I remember the first time I made this Mandarin Orange Cake, life was busy, and I needed a dessert that was both quick and comforting. This cake, also called Pig Pickin’ Cake, felt like a little slice of sunshine with its bright citrus flavor and creamy frosting. It’s easy to whip up and always brings smiles around my table.
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The Comfort of a Mandarin Orange Cake
If you’re looking for a dessert that feels like a warm hug after a hectic day, this Mandarin Orange Cake is your answer. It’s buttery, moist, and bursting with refreshing citrus from those sweet mandarin oranges, all wrapped in a light, creamy frosting. I love how fast it comes together ju,st about 15 minutes of active prep a,nd yet, the delightful flavor lasts long after the last bite. Whether it’s a casual family meal or a special gathering, this delicious dessert never disappoints. Ready to dive in? Scroll straight to the recipe.
Why You’ll Love This Mandarin Orange Cake
- Exceptionally moist and tender cake layers with a vibrant citrus twist from mandarin oranges
- Simple, beginner-friendly steps that fit easily into busy weeknights
- A crowd-pleaser perfect for potlucks, holidays, or any occasion that calls for a fresh, delicious dessert
- Light, creamy Cool Whip frosting that complements the fruity flavors without overpowering them
What is a Mandarin Orange Cake?
Mandarin Orange Cake, often affectionately called Pig Pickin’ Cake or Pig Lickin’ Cake, is a beloved Southern dessert known for its bright, citrusy flavor and incredibly moist texture. This cake combines canned mandarin oranges and crushed pineapple to infuse the batter and frosting with juicy sweetness. It’s traditionally a potluck favorite and shines at family gatherings and holidays due to its ease and irresistible taste. The light Cool Whip frosting adds a creamy finish that balances the fresh fruit’s tang perfectly.
Ingredients for Your Mandarin Orange Cake
- 1 (15.25 ounce) Duncan Hines Classic Butter Golden Cake Mix
- ¾ cup cooking oil (I use Canola oil)
- 4 eggs
- 1 (15 ounce) can mandarin oranges, undrained (Save several of the orange sections to decorate the top of your cake)
- 1 (3.4 ounce) box instant vanilla pudding
- 2 (8 ounce) cans crushed pineapple, undrained
- 1 (8 ounce) container Cool Whip, thawed
Key Ingredient Insights
The canned mandarin oranges bring moisture and a bright citrus burst, while leaving them undrained ensures the cake stays extra moist. Instant vanilla pudding mix adds body and stability to the cake batter for a soft yet sturdy crumb. Canola oil is my go-to for its neutral flavor and ability to keep the cake tender without weighing it down.
Essential Tools for Success
- Large mixing bowl: Perfect for combining all ingredients evenly without spills
- Electric mixer: Helps achieve a smooth, fully blended batter quickly and effortlessly
- Three 9-inch round cake pans: Essential for baking thin, even layers that stack beautifully
- Cooking spray: Convenient for greasing pans to prevent sticking
- Cooling rack: Allows the cakes to cool evenly and prevents soggy bottoms
Each tool makes the process smoother and helps ensure your cake bakes evenly and turns out just right.
Step-by-Step Preparation Guide
- Use the recipe directions, not the cake mix box. This cake calls for mixing ingredients as listed here to get the perfect texture.
- Combine all ingredients in a large bowl. Mix the Duncan Hines Classic Butter Golden Cake Mix, cooking oil, eggs, undrained mandarin oranges, instant vanilla pudding, and undrained crushed pineapple until well blended with an electric mixer for a smooth batter.
- Prepare your pans. Spray three 9-inch round cake pans evenly with cooking spray to prevent sticking and ensure easy removal.
- Divide the batter. Pour about 2 cups of the cake mix into each pan. The layers will be fairly thin but bake nicely.
- Bake the cakes. Place pans in a preheated 350°F oven and bake for 20 to 25 minutes. Keep an eye on them—look for golden brown edges, a lightly springy surface, and test doneness with a toothpick (it should come out clean or with a few moist crumbs).
- Let the cakes cool completely. Remove from the oven and transfer to a cooling rack. Cooling thoroughly before frosting is crucial for a smooth finish and to avoid melting the Cool Whip.
