That Cake Everyone Asks Me to Bring
You know the one. The cake that disappears first at potlucks. The one your sister-in-law quietly texts you about before family events. For me, that’s my Mandarin Orange Butter Cake with Pineapple Frosting. It’s not my recipe originally—it’s one of those beloved, decades-old community cookbook gems, scribbled on a card stained with vanilla and love. I’ve made it a hundred times, tweaking it here and there, and it never fails. It’s impossibly moist, bursting with cheerful citrus flavor, and topped with a cloud of pineapple bliss. It looks like a dream and tastes like pure, uncomplicated joy. Let me show you how to make it.
A Slice of Sweet History
This cake is a beautiful piece of American baking history. It hails from the mid-20th century, a time when creative home bakers were weaving magic with newly popular convenience foods like cake mixes, instant pudding, and Cool Whip. It’s often called a “Forgotten Cake” or “Lazy Daisy Cake,” not because it’s forgettable, but because it’s so easy you might forget you’re baking! The classic version uses crushed pineapple in the batter. My twist? I use mandarin oranges in the cake for a brighter, more delicate fruit flavor and save the pineapple for the stunningly simple frosting. It’s a perfect marriage of old-fashioned ingenuity and fantastic taste.
Why You’ll Adore This Cake
First, it’s foolproof. The batter comes together in one bowl. The frosting requires zero cooking. Second, the texture is sublime—incredibly tender and moist from the oranges, with a fluffy frosting that’s not overly sweet. Third, it’s a showstopper. The layered look is gorgeous, but it requires no fancy piping skills. Finally, it actually gets better overnight. The flavors meld and the cake becomes even more delicious, making it the perfect make-ahead dessert for a busy host.
When to Whip Up This Sunshine
This cake is your secret weapon for so many occasions. It’s a springtime brunch star, a perfect ending to a summer barbecue, and a bright spot on a holiday table. Bring it to book club, serve it for a birthday (it’s a crowd-pleaser for all ages), or simply make it on a Sunday to have a sweet treat ready for the week. It brings a little sunshine to any day.
Gathering Your Ingredients
Here’s what you’ll need for this easy mandarin orange cake:
- For the Cake: 1 box Duncan Hines Butter Golden cake mix, 1/2 cup Wesson vegetable oil, 1 (11-ounce) can mandarin oranges in juice (do not drain), 4 large eggs, 1/2 cup granulated sugar.
- For the Pineapple Bliss Frosting: 1 (12-ounce) tub frozen Cool Whip, thawed, 1 (3.4-ounce) box instant vanilla pudding mix (just the dry powder), 1 (20-ounce) can crushed pineapple in juice, drained (reserve the juice!).
No Mandarin Oranges? No Problem!
You can easily adapt this cake based on what’s in your pantry.
- Mandarin Oranges: A can of drained, crushed pineapple can be used instead for a more traditional “pineapple cake” flavor.
- Cake Mix: A yellow or white cake mix works perfectly if you can’t find Butter Golden.
- Oil: Any neutral oil like canola works. Melted, cooled butter can be substituted for a richer flavor.
- Frosting: For a dairy-free version, use a coconut whipped topping. Homemade sweetened whipped cream can be used, but the cake must be served immediately.
Crafting Your Cake: A Step-by-Step Journey
Step 1: Preheat and Prepare
Start by warming your oven to 350°F (175°C). This ensures it’s perfectly heated when your batter is ready. While it warms, grab three 9-inch round cake pans. Grease the bottoms and sides generously with butter or baking spray, then dust with a light coating of flour, tapping out the excess. This little dance of grease and flour is your insurance policy for flawless cake release later. For extra safety, I like to line the bottom of each pan with a circle of parchment paper. Pro tip: Use the bottom of the pan to trace a circle on the parchment before cutting it out.
Step 2: Mix the Magical Batter
In a large mixing bowl, combine the entire box of cake mix, oil, undrained mandarin oranges, eggs, and sugar. Yes, you pour the whole can of oranges in, juice and all! The juice will keep the cake incredibly moist. Using an electric mixer on medium speed, beat everything for a full 2 minutes. Watch as the oranges break down into bright little flecks, perfuming the air with a sweet citrus scent. The batter will be thick, creamy, and dotted with cheerful orange pieces. Chef’s secret: Don’t skip the full 2 minutes of beating. It incorporates essential air for a light crumb.
