pineapple and mandarin orange cake recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best pineapple and mandarin orange cake recipe

I have been making this pineapple and mandarin orange cake for years and it is always a hit at our family gatherings. The combination of tropical fruits gives the cake a light and refreshing flavor that is perfect for spring and summer events. My kids love it because it is sweet but not too heavy and they always ask for seconds.

This cake is incredibly moist thanks to the pineapple and mandarin oranges. The fruit adds natural sweetness so you do not need a lot of extra sugar. It is a great way to use canned fruit that you probably already have in your pantry.

I like to serve it with a dollop of whipped cream or a simple glaze. One of the reasons I love this recipe is that it is so easy to put together. You just mix the ingredients and bake it in a single pan.

No complicated steps or special equipment needed. It is a foolproof dessert that even beginner bakers can make successfully. Another plus is that this cake is relatively healthy compared to other desserts.

The fruit provides vitamins and fiber and you can control the amount of sugar. I often make it for potlucks and birthday parties and it always gets compliments. It is a versatile recipe that works for any occasion.

Pineapple and Mandarin Orange Cake

4.8 from 1472 votes

A moist and fruity cake made with canned pineapple and mandarin oranges. This easy recipe is perfect for any occasion and requires minimal effort.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 12Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Cake

2 cups all purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 can (20 ounces) crushed pineapple, undrained
1 can (11 ounces) mandarin oranges, drained and chopped

For the Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 350 degrees Fahrenheit.
2Grease a 9×13 inch baking pan with butter or cooking spray to prevent sticking.
3In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until combined.
4Make a well in the center of the dry ingredients.
5Add the eggs, vanilla extract, and undrained crushed pineapple to the well.
6Stir with a spatula until just combined, being careful not to overmix.
7Gently fold in the chopped mandarin oranges.
8The batter will be thick and chunky.
9Pour the batter into the prepared pan and spread it evenly.
10Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
11The top should be golden brown and the cake should pull away from the edges of the pan.
12Let the cake cool completely in the pan on a wire rack.
13This will take about 1 hour.
14Do not frost the cake while it is still warm.
15While the cake cools, make the frosting.
16Beat the cream cheese and butter together with an electric mixer until smooth and creamy.
17Gradually add the powdered sugar and vanilla extract, beating until fluffy.
18Spread the frosting evenly over the cooled cake.
19Slice and serve.
20Store any leftovers in the refrigerator for up to 3 days.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Electric mixer
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 55mg🧂Sodium: 220mg🌾Total Carbs: 42g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 3g

📝Notes

For a lighter version, you can skip the frosting and dust the cake with powdered sugar instead. You can also add 1/2 cup of chopped walnuts or pecans for extra crunch.

Watch Video Of How Pineapple and Mandarin Orange Cake Works

This pineapple and mandarin orange cake is a go to recipe for me because it is so easy and always turns out great. The fruit keeps the cake moist and flavorful without a lot of effort.

I love that I can make it ahead of time and it still tastes wonderful the next day. For storing, just keep the cake in the refrigerator covered with plastic wrap or in an airtight container.

It will stay fresh for up to three days. To serve, let it sit out for a few minutes to take the chill off.

You can also warm individual slices in the microwave for about 15 seconds. This cake is perfect for family dinners, potlucks, or just a simple dessert at home.

❓ Frequently Asked Questions About Pineapple and Mandarin Orange Cake

1. Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple. You will need about 2 cups of crushed fresh pineapple. Make sure to include the juice that comes out when you crush it. The cake will still be moist and delicious.

2. Can I make this cake gluten free?

Absolutely. Substitute the all purpose flour with a gluten free flour blend that is designed for baking. Add 1/2 teaspoon of xanthan gum if your blend does not already include it. The texture will be slightly different but still very good.

3. How should I store this cake?

Store the cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Because of the cream cheese frosting, it is best to keep it chilled. Let it sit at room temperature for 15 minutes before serving for the best flavor.

4. Can I freeze this cake?

Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw it in the refrigerator overnight before frosting and serving. The frosting does not freeze well, so add it after thawing.

5. Can I use a different frosting?

Definitely. This cake pairs well with a simple vanilla buttercream or a cream cheese frosting. You can also skip the frosting entirely and serve it with a dusting of powdered sugar or a scoop of vanilla ice cream.

Similar Posts