Orange Pineapple Cake

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Bright, refreshing, and irresistibly creamy — this Orange Pineapple Cake is the ultimate sunshine dessert. With its fluffy base, rich whipped topping, and tropical citrus flavors from mandarin oranges and crushed pineapple, every bite is a burst of sweet summer bliss. The cake is light yet indulgent, making it perfect for potlucks, birthdays, or any time you want to impress without spending hours in the kitchen.

This no-fuss dessert comes together with a handful of pantry staples and minimal baking effort, yet it tastes like something you’d find at a cozy Southern gathering or family reunion. Its cool and creamy texture paired with the sweet tang of fruit makes it an ideal make-ahead option for warm weather gatherings. One bite, and it’s easy to see why it disappears fast from dessert tables!

Why You’ll Love This Orange Pineapple Cake

• Bursting with bright citrus flavor from oranges and pineapple
• Super moist and tender thanks to the fruit and whipped topping
• Easy to make with simple ingredients and minimal cleanup
• Perfect for gatherings, parties, or casual weekday desserts
• No complicated steps or special skills required

Preparation Phase & Tools to Use

To make the Orange Pineapple Cake, you’ll need a few essential tools:

• Mixing Bowls: For combining the cake batter and the topping separately. Large bowls make mixing easier and neater.
• Hand Mixer or Stand Mixer: Essential for blending ingredients smoothly, especially for a fluffy, lump-free topping.
• 9×13″ Baking Pan: The go-to size for sheet cakes like this one. It ensures even baking and easy slicing.
• Spatula: Helps with folding in fruit and spreading the topping evenly.
• Can Opener: For opening the cans of pineapple and mandarin oranges without hassle.

Each tool plays a small but key role in making the process smooth and the final result picture-perfect.

Preparation Tips

Start by draining the canned fruit thoroughly to avoid excess liquid, which can make the cake soggy. Use room temperature eggs and ingredients to ensure the batter blends evenly and bakes properly. When mixing the topping, be gentle when folding in the fruit to keep the mixture light and fluffy. Finally, chill the cake for at least a few hours before serving so the flavors meld and the topping sets beautifully. A cold Orange Pineapple Cake is refreshing and much easier to cut cleanly for serving.

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Ingredients for this Orange Pineapple Cake

For the Cake:

• 1 box yellow cake mix (15.25 oz)
• 4 large eggs
• 1/2 cup vegetable oil
• 1 can (11 oz) mandarin oranges, drained and juice reserved
• 1/2 cup reserved mandarin orange juice (or use water if juice is not enough)

For the Frosting:

• 1 container (8 oz) whipped topping (like Cool Whip), thawed
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 can (20 oz) crushed pineapple, drained slightly but not dry
• Optional: Extra mandarin oranges for garnish (as shown in the image)

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Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray or a thin layer of butter. This helps prevent sticking and makes serving easier later.

Step 2: Mix the Cake Batter

In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, drained mandarin oranges, and 1/2 cup of the reserved juice (or water). Use a hand mixer or stand mixer on medium speed and mix for about 2 minutes until the batter is smooth and well blended. The oranges should break apart slightly and distribute throughout the batter.

Step 3: Bake the Cake

Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. The top should be lightly golden and spring back to the touch. Once baked, let it cool completely in the pan on a wire rack.

Step 4: Prepare the Frosting

While the cake is cooling, prepare the frosting. In a medium mixing bowl, combine the whipped topping and the instant vanilla pudding mix. Stir until smooth and thickened slightly. Gently fold in the crushed pineapple, including a bit of juice to keep it moist but not runny. Mix until just combined.

Step 5: Frost the Cake

Once the cake is fully cooled, spread the frosting evenly over the top using a spatula. Make sure to cover all edges. The cool, creamy topping complements the fruity cake perfectly.

Step 6: Garnish and Chill

Top each square with an additional mandarin orange segment if desired for a lovely finishing touch. Cover the cake and refrigerate for at least 2 hours before serving. Chilling helps set the topping and enhances the flavor.

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Notes

This Orange Pineapple Cake is best served chilled, which makes it a refreshing treat, especially during warmer months. It’s a fantastic make-ahead dessert, as the flavors deepen and improve after sitting in the fridge for a few hours or overnight. The frosting is incredibly forgiving—if it’s a bit too thick, a splash of pineapple juice will loosen it to the right consistency. Don’t overmix the topping, as this can cause it to become runny or lose its fluffy texture.

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Watch Out for These Mistakes While Cooking

• Using undrained fruit: Extra liquid from undrained fruit can cause a soggy cake and watery topping.
• Not cooling the cake before frosting: If you frost a warm cake, the whipped topping can melt and slide off.
• Overmixing the topping: This can deflate the whipped topping and change the texture.
• Skipping the chill time: The cake tastes significantly better once it’s been chilled and set properly.
• Substituting ingredients without caution: For example, using fresh pineapple may curdle the topping due to enzymes unless it’s been cooked.

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Storage Instructions

Store the Orange Pineapple Cake covered in the refrigerator. It stays fresh and flavorful for up to 4 days. Since the frosting contains whipped topping and fruit, refrigeration is essential to maintain its texture and prevent spoilage. For best results, store in an airtight container or cover the pan tightly with plastic wrap or foil. Freezing is not recommended, as the whipped topping may separate when thawed.

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Estimated Nutrition

Per serving (based on 15 servings):

• Calories: ~250 kcal
• Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 55mg
• Sodium: 280mg
• Carbohydrates: 32g
• Sugar: 22g
• Fiber: 1g
• Protein: 3g

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Frequently Asked Questions

What type of cake mix should I use?

A standard yellow cake mix works best for this recipe due to its buttery flavor and soft texture.

Can I use fresh oranges or pineapple instead of canned?

Canned is recommended for consistency and moisture content. Fresh fruit can work, but you must ensure it’s drained well and cooked (in the case of pineapple) to avoid affecting the topping.

How long does it need to chill before serving?

At least 2 hours, but overnight is even better for flavor development.

Can I make this cake a day in advance?

Absolutely. It holds up beautifully when made the day before and even tastes better after chilling overnight.

Is it possible to make this recipe gluten-free?

Yes, simply use a gluten-free yellow cake mix. Ensure other ingredients are certified gluten-free.

Can I use whipped cream instead of whipped topping?

You can, but whipped topping holds up better over time. Whipped cream may break down faster, especially if not stabilized.

What can I use instead of pudding mix?

A stabilized whipped cream or a mixture of mascarpone and powdered sugar can work, though it will change the flavor and texture.

Can I double the recipe for a crowd?

Yes! Use two 9×13 pans or one large sheet cake pan. Adjust baking time as needed and ensure the cake is baked evenly.

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Conclusion

Orange Pineapple Cake is the kind of dessert that delivers maximum flavor with minimal effort. Its bright citrusy notes and creamy pineapple topping make it a standout choice for gatherings or everyday treats. Whether you’re making it for a party or prepping it for the week ahead, you’ll find it incredibly rewarding and wonderfully nostalgic. Keep this easy crowd-pleaser in your recipe rotation—it’s guaranteed to bring smiles!

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