This orange pineapple cake is stuffed with sweet mandarin oranges and topped with a fruity pineapple frosting that’s hard to resist. It’s sweet, moist, and perfectly palatable.

Why this recipe works

Today we’re taking a yellow cake mix and mixing it together with mandarin oranges for added moisture and lots of citrusy flavor – plus, you really can’t beat the soft and creamy crushed pineapple frosting that goes on top. This orange pineapple cake is so refreshing with its light and airy whipped pineapple frosting and sweet, fruity base.

We live for fruity cakes in the summer, like this gorgeous pineapple cake or a peach upside down cake. Even when summer has come and gone and fresh fruits aren’t in ready supply, canned fruits take the cake. Quite literally. That’s why we love this orange pineapple cake, because it can be enjoyed year-round using simple, accessible ingredients.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CAKE – You will need a boxed cake mix, we used yellow but you can use a lemon, orange, or white cake mix if you prefer. You do NOT need the ingredients listed on the back of the box for this recipe, we’ve included all the ingredients needed in the recipe card. Feel free to add a dash of orange extract to the cake mix if desired.

TOPPING – Heavy whipping cream, powdered sugar, and instant vanilla pudding mix create the frosting. You just need the dry instant pudding mix, do not prepare it. This is where the pineapple flavor shines. Add crushed pineapple with the juice to the frosting and combine. It’s creamy, fruity, and perfectly sweet. Crushed pineapple works best for this, though you can use pineapple tidbits if you want more texture.

How to Make Orange Pineapple Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Preheat the oven to 350F.
Remove 15 oranges from the can and set to the side for topping. Reserve the rest of the oranges and the liquid for the cake mix.
In a large mixing bowl combine the yellow cake mix, vegetable oil, sour cream, eggs and the remaining oranges with liquid.
Pour into a greased 9×13 casserole dish. Bake based on the time designated on the box, about 30 minutes. Remove from the oven, transfer to wire rack, and allow to cool completely about an hour.
In another large mixing bowl combine the heavy whipping cream, powdered sugar, and instant vanilla pudding mix. Use a handheld mixer to whip into a thick, creamy topping. Mix in the crushed pineapple and its juice just until combined.
Top the cake with the whipped cream mixture.
Decorate with reserved mandarin oranges and pineapple tidbits.

Frequently Asked Questions & Expert Tips

How do I store orange pineapple cake?

Store this cake in an air-tight container kept in the refrigerator for 3-4 days.

Can I freeze this cake?

You may freeze this cake wrapped with saran wrap and aluminum foil or in an air-tight container for up to 2 months. The frosting may also be frozen when properly stored in a ziptop bag or air-tight container.

Serving Suggestions

Orange pineapple cake can be served at room temperature or chilled. This is a great dessert for summer potlucks and parties, but can be enjoyed year-round as well!

More Cake Recipes

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This post was originally published here on November 14, 2021.