Delightful Orange Pineapple Cake: Your Go-To Tropical Dessert Recipe
Prepare to be enchanted by this utterly delightful Orange Pineapple Cake, a true celebration of bright, tropical flavors. This moist and tender cake is generously studded with sweet mandarin oranges, offering bursts of citrus in every bite. It’s then crowned with an irresistibly light and fruity pineapple frosting, creating a dessert that’s perfectly balanced, incredibly palatable, and difficult to resist. Sweet, refreshing, and wonderfully moist, this cake is destined to become a year-round favorite for any occasion.
Why This Orange Pineapple Cake Recipe Works So Well
This orange pineapple cake recipe truly shines for several compelling reasons, making it an excellent choice for both experienced bakers and beginners alike. We start with a simple yellow cake mix, which serves as a fantastic foundation. This ingenious shortcut ensures consistent results every time and drastically cuts down on prep time without sacrificing flavor or texture. But that’s just the beginning!
What truly elevates this cake is the thoughtful addition of mandarin oranges directly into the batter. These sweet, succulent little citrus segments, along with their natural juices, infuse the cake with incredible moisture and a vibrant citrusy flavor that perfectly complements the pineapple. The result is an exceptionally tender and flavorful cake that feels anything but “from a box.”
The crowning glory of this dessert is undoubtedly the soft and creamy crushed pineapple frosting. This frosting isn’t just an afterthought; it’s a vital component, adding a light, airy, and intensely fruity layer that balances the sweetness of the cake. Its whipped texture provides a delightful contrast to the moist cake base, making each spoonful a refreshing experience. This combination of a sweet, fruity base and a light, airy frosting makes it a wonderfully refreshing treat.
While we often crave fruity cakes during the warmer months, like our gorgeous pineapple cake or a comforting peach upside down cake, this easy orange pineapple cake transcends seasons. Even when fresh fruits are not readily available, canned mandarin oranges and crushed pineapple come to the rescue, making this a perfect dessert to enjoy year-round. This recipe highlights how simple, accessible ingredients can be transformed into something extraordinary, bringing a taste of the tropics to your table no matter the time of year.
Key Ingredients for Your Tropical Orange Pineapple Cake
Crafting this delightful Orange Pineapple Cake requires a few straightforward ingredients, many of which you likely already have in your pantry. For precise measurements, exact quantities, and the full, detailed instructions, please refer to the printable version of this recipe conveniently located at the end of this post. Here’s a quick overview of what you’ll need to create this moist, fruity dessert.
Ingredient Insight & Substitution Ideas
Understanding each ingredient’s role and knowing possible substitutions can help you tailor this orange pineapple dessert to your preferences and what you have on hand. Here’s a closer look:
For the Cake Base:
CAKE MIX – We opted for a classic yellow cake mix to provide a rich, buttery flavor that pairs beautifully with the fruits. However, feel free to experiment with a lemon, orange, or even a white cake mix if you prefer a different base flavor. The most important thing to remember is this: you absolutely do NOT need the additional ingredients listed on the back of the cake mix box for this particular recipe. Our carefully crafted recipe card already includes all the necessary components to achieve the perfect consistency and flavor. For an extra boost of citrusy aroma and taste, a dash of orange extract or even some fresh orange zest can be a wonderful addition to the cake batter.
MANDARIN ORANGES – Canned mandarin oranges are a convenient and consistent choice for this cake, providing both moisture and a bright, sweet flavor. Their syrup contributes to the overall moistness of the cake. If you prefer, you can use fresh mandarin segments, but be aware that you might need to add a tablespoon or two of milk or orange juice to the cake batter to maintain the desired moisture level, as fresh fruit doesn’t come with the same amount of liquid. Make sure to reserve some oranges for decoration!
VEGETABLE OIL, SOUR CREAM, AND EGGS – These ingredients are crucial for the cake’s incredibly moist and tender crumb. The vegetable oil adds richness without adding flavor, sour cream contributes to moisture and a subtle tang that enhances the fruit flavors, and eggs provide structure and binding. Using these ensures a consistently moist cake that isn’t dry or crumbly.
For the Luscious Pineapple Frosting:
FROSTING BASE – The base of our light and airy frosting is created using heavy whipping cream, powdered sugar, and instant vanilla pudding mix. It’s crucial that you use the dry instant pudding mix directly from the box; there’s no need to prepare it separately. The pudding mix acts as a stabilizer and thickener, ensuring your frosting holds its shape beautifully while adding a hint of vanilla flavor that complements the fruits. Always start with very cold heavy whipping cream for the best whipping results.
PINEAPPLE FLAVOR – This is where the star of the show, crushed pineapple, truly shines! You’ll add the crushed pineapple, complete with its juice, directly into the whipped frosting mixture. The juice is important as it infuses the frosting with intense pineapple flavor and contributes to its delightful texture. Crushed pineapple works best here for a smooth, creamy frosting, but if you desire more textural intrigue and bigger pieces of fruit, you can certainly use pineapple tidbits. Just be sure to drain some of the excess liquid if using tidbits to prevent the frosting from becoming too thin.