Pro-Tips for the Best Mandarin Orange Cake
- Don’t overmix the batter. Mix just until ingredients are combined to keep your cake light and tender. A thick, slightly lumpy batter is perfect.
- Cool completely before frosting. Patience pays off. Cooling cakes fully prevents a runny frosting and keeps the layers intact. Use a cooling rack to speed up the process safely.
- Apply frosting evenly. Use a spatula or butter knife to spread the Cool Whip frosting smoothly over each cake layer for a pretty finish.
- Get clean slices. Chill the cake briefly before slicing, and use a sharp, serrated knife wiped clean between cuts for neat pieces.
- Decorate with saved oranges or coconut flakes. Placing mandarin segments on top adds a fresh, pretty touch that makes your cake pop.
Customizing Your Mandarin Orange Cake
For those who like to tweak or accommodate diets, here are some ideas and pan size adjustments:
| Pan Size | Approximate Baking Time (350°F) | Notes |
|---|---|---|
| 9×13 inch (single) | 30-35 minutes | May require slightly more batter |
| Bundt Pan | 45-55 minutes | Ensure pan is thoroughly greased and floured |
| Cupcakes (24) | 18-22 minutes | Fill liners 2/3 full |
From-Scratch Option: Experienced bakers can use a homemade yellow cake base instead of the box mix, adding chopped mandarin oranges and crushed pineapple into the batter for similar moistness and flavor.
Other Fruits: Substitute crushed pineapple only, or try peaches for a twist. Adjust liquid slightly if using fresh fruits.
Dietary Modifications: Use a gluten-free cake mix for gluten-free needs, or swap Cool Whip with dairy-free whipped topping to make this cake dairy-free.
Serving Suggestions
This refreshing cake pairs wonderfully with a warm cup of coffee or tea. For a cool contrast, serve alongside a scoop of vanilla ice cream or a light berry sorbet to enhance the fruity notes and make a delightful dessert spread.
How to Store Your Cake
Store your Mandarin Orange Cake covered in the refrigerator to keep it fresh and moist. Use an airtight container or cover tightly with plastic wrap to prevent it from absorbing other fridge smells. It stays delicious up to 3-4 days refrigerated.
Can You Freeze Mandarin Orange Cake?
Yes! To freeze, wrap the frosted cake tightly with plastic wrap, then cover with aluminum foil to protect from freezer burn. Freeze for up to 2 months. To thaw, place in the refrigerator overnight and serve chilled for the best texture and flavor.
Frequently Asked Questions
What brand of cake mix is best for this recipe?
I recommend Duncan Hines Classic Butter Golden Cake Mix for its flavor and texture that pairs perfectly with the fruit additions.
Can I use fresh mandarin oranges instead of canned? How would that change the recipe?
You can try fresh mandarin oranges, but canned ones undrained add extra moisture that makes the cake tender. If using fresh, consider adding a bit of juice to compensate.
Do I break up the oranges (in the frosting)?
No need to break them up; adding whole sections gives a nice texture and pretty look on top.
Do you add the pineapple and the juice to the frosting?
Yes, use the undrained crushed pineapple to keep the frosting moist and flavorful.
Should the oranges be drained (for the cake batter)?
No, keep them undrained to ensure the cake is extra moist and flavorful.
Can I use whipped cream instead of Cool Whip?
Cool Whip is more stable and holds up better; whipped cream can be used if eaten immediately but may lose texture faster.
Conclusion and Happy Baking
This Mandarin Orange Cake really is a joy to make and share. It’s simple, flavorful, and brings a light, refreshing finish to any meal. When you try it, I’d love to hear how it turned out! Drop a comment below, ask your questions, share your photos on social media, and don’t forget to tag Aisha recipes. Let’s keep cooking simple, joyful, and comforting together. Happy baking!
mandarin orange cake
Ingredients
Equipment
Method
- In a large mixing bowl, combine all listed cake ingredients until well blended; do not follow the cake mix box directions.
- Spray three 9-inch round cake pans with cooking spray and divide the cake mix evenly, approximately 2 cups per pan.
- Bake in a preheated 350-degree oven for 20 to 25 minutes, checking for doneness as oven temperatures may vary; layers will be thin. Remove from oven and let cool completely.
