Hamdi Saidani This Pioneer Woman Mandarin Orange Cake is a moist and refreshing recipe, which is made with mandarin oranges and crushed pineapple. It’s the perfect crowd-pleasing dessert, ready in about 1 hour and 20 minutes.
Pioneer Woman Mandarin Orange Cake Ingredients
A simple, classic combination for an incredibly moist cake.
- 1 (15.25 ounce) package yellow cake mix
- 1 (11 ounce) can mandarin orange segments, with juice
- 4 large eggs
- 1 cup vegetable oil
- 1 (20 ounce) can crushed pineapple with juice
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (3.5 ounce) package instant vanilla pudding mix
How To Make Pioneer Woman Mandarin Orange Cake
A step-by-step guide to this famously easy and delicious dessert.
- Prep the Oven and Pan: Preheat the oven to 350°F. Generously grease and flour a 9×13-inch baking pan.
- Mix the Cake Batter: In a large bowl, combine the yellow cake mix, the entire can of mandarin oranges (with their juice), eggs, and vegetable oil. Beat with an electric mixer on medium speed until the batter is smooth.
- Bake the Cake: Pour the batter into the prepared baking pan and spread it into an even layer. Bake for 35 to 40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Remove the cake from the oven and place it on a wire rack. Allow the cake to cool completely in the pan, which will take at least 30 minutes.
- Make the Frosting: While the cake cools, prepare the frosting. In a large bowl, beat the entire can of crushed pineapple (with its juice), the thawed whipped topping, and the dry instant vanilla pudding mix together until well blended and smooth.
- Frost and Chill: Once the cake is completely cool, spread the pineapple frosting evenly over the top. Refrigerate the cake for at least an hour before serving to allow the frosting to set.
Recipe Tips
For the best, most delicious orange cake every time.
- How to keep the cake extra moist? The key to this cake’s signature moistness is using oil instead of butter and including the juice from the canned fruits. Do not drain the mandarin oranges or the pineapple!
- Can I use a different cake mix? Absolutely. While yellow cake mix is classic, a white cake mix, butter pecan, or even an orange cake mix would also work wonderfully and add a slightly different flavor profile.
- Does this cake need to be refrigerated? Yes, this is very important. Because the frosting is made with whipped topping, the finished cake must be stored in the refrigerator to keep the frosting stable and fresh.
- Can I add nuts or coconut? Yes! For extra texture and flavor, you can fold 1/2 cup of chopped pecans or walnuts into the frosting, or sprinkle toasted coconut over the top of the frosted cake.
What To Serve With Mandarin Orange Cake
Perfect pairings for this fruity, refreshing cake.
This cake is light and refreshing enough to be enjoyed on its own, but it’s also delicious with:
- A hot cup of coffee or tea
- A scoop of vanilla ice cream
- A garnish of fresh mint leaves and a few extra mandarin orange segments
How To Store Mandarin Orange Cake
Keeping your cake fresh and ready to enjoy.
- Refrigerate: This cake must be stored in the refrigerator. Cover the cake tightly with plastic wrap or transfer it to an airtight container. It will stay fresh and delicious for up to 4 days.
Pioneer Woman Mandarin Orange Cake Nutrition Facts
An estimated guide per serving.
- Calories: 360 kcal
- Carbohydrates: 45 g
- Protein: 4 g
- Fat: 19 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is this cake sometimes called a u0022Pig Pickin’ Cakeu0022?
This cake earned its nickname because it’s an extremely popular and easy-to-transport dessert served at Southern barbecues and potlucks, especially at traditional u0022pig pickin’su0022 (pig roasts).
Can I use fresh pineapple instead of canned?
While you can, canned crushed pineapple is highly recommended for this recipe. The juice in the can is essential for the frosting’s consistency and flavor. If you use fresh, you’ll need to crush it very finely and may need to add a bit of pineapple juice.
Can I make this cake into layers?
Yes, you can. Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Let the layers cool completely before filling and frosting.
Try More Pioneer Woman Recipes:
- Pioneer Woman Cake Pops Recipe
- Pioneer Woman Blueberry Coffee Cake Recipe
- Pioneer Woman Tiramisu Pound Cake Recipe
Pioneer Woman Mandarin Orange Cake Recipe
Description
An incredibly moist and fruity sheet cake made with yellow cake mix, mandarin oranges, and a famously light and fluffy pineapple whipped topping frosting.
Ingredients
Instructions
- Preheat oven to 350°F. Grease and flour a 9×13-inch pan.
- In a large bowl, beat cake mix, undrained mandarin oranges, eggs, and oil until smooth.
- Pour batter into the prepared pan and bake for 35-40 minutes, until a toothpick comes out clean.
- Cool the cake completely in the pan on a wire rack.
- For the frosting, beat the undrained pineapple, whipped topping, and dry pudding mix until smooth.
- Spread the frosting over the completely cooled cake.
- Refrigerate for at least 1 hour before serving.
Notes
- u003cliu003eDo not drain the juice from the canned mandarin oranges or the crushed pineapple; the liquid is essential for the recipe.u003c/liu003eu003cliu003eEnsure the cake is completely cool before adding the frosting, otherwise, the whipped topping will melt.u003c/liu003eu003cliu003eThe cake must be stored in the refrigerator due to the dairy-based frosting.u003c/liu003eu003cliu003eThis cake is perfect for making a day ahead of time, as the flavors meld together beautifully overnight in the fridge.u003c/liu003e