How to Make This Irresistible Orange Pineapple Cake
These step-by-step photos and instructions are here to help you visualize how to make this recipe with ease. For a concise, printable version of this recipe, complete with precise measurements and instructions, you can Jump to Recipe at the bottom of this post.
- Begin by preheating your oven to 350°F (175°C). This ensures your oven is at the correct temperature for even baking from the start.
- Carefully open the can of mandarin oranges. From the can, gently remove about 15 individual orange segments and set them aside. These will be used later to beautifully decorate the top of your finished cake. Ensure you reserve all the remaining oranges and their liquid in the can; this juicy mixture is crucial for the cake batter.
- In a large mixing bowl, combine the yellow cake mix, vegetable oil, sour cream, and eggs. Then, add the remaining mandarin oranges along with all their reserved liquid. Mix these ingredients thoroughly using an electric mixer until a smooth and well-combined batter forms. Scrape down the sides of the bowl to ensure no dry spots remain.
- Generously grease a 9×13 casserole dish to prevent sticking. Pour the prepared cake batter evenly into the greased dish. Place the dish in your preheated oven and bake according to the time specified on the cake mix box, which is typically around 30 minutes. To check for doneness, insert a toothpick into the center of the cake; if it comes out clean, the cake is ready. Once baked, remove the cake from the oven and carefully transfer it to a wire rack. It is absolutely essential to allow the cake to cool completely, which usually takes about an hour, before applying the frosting. A warm cake will melt the frosting.
- While the cake cools, prepare the luscious pineapple frosting. In another large mixing bowl, combine the very cold heavy whipping cream, powdered sugar, and the dry instant vanilla pudding mix. Using a handheld mixer (or a stand mixer), whip these ingredients together on medium-high speed until the mixture becomes thick, creamy, and forms soft peaks. Be careful not to over-whip. Once whipped, gently fold in the crushed pineapple, including all its juice, just until it is evenly combined. The frosting should be light, airy, and full of tropical flavor.
- Once the cake is completely cooled, generously spread the prepared whipped pineapple frosting evenly over the top. Use an offset spatula or the back of a spoon to create lovely swirls.
- Finally, artfully decorate the cake with the reserved mandarin orange segments and, if desired, a few pineapple tidbits for an extra touch of tropical flair. Your beautiful and delicious Orange Pineapple Cake is now ready to be served and enjoyed!
Frequently Asked Questions & Expert Tips for Orange Pineapple Cake
To maintain its freshness and delightful texture, store this orange pineapple cake in an air-tight container. Because of its creamy frosting, it’s best kept in the refrigerator. It will stay fresh and delicious for about 3-4 days. We recommend covering it tightly to prevent any drying out or absorption of other food odors.
Yes, this cake freezes beautifully! For best results, allow the cake to cool completely, then frost it. Once frosted, place the cake (uncovered) in the freezer for about 30-60 minutes, or until the frosting is firm to the touch. This “flash freezing” prevents the frosting from sticking to the wrapping. Then, wrap the cake tightly with plastic wrap, followed by a layer of aluminum foil, or store it in an air-tight, freezer-safe container. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving. The frosting can also be frozen separately in a ziptop bag or air-tight container.
While canned fruits are recommended for convenience and consistent moisture in this recipe, you can use fresh pineapple and oranges. If using fresh pineapple, ensure it is very finely crushed or pureed to achieve the right consistency for the frosting. For fresh oranges, ensure they are peeled, deseeded, and finely chopped, and you might need to add a splash of orange juice to the cake batter to match the moisture provided by canned fruit syrup. Adjustments might be needed for consistency as fresh fruits vary in water content.
The key to a thick, creamy frosting is very cold heavy whipping cream and the instant pudding mix. Ensure your cream is chilled directly from the refrigerator and that you’re using instant pudding, not cook-and-serve. If it’s still thin, try chilling the mixing bowl and beaters for 15 minutes before whipping, and ensure you’re whipping until stiff peaks form before adding the pineapple. Humidity can also affect whipping cream, so be patient!
Serving Suggestions for Your Tropical Treat
This versatile Orange Pineapple Cake can be served at room temperature or chilled, depending on your preference. Many find its refreshing qualities even more pronounced when served slightly cool from the refrigerator, especially on a warm day. This makes it an absolutely fantastic dessert for summer potlucks, backyard BBQs, family gatherings, or any party where you want to impress with minimal effort. However, its vibrant flavors are equally welcome during the colder months, bringing a much-needed ray of sunshine to your table. For an extra special touch, consider serving a slice with a scoop of vanilla ice cream, a dollop of extra whipped cream, or even a sprinkle of toasted coconut flakes. A light garnish of fresh mint leaves can also add a beautiful pop of color and freshness.
More Delightful Cake Recipes to Try
If you’ve fallen in love with the ease and flavor of this orange pineapple cake, you’ll be thrilled to discover other wonderful cake recipes that are just as simple and satisfying. Explore these other delicious options to expand your baking repertoire:
- 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!
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Ingredients
- 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
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13×9 baking dish
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Hand mixer
Instructions
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Preheat the oven to 350F.
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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.
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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
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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.
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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
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Top the cake with the whipped frosting.
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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.