Mandarin Orange Cake Delight is a luscious, moist dessert infused with the bright, tangy sweetness of mandarin oranges and topped with a creamy, fruity whipped topping. Often called “Pig Pickin’ Cake” in the Southern United States, this dessert is known for its light texture and vibrant citrus flavor.
It’s perfect for potlucks, summer gatherings, or simply as a refreshing treat after dinner. The cake combines convenience with irresistible flavor, using a boxed yellow cake mix and canned mandarins, resulting in a no-fuss but impressive dessert.
The topping, made with crushed pineapple and whipped topping, adds an extra layer of fruity indulgence that sets this cake apart from traditional frosted cakes. Easy to make and even easier to love, this Mandarin Orange Cake Delight is a go-to recipe when you want something quick, flavorful, and crowd-pleasing.
Ingredients
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 (with juice)
For the topping:
- 1 container (8 oz) whipped topping (like Cool Whip)
- 1 can (20 oz) crushed pineapple (undrained)
- 1 package (3.4 oz) instant vanilla pudding mix
Instructions
- Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish to prevent sticking.
- Combine cake ingredients in a large mixing bowl. Add the yellow cake mix, eggs, vegetable oil, and the entire can of mandarin oranges with juice. The oranges should be broken up slightly as you mix, creating bursts of citrus throughout the batter.
- Mix the batter using an electric hand mixer or stand mixer on medium speed for about 2 minutes, or until the mixture is smooth and well blended. You should see small pieces of mandarin orange evenly distributed in the batter.
- Pour the batter into the prepared baking dish and spread it out evenly with a spatula to ensure even baking.
- Bake the cake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to maintain the cake’s moist texture.
- Cool the cake completely on a wire rack. This is important because adding the topping while the cake is still warm can cause it to melt and lose its structure.
- Prepare the topping in a separate mixing bowl. Combine the crushed pineapple (with juice), the dry instant vanilla pudding mix, and the whipped topping. Stir everything together until smooth and creamy. The pineapple should be evenly dispersed, and the pudding mix should be fully dissolved.
- Refrigerate the topping for 15 to 30 minutes to allow it to set slightly, which makes spreading it over the cake easier and gives it a fluffier texture.
- Spread the topping evenly over the cooled cake using a spatula or the back of a spoon. Make sure to cover all edges and corners.
- Chill the assembled cake in the refrigerator for at least 2 hours before serving. This helps the flavors meld together and gives the cake a refreshing finish.
- Serve and enjoy. Slice the cake into squares and serve chilled. Optional garnishes include mandarin orange segments or shredded coconut for extra flair.