Yellow cake mix, mandarin oranges, pudding, pineapple, and whipped topping make this Sunny Pineapple Orange Cake light, fruity, and easy.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
This Sunny Pineapple Orange Cake takes me straight back to my grandma’s church potlucks. You know the ones—endless tables full of casseroles, pies, and those “mystery salads” with marshmallows floating in them. There was always this one cake, though, that stood out. Bright, citrusy, topped with pineapple and little orange slices—it looked like sunshine just landed on the dessert table.
When I finally asked for the recipe, I half-expected something complicated. You know, the kind with twenty steps and “special techniques.” Nope. It was cake mix, pudding, Cool Whip, canned fruit—the simplest pantry stuff. The first time I made it myself, my kids devoured half before it even had a chance to chill, my husband called it “vacation cake,” and me? I stood there laughing, realizing this “fancy-looking” dessert was actually the easiest thing I’d ever baked.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Sunny Pineapple Orange Cake Recipe?
You ever eat a slice of cake and instantly feel like you need to lie down? This isn’t that kind of cake. Sunny Pineapple Orange Cake is light, fruity, and just the right kind of refreshing. It tastes like summer in dessert form. And the best part? You don’t need to spend hours in the kitchen. Everything about it is forgiving—stir, bake, fold, chill. That’s it. No fiddly steps, no stress. Honestly, it’s the kind of cake you can bring to a BBQ or family dinner and everyone will think you’ve outdone yourself. It’s secretly lazy, but it doesn’t taste like it.
Ingredient Notes:
Let’s talk about the simple ingredients that somehow make this cake taste like magic:
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Yellow Cake Mix – The base. And hey, no shame in cake mix shortcuts.
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Eggs (5 large) – They give it richness and that soft texture.
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Instant Vanilla Pudding Mix – The secret weapon. Keeps the cake moist and flavorful.
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Mandarin Oranges (1 can) – Little bursts of citrus baked right in. Don’t skip these—they’re the sunshine.
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Orange Extract – Adds that extra citrus kick so it doesn’t get lost.
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Oil (⅓ cup) – Makes the cake tender and soft.
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Cool Whip – Yes, store-bought whipped topping. It’s nostalgic and it works.
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Crushed Pineapple (8 ounces) – Tangy, sweet, and the perfect match for the frosting.
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Mandarin Orange Segments – Garnish if you want to show off a little.
How To Make Sunny Pineapple Orange Cake?
This cake is so easy, it almost feels like cheating.
Step 1: Preheat and Prep.
Get your oven going at 350°F. Grease two 9-inch round pans—line them with parchment if you’re smart (learn from my “stuck cake” moment).
Step 2: Make the Batter.
In a big bowl, mix the cake mix, eggs, pudding, mandarin oranges, orange extract, and oil. The oranges will break down a little, and that’s perfect—they melt into the cake and give it that fruity bite.
Step 3: Bake.
Divide the batter into the two pans and bake for 20–25 minutes. The toothpick trick works—stick it in the middle, and if it comes out clean, you’re golden. Cool completely (I know, it’s torture).
Step 4: Mix the Topping.
In another bowl, combine crushed pineapple with a second box of pudding mix. Then fold in the Cool Whip gently—don’t beat it to death. You want fluffy, not flat.
Step 5: Assemble.
Put one cake layer on your plate. Slather some topping over it. Stack the second cake layer on top and cover the whole thing with the rest of the topping.
Step 6: Garnish.
Decorate with mandarin slices or pineapple if you’re feeling fancy. Chill for at least 30 minutes before serving—it makes slicing easier and lets the flavors mingle.
Want To Save This Recipe?
Storage Options:
This cake is a make-ahead dream. In fact, it tastes even better the next day once the flavors settle in. Store it in the fridge, covered, for up to four days. Freezing the fully frosted cake isn’t ideal (the topping won’t survive), but you can bake the layers ahead, wrap them well, and freeze them. Just frost fresh when you’re ready to serve.
Variations and Substitutions:
This cake is pretty flexible. Here’s how you can play with it:
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Cake Mix Swap – Try white cake for a lighter flavor.
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Add Citrus Zest – A little orange or lemon zest perks everything up.
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Tropical Vibe – Sprinkle shredded coconut on top of the frosting.
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Homemade Whipped Cream – If Cool Whip isn’t your style, fresh whipped cream works. Just eat it sooner.
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Lighten It Up – Sugar-free pudding mix and light whipped topping if you want a “lighter” version.
What to Serve with Sunny Pineapple Orange Cake?
This cake plays nice with just about anything, but here are my go-to pairings:
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Fruit Salad – Doubles down on the freshness.
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Iced Tea or Lemonade – The perfect summer drink pairing.
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Coffee – Because cake without coffee just feels wrong.
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Vanilla Ice Cream – For when you want to go full dessert mode.
Frequently Asked Questions:
Can I make it ahead of time?
Yes! Honestly, it’s even better the next day.
Can I use fresh oranges instead of canned mandarins?
You could, but canned mandarins give that classic sweetness and texture. Fresh can be too tart.
Do I have to use Cool Whip?
Nope. Homemade whipped cream works fine, just know it won’t hold up as long.
This Sunny Pineapple Orange Cake is what I like to call “happy food.” It’s light, fruity, ridiculously easy, and always gets people talking. I’d love to know—are you team “extra fruit on top” or team “keep it simple”? Either way, I promise one bite of this cake will brighten your day.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sunny Pineapple Orange Cake
Ingredients
For the Cake:
- 1 box yellow cake mix
- 5 large eggs
- 1 small box instant vanilla pudding mix
- 1 can mandarin oranges drained and segmented
- 2 teaspoons orange extract
- ⅓ cup oil
For the Topping:
- 1 small box instant vanilla pudding mix
- 1 container Cool Whip 8 ounces
- 8 ounces crushed pineapple drained
- Additional mandarin orange segments for garnish (optional)
Instructions
Prepare the Cake Layers
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the yellow cake mix, eggs, pudding mix, drained mandarin oranges, orange extract, and oil. Mix until smooth and well combined.
Bake the Cake
- Divide the batter evenly between the two prepared pans. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely before assembling.
Prepare the Topping
- In a medium bowl, combine the crushed pineapple with the pudding mix. Gently fold in the whipped topping until light and fluffy. Ensure the mixture is evenly blended.
Assemble the Cake
- Place one cooled cake layer on a serving plate. Spread a layer of the prepared topping evenly over the surface. Add the second cake layer on top and frost the top and sides with the remaining topping.
Garnish and Serve
- Garnish with mandarin orange segments and additional pineapple pieces if desired. Chill for at least 30 minutes before serving to allow the flavors to set.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
