🍍🍊 This vintage Southern layer cake is a citrus lover’s paradise! Fluffy mandarin orange-infused cake layered with pineapple-laced whipped frosting—it’s unbelievably moist, refreshing, and disappears faster than pie at a potluck!
✨ Why You’ll Love This Recipe
✔ No mixer needed – Just whisk and bake!
✔ Bright, tropical flavors – Mandarin oranges + pineapple = pure sunshine
✔ Light yet indulgent – Whipped frosting feels decadent but isn’t overly sweet
✔ Potluck superstar – Always the first dessert to vanish
📝 Ingredients
For the Cake
1 box (15.25 oz) yellow cake mix
1 (11 oz) can mandarin oranges, undrained
4 large eggs
½ cup vegetable oil
1 tsp vanilla extract
For the Frosting
1 (20 oz) can crushed pineapple, well drained
1 (3.4 oz) box instant vanilla pudding mix
1 (8 oz) container whipped topping (like Cool Whip), thawed
½ cup shredded coconut (optional)
👩🍳 Step-by-Step Instructions
- Make the Cake
Preheat oven to 350°F (175°C). Grease two 9-inch round pans.
In a large bowl, whisk cake mix, mandarin oranges (with juice), eggs, oil, and vanilla until smooth.
Divide batter between pans. Bake 25-30 mins until a toothpick comes out clean.
Cool 10 mins in pans, then transfer to a wire rack.
- Whip Up the Frosting
In a bowl, mix drained pineapple and pudding powder.
Fold in whipped topping and coconut (if using).
- Assemble & Chill
Place one cake layer on a plate. Spread with half the frosting.
Top with the second layer and remaining frosting.
Refrigerate at least 2 hours (overnight is best!).
💡 Pro Tips
✅ Don’t overmix batter – Keeps the cake tender
✅ Press pineapple in a sieve – Remove every drop of juice for stable frosting
✅ Toast the coconut – Adds nutty depth
✅ Make ahead – Flavors meld beautifully after 24 hours