Step 3: Divide and Conquer
Your batter is now a vibrant, orange-specked promise of deliciousness. Pour it equally into your three prepared pans. A kitchen scale is the most accurate tool for this, but eyeballing it works just fine. Use a spatula to gently smooth the tops, nudging the batter into an even layer. You’ll hear a soft, satisfying shush as it spreads. The pans are now ready for their transformation in the oven’s heat.
Step 4: The Bake and Scent
Place all three pans on the center oven rack, spaced evenly apart for proper air flow. Set your timer for 20 minutes. Your kitchen will soon be filled with the warm, buttery, and subtly citrusy aroma of baking cake. At the 20-minute mark, perform the classic test: gently press the center of a cake layer with your fingertip. If it springs back, it’s done. If it leaves a slight indent, bake for another 2-3 minutes. The edges should be just starting to pull away from the pan and be a light golden brown.
Step 5: The Cool Down
Patience is key here! Let the cakes cool in their pans on a wire rack for exactly 10 minutes. This allows the structure to set so they don’t fall apart. After 10 minutes, run a thin knife around the edge of each pan. Place a wire rack over the top, flip it over with confidence, and gently lift the pan away. You should hear a faint, satisfying sigh of release. Peel off the parchment paper circles if you used them, then let the cakes cool completely on the racks. Rushing this step will melt your frosting.
Step 6: Whip Up the Pineapple Frosting
While the cakes cool, make the blissfully easy frosting. Open the can of crushed pineapple and drain it over a bowl, saving that precious juice! In a large bowl, combine the thawed Cool Whip and the dry vanilla pudding powder. Stir gently. Now, add about half of the drained crushed pineapple. The mixture will instantly thicken into a luscious, fluffy cloud. The remaining pineapple is for folding in to give the frosting lovely texture and bursts of fruit. Pro tip: If the frosting seems too thick, add a teaspoon of the reserved pineapple juice to loosen it.
Step 7: The Grand Assembly
Place your first cake layer on a serving plate or cake stand. Spoon a generous dollop of frosting onto the center and spread it evenly to the edges with an offset spatula. Repeat with the second layer. Top with the final layer. Now, use the remaining frosting to cover the top and sides of the cake. Don’t worry about perfect smoothness—a charming, rustic swirl looks beautiful. For the final touch, if you have a few mandarin orange segments left, arrange them artfully on top.
Step 8: The Most Important Step: Rest
This is non-negotiable! Cover the cake lightly and refrigerate it for at least 4 hours, but preferably overnight. This resting time allows the magic to happen: the flavors from the cake and frosting marry and deepen, and the texture of the cake becomes unbelievably moist and tender. It’s worth the wait, I promise.
Your Timeline to Cake Bliss
- Prep Time: 20 minutes
- Cook Time: 20-23 minutes
- Cooling Time: 1 hour
- Chilling Time (essential): 4 hours minimum (overnight best)
- Total Time (hands-off): 5 hours 40 minutes
- Servings: 12 generous slices
The Chef’s Secret
Resist the urge to eat it right away! The overnight chill in the fridge is what transforms this from a good cake into a legendary, “please give me the recipe” cake. The pudding in the frosting sets up beautifully, and the juices from the cake soak in, creating an irresistible texture.
A Quick Story About This Cake
I got this recipe from my neighbor Margie over 15 years ago. She brought it to a neighborhood block party, and I must have asked her for the recipe three times. She finally handed me a handwritten index card with a smiley face on it. I’ve made it literally every year for my husband’s birthday since—it’s his only request. That stained card is now one of my most treasured kitchen possessions.
What You’ll Need to Make It
- Three 9-inch round cake pans
- Electric hand mixer or stand mixer
- Large mixing bowl
- Wire cooling racks
- Offset spatula for frosting (a butter knife works too!)
- Can opener
- Measuring cups and spoons
Keeping the Sunshine Fresh
Because of the dairy-based frosting, this cake must be stored in the refrigerator. Cover it with a cake dome or loosely tent it with plastic wrap. It will stay perfectly fresh and delicious for up to 4 days. The frosting may soften a bit, but the flavor will only get better.
