🌟 Why This Cake Is a Game-Changer
✅
Uses canned mandarin oranges
No peeling, no mess — juice adds moisture
✅
No mixer needed
Stir by hand — perfect for beginners
✅
Crowd-pleaser
Kids and adults love the tropical flavor
✅
Freezer-friendly
Make ahead and freeze for easy desserts
✅
Frosting is a breeze
Just whip and spread — no baking required
This isn’t just a cake.
It’s a vacation in a pan.
🧄 Ingredients (Serves 10–12)
For the Cake
All-purpose flour
2 cups
Spoon & level — don’t pack
Granulated sugar
1 cup
For sweetness
Baking powder
2 tsp
For rise and fluffiness
Salt
½ tsp
Balances flavor
Eggs, room temperature
3 large
Binds the cake — room temp blends better
Vegetable oil
½ cup
Keeps cake moist — no butter needed
Canned mandarin oranges, drained (reserve juice)
1 (11 oz) can
Use juice in cake and frosting
Vanilla extract
1 tsp
Pure for best flavor
✅ No mandarins? Use crushed pineapple (drained) — works great!
For the Pineapple Coconut Frosting
Cream cheese, softened
8 oz
Full-fat for best texture
Butter, softened
¼ cup (4 tbsp)
Unsalted
Powdered sugar
2 cups
Sifted — no lumps
Reserved mandarin orange juice (or pineapple juice)
2–3 tbsp
For tang and moisture
Shredded coconut (sweetened or unsweetened)
½ cup
Toasted for extra flavor (optional)
Crushed pineapple, drained
½ cup
For tropical punch
Vanilla extract
1 tsp
Enhances flavor
✅ Make it fluffy? Add ½ cup whipped cream or Cool Whip.
🥣 Step-by-Step: How to Make Mandarin Orange Cake
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C)
Grease and flour a 9x13-inch baking dish or Bundt pan
✅ No sticking! Use non-stick spray with flour.
Step 2: Make the Cake Batter
In a large bowl, whisk:
Flour
Sugar
Baking powder
Salt
In a separate bowl, beat:
Eggs
Oil
Mandarin orange juice (about ¼ cup)
Vanilla
Gradually add wet ingredients to dry — stir until just combined
Gently fold in drained mandarin oranges
✅ Don’t overmix — keeps cake tender.
Step 3: Bake to Golden Perfection
Pour batter into prepared pan
Smooth the top
Bake 30–35 minutes (9x13) or 40–45 minutes (Bundt), until:
A toothpick comes out clean
Top is golden and springs back when touched
✅ Cool completely — warm cake will melt the frosting.
Step 4: Make the Frosting
In a large bowl, beat:
Cream cheese
Butter
Gradually add powdered sugar, beating until smooth
Mix in:
Mandarin juice (or pineapple juice)
Vanilla
Crushed pineapple
Fold in shredded coconut
✅ Too thick? Add more juice.
✅ Too thin? Chill 15 mins or add more sugar.
Step 5: Frost & Serve
Spread frosting evenly over cooled cake
Sprinkle with extra coconut (toasted, if you like)
Slice and serve — each bite should be moist, citrusy, and packed with tropical flavor
Pair with:
Iced tea or lemonade
A scoop of vanilla ice cream
Or just a fork — it’s that good
Leftovers? Store covered in the fridge for up to 5 days — or freeze unfrosted cake for 3 months.
🧑🍳 Pro Tips for the Best Cake Every Time
Use room-temperature ingredients
Blends smoothly — no lumps
Drain mandarins well
Prevents soggy cake
Reserve the juice
Key for flavor in cake and frosting
Toast the coconut
Deepens flavor — spread on a pan, bake 5–7 mins at 350°F
Make it a sheet cake
9x13 pan = perfect for parties
💬 Final Thoughts: Sometimes the Best Dessert Isn’t Complicated — It’s Just Sunny and Sweet
We think great cakes need layers, fondant, and hours of work.
But the truth is:
The most beloved desserts are often the simplest.
This Mandarin Orange Cake proves that great flavor doesn’t need to be fancy.
So next time you’re tired, busy, or just craving something bright and cheerful…
Don’t overthink it.
Make this.
Because sometimes, the difference between “just a cake” and “I need the recipe”…
Isn’t in the sugar.
It’s in the mandarin juice.
And once you make this?
You might just find that the best desserts don’t come from bakeries.
They come from a can of oranges, a little cream cheese, and a lot of sunshine.