Some desserts just feel like happiness on a plate. Mandarin Orange Cake with Pineapple Coconut Frosting is one of those timeless recipes—bright, fruity, and impossibly moist. It’s a cake that doesn’t rely on fancy techniques or expensive ingredients, yet always steals the spotlight at potlucks, family gatherings, and summer parties.
This cake is often lovingly called a “sunshine cake” for good reason—it tastes like sunshine with every bite. The tangy citrus from mandarin oranges pairs beautifully with the tropical sweetness of pineapple and the creamy richness of coconut. Even better? It’s delightfully easy to make.
Why This Cake Is Special
Unlike heavy butter cakes, this one is light, moist, and bursting with natural fruit flavor. The mandarin oranges get baked right into the batter, creating a tender crumb that’s subtly sweet and citrusy. The frosting, on the other hand, is a cool, creamy mixture of crushed pineapple, coconut, and whipped topping—more like a dreamy fruit cloud than a traditional buttercream.
It’s refreshing, crowd-pleasing, and perfect for warm-weather celebrations (though honestly, it tastes just as good in the middle of winter when you’re craving a bite of sunshine).
Ingredients You’ll Need
For the Cake:
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1 box yellow cake mix (15–16 oz)
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4 large eggs
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½ cup vegetable oil
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1 can mandarin oranges in juice (11 oz), undrained
For the Frosting:
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1 tub whipped topping (8 oz, thawed)
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1 package instant vanilla pudding mix (3.4 oz)
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1 can crushed pineapple (20 oz, undrained)
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1 cup shredded coconut (sweetened or unsweetened, your choice)
Step-by-Step Instructions
