bake based on the time designated on the box, about 30 minutes. Remove from the oven, transfer to wire rack, and allow to cool completely about an hour.
- In another large mixing bowl combine the heavy whipping cream, powdered sugar, and instant vanilla pudding mix. Use a handheld mixer to whip into a thick, creamy topping. Mix in the crushed pineapple and its juice just until combined.
- Top the cake with the whipped cream mixture.
- Decorate with reserved mandarin oranges and pineapple tidbits.
Frequently Asked Questions & Expert Tips
Store this cake in an air-tight container kept in the refrigerator for 3-4 days.
You may freeze this cake wrapped with saran wrap and aluminum foil or in an air-tight container for up to 2 months. The frosting may also be frozen when properly stored in a ziptop bag or air-tight container.
Serving Suggestions
Orange pineapple cake can be served at room temperature or chilled. This is a great dessert for summer potlucks and parties, but can be enjoyed year-round as well!
More Cake Recipes
- Strawberry Cake
- Easy Banana Cake
- Pineapple Poke Cake
- Pineapple Upside Down Cake
- Pineapple Sunshine Cake
- Pineapple Dump Cake
- Cracker Barrel Coca Cola Cake
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Orange Pineapple Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 15.25 oz yellow cake mix do not use ingredients on back of box
- ½ cup vegetable oil
- ½ cup sour cream
- 3 eggs
- 11 oz mandarin oranges with the juice
Frosting
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 3.4 oz instant vanilla pudding mix
- 8 oz crushed pineapple with the juice
- 8 oz pineapple tidbits 15 tidbits for topping
Things You’ll Need
Instructions
- Preheat the oven to 350F.
- Remove 15 oranges from the can and set to the side for topping. Reserve the rest of the oranges and the liquid for the cake mix.
- In a large mixing bowl combine the yellow cake mix, vegetable oil, sour cream, eggs and the remaining oranges with liquid.15.25 oz yellow cake mix, 1/2 cup vegetable oil, 1/2 cup sour cream, 3 eggs
- Pour into a greased 9×13 casserole dish. Bake based on the time designated on the box, about 30 minutes. Remove from the oven, transfer to wire rack, and allow to cool completely about an hour.
- In another large mixing bowl combine the heavy whipping cream, powdered sugar, and instant vanilla pudding mix. Use a handheld mixer to whip into a thick, creamy topping. Mix in the crushed pineapple and its juice just until combined.2 cups heavy whipping cream, 1/2 cup powdered sugar, 3.4 oz instant vanilla pudding mix, 8 oz crushed pineapple
- Top the cake with the whipped frosting.
- Decorate with reserved mandarin oranges and pineapple tidbits.8 oz pineapple tidbits
Expert Tips & FAQs
- Store in an air tight container in the refrigerator for 3-4 days.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published here on November 14, 2021.
Amanda Davis
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Margie R Heitman says
I’m making this now- so not rated yet. I am making it for tomorrow- can I frost & refrigerate ahead of time? I thought I would hold off with the fruit topping until before I serve tomorrow
Amanda Davis says
Yes that will be fine!
Sue Charlton McEndree says
I have made this recipe for a long time, but my recipe doeesn’t call for sour cream. The frosting is a little different too. I use Cool Whip instead of whipping the cream. Other than those 2 things, this is like what I make My recipe title is Mandarin orang cake.
Gina says
Can I use cool whip instead of whipped topping
Amanda Davis says
Yes, omit the powdered sugar and replace the heavy whipping cream with cool whip.
Liana says
Do you think it’s the same baking time if I want to make cupcakes?
Amanda Formaro says
Cupcakes don’t take as long as a cake. Try 15-20 minutes, testing with a toothpick.
Liana Alpino says
Thank you! Making them for my boyfriend’s birthday this weekend. His grandma passed away last year and always made him orange/pineapple cake. Excited to surprise him with these <3
Jodi says
Pineapples have a lot of liquid. Do you use it all in the frosting?? How does it firm up enough to be a frosting?
Amanda Formaro says
Because you are adding dry pudding mix and powdered sugar.
Trish says
I have tried jus a few recipes. The Orange Pineapple cake & the roasted carrots.My mom lives with us but she does not like cheese anything.so hard to find recipes that ask for cheese. Hoping I see one. So I’m looking to make more recipes. Everything looks so yummy lol. Thank you from a fan from Canada🇨🇦🦋😊
Judi Watkins says
Which pineapple do you use — in heavy syrup or in its own juice? Can’t wait to make this! Thanks!
Amanda Formaro says
Juice