When I first tasted this pineapple mandarin orange cake, I was utterly amaze at the sweet, light creamy flavor. The balance of pineapple and orange is so unique and you would never believe just how easy it is to make.
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This is one of those cakes that you will love to bring to potluck suppers because everyone will be asking you for the recipe. I’m sure of it! How do I know? Because that is exactly how I got it. My friend, Jan, brought it to a party and I loved it so much that I HAD to have the recipe…and here it is, just for you!
Pineapple Mandarin Orange Cake
1 18 oz can crushed pineapple
1 pkg yellow or white cake mix
2 large eggs
1 11 oz can mandarin oranges, drained
½ cup real mayonnaise
1 12 oz container whipped topping, thawed
1 pkg vanilla instant pudding (small box)
- Preheat oven to 350°
- Drain pineapple, reserve juice
- Combine pineapple juice, cake mix, eggs, mandarin oranges and mayonnaise in large mixing bowl.
- Beat at medium speed till blended.
- Pour batter into greased 9 x 13 baking dish.
- Bake at 350° for 30 min. or until a wooden toothpick inserted in center comes out clean.
- Remove from oven and cool pan on wire rack.
- In a mixing bowl, combine drained pineapple, whipped topping and pudding mix, beat on low speed until blended.
- Spread mixture evenly on cooled cake.
- Cover and chill for at least 1 hour before serving.
- Store in refrigerator.
- Serves 12 (maybe!)