Step-by-Step Instructions
1. Make the Cake Batter
In a large mixing bowl, combine the cake mix, eggs, oil, and the entire can of mandarin oranges with juice. Beat until smooth—the oranges will break apart, adding bits of fruit throughout the batter.
2. Bake
Pour the batter into a greased 9×13-inch pan (or two 8-inch rounds if you prefer layers). Bake at 350°F (175°C) for about 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely before frosting.
3. Mix the Frosting
In another bowl, stir together the pudding mix and crushed pineapple (juice included). Fold in the whipped topping and shredded coconut until light and fluffy. Chill in the fridge for at least 30 minutes to set.
4. Frost and Chill
Spread the frosting generously over the cooled cake. For the best flavor, let the cake chill in the refrigerator for at least an hour before serving—this allows the flavors to meld and the frosting to firm up.
Tips for Success
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Go tropical: Add chopped pecans or walnuts to the frosting for crunch.
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Make it layer-style: Use two round pans for a stunning layered cake with frosting between.
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Keep it cool: This cake tastes best when served cold, so store leftovers in the fridge.
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Decorate: Garnish with extra mandarin orange slices or toasted coconut for a pretty finish.
Why You’ll Love It
Mandarin Orange Cake with Pineapple Coconut Frosting is proof that you don’t need a complicated recipe to impress. It’s fruity, refreshing, and light enough that you can enjoy a second slice without guilt. Whether you call it a sunshine cake, tropical dream cake, or just plain delicious, one thing’s for sure: it’ll bring smiles to everyone who takes a bite.