You can also freeze the un-frosted cake layers individually for up to 2 months. Wrap them tightly in plastic wrap, then in foil. Thaw overnight in the fridge before frosting and assembling.
I do not recommend leaving this cake out at room temperature for more than 2 hours, especially on a warm day.
My Best Tips for You
- For easy clean-up, put a damp paper towel under your mixing bowl to keep it from sliding.
- Use room temperature eggs for a smoother, better-incorporated batter.
- If your cakes dome slightly in the center, you can level them with a serrated knife once completely cool for a perfectly flat stack.
- Garnish with a twist of orange zest or a sprinkle of toasted coconut for extra flair.
How to Serve It Like a Pro
Serve this cake straight from the fridge—it’s best chilled. Use a sharp, thin-bladed knife, dipping it in hot water and wiping it dry between each cut for beautifully clean slices. Pair it with a cup of strong coffee to balance the sweetness, or a glass of cold milk for the ultimate nostalgic treat. For a fancy presentation, dust the serving plate with a little powdered sugar or place each slice on a bright, colorful dessert plate.
Love This? Try These Twists!
This recipe is wonderfully adaptable. Here are six fun variations:
- Tropical Dream: Add 1/2 cup of toasted sweetened coconut to the cake batter and sprinkle more on top of the frosting.
- Citrus Berry Burst: Fold 1/2 cup of fresh raspberries into the frosting along with the pineapple for a tart, colorful surprise.
- Toasted Almond Delight: Substitute 1/2 teaspoon of almond extract for 1/2 teaspoon of the vanilla in the cake mix. Sprinkle sliced, toasted almonds between the layers and on top.
- Zesty Lemon Lift: Use a lemon cake mix and add the zest of one lemon to the batter. For the frosting, use lemon instant pudding.
- Chocolate-Orange Indulgence: Use a chocolate fudge cake mix. The mandarin oranges create a surprisingly delicious flavor combination with the chocolate.
- Mini Cake Treats: Bake the batter in a 9×13 inch pan. Once cooled, cut into squares and serve with a dollop of frosting on top—perfect for a crowd!
Common Mistakes to Avoid
Mistake 1: Draining the Mandarin Oranges
This is the biggest mistake! The recipe calls for the entire can, juice and all. That liquid is crucial for the cake’s signature moist, tender texture. Draining the oranges will leave you with a dry, dense cake. Simply open the can and dump everything—the shimmering segments and their sweet juice—right into the mixing bowl.
Mistake 2: Under-beating the Batter
Two minutes of mixing on medium speed is not a suggestion. It’s necessary to properly break down the orange segments, fully hydrate the cake mix, and incorporate air into the batter. If you mix for only 30 seconds, you’ll have chunks of unblended oranges and a heavy texture. Set a timer and let the mixer do its work until the batter is smooth and uniform.
Mistake 3: Skipping the Overnight Chill
I know it’s tempting to dig in right away. But the frosting needs time to set, and the cake needs time to absorb moisture and flavor from the frosting. Cutting into it immediately means the layers might slide, and the flavors won’t have melded. The texture will be good, but not magical. Planning ahead is the secret to this cake’s legendary status.
Mistake 4: Using Cold Cool Whip
If your Cool Whip is still frozen or partially frozen, it will be lumpy and difficult to blend smoothly with the pudding mix. Let it thaw completely in the refrigerator overnight. A smooth, spreadable Cool Whip is the foundation for your fluffy, dreamy frosting.
Your Questions, Answered
Can I make this cake from scratch instead of using a mix?
Absolutely. The convenience of the mix is part of its charm, but you can use your favorite homemade vanilla or butter cake recipe as a base. Just be sure the final batter volume is similar to what the box mix produces (enough for three 9-inch layers) and adjust your baking time accordingly. The key is to still fold in the undrained mandarin oranges and sugar as directed.
Why do I need to add extra sugar to a cake mix?
The mandarin oranges and their juice add liquid to the batter, which can dilute the sweetness slightly. The extra half cup of sugar balances this and ensures the cake has the perfect level of sweetness to complement the tart pineapple frosting. It’s a small addition that makes a big difference in the final flavor profile.
My frosting seems runny. What did I do wrong?
This usually happens if the Cool Whip was too warm or over-whipped, or if you added too much of the reserved pineapple juice. Instant pudding mix thickens on contact with moisture, but it needs the right ratio. First, make sure your assembled cake is chilled immediately. The cold fridge will help the frosting firm up significantly. Next time, fold in the crushed pineapple gently and only add a teaspoon of juice if the frosting seems too stiff to spread.
Can I use fresh mandarin oranges or pineapple?
You can, but it changes the recipe. Canned fruits are packed in syrup or juice, which provides consistent sweetness and moisture. For fresh mandarins, you’d need to peel, segment, and then lightly crush them, adding about 1/2 cup of orange juice and a tablespoon of sugar to mimic the canned liquid. For fresh pineapple, you must crush it finely and will likely need to add a little sugar to match the sweetness of canned. The canned version is easier and guarantees perfect results.
How far in advance can I make this cake?
This is a fantastic make-ahead dessert. You can bake the cake layers up to two days in advance. Let them cool completely, then wrap each layer tightly in plastic wrap and store at room temperature. You can also freeze them for longer. Prepare the frosting up to one day ahead and keep it covered in the fridge. Assemble the cake the day before you need it to allow for that crucial overnight chilling time.
Is it okay to use a different size pan?
Yes, but timing will change. A common adaptation is a 9×13 inch pan. The batter will fit perfectly. Bake at 350°F for 30-35 minutes, or until a tester comes out clean. You will have a single-layer sheet cake. Simply spread all the frosting over the top. It’s just as delicious and even easier to serve at a large gathering.
Can I make this cake nut-free or gluten-free?
The recipe as written is typically nut-free, but always check the labels on your cake mix and pudding mix for allergen warnings. To make it gluten-free, use a certified gluten-free yellow or butter cake mix and ensure your pudding mix is also gluten-free. All other ingredients are naturally gluten-free.
What can I do with the leftover pineapple juice?
Don’t pour it out! That juice is liquid gold. You can use it to make a simple glaze for another baked good, add a splash to a smoothie, mix it into yogurt or oatmeal, or even use it in a marinade for chicken or pork. It adds a lovely sweet-tart flavor.
The edges of my cake are overbrowning. How can I prevent this?
Ovens have hot spots. If your cake pans are dark metal, they absorb more heat and can cause over-browning. Try using lighter-colored aluminum pans. You can also place an empty baking sheet on the rack above your cakes to shield them from direct top heat. Lining your pans with parchment paper circles also helps protect the bottom.
Can I decorate this cake more elaborately?
Of course! While its simple, rustic look is part of its appeal, you can dress it up. Before serving, garnish the top with additional mandarin orange segments, fresh pineapple chunks, edible flowers, or a sprinkle of crushed vanilla wafers or graham cracker crumbs for texture. Just add decorations right before serving so they stay fresh.
The Final Slice
This Mandarin Orange Butter Cake is more than a recipe. It’s a promise of something sweet, reliable, and full of joy. It proves that simple ingredients, combined with a little patience, can create something truly extraordinary. It’s the cake that creates memories—the one people ask for again and again. So grab your bowl and mixer, and get ready to make your new favorite dessert. Don’t forget the most important ingredient: sharing it with someone you love.
Doritos Chicken Casserole
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and prepare three 9-inch round cake pans by greasing and dusting with flour.
- In a mixing bowl, combine the cake mix, oil, undrained mandarin oranges, eggs, and sugar; mix on medium speed for 2 minutes.
- Pour the batter equally into the prepared pans and smooth the tops.
- Bake for 20 minutes, checking for doneness by pressing the center with a fingertip.
- Allow cakes to cool in pans for 10 minutes, then remove and let cool completely on wire racks.
- While cooling, make the frosting by combining thawed Cool Whip and dry vanilla pudding in a large bowl, then mix in half of the drained crushed pineapple.
- Assemble the cake by layering with frosting between layers and covering the sides and top with remaining frosting.
- Cover and refrigerate the cake for at least 4 hours, preferably overnight.