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This Orange Pineapple Cake is light, fruity, and topped with a fluffy whipped frosting. A perfect tropical dessert for parties, potlucks, and summer gatherings!
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A Taste of Sunshine
If you’re looking for a cake that tastes like sunshine on a plate, this Orange Pineapple Cake is it! Light, fruity, and topped with a fluffy whipped frosting, it’s the perfect dessert for potlucks, parties, or just because you’re craving something sweet and refreshing. Every bite is filled with tropical flavors that make you feel like you’re on a mini vacation.
Why You’ll Love This Cake
This Orange Pineapple Cake is the ultimate summer dessert. It’s easy to make, full of citrusy goodness, and always a crowd favorite. My family has been making this cake for years, ever since our dear friend Mary Alice introduced it to us. The first time I took a bite, I knew I had to have the recipe! Now, it’s a must-have at our summer gatherings.
Here’s why you’ll love it too:
- Light and fluffy – The cake has the perfect airy texture, thanks to a few simple baking tricks.
- Packed with tropical flavor – Orange, pineapple, and a hint of lemon create a refreshing taste in every bite.
- Easy to make – Using a boxed cake mix keeps this recipe simple while still delivering homemade flavor.
- Perfect for feeding a crowd – Whether you’re making a sheet cake, layer cake, or a 9×13 version, there’s plenty to share!
Ingredients in Orange Pineapple Cake
This recipe is super simple, and you might already have most of these ingredients in your pantry!
- Cake:
- 1 box lemon or yellow cake mix (vanilla or white cake mix works too)
- 4 large eggs
- ½ cup vegetable oil
- 1 (8-ounce) can mandarin oranges (with juice)
- Topping:
- 1 (3.9-ounce) box vanilla instant pudding mix
- 1 (15-ounce) can crushed pineapple (with juice)
- 1 (16-ounce) tub Cool Whip or whipped cream
How to Make Orange Pineapple Cake
Making this cake is as easy as mixing, baking, and frosting. Here’s what you need to do:
- Preheat & Prep – Set your oven to 325°F and grease your baking pan.
- Mix the Batter – In a large bowl, combine the cake mix, eggs, oil, and mandarin oranges (with juice). Beat until smooth.
- Bake – Pour the batter into a greased 12×18 sheet pan and bake for 15 minutes or until a toothpick inserted in the center comes out clean.
- Cool Completely – Let the cake cool on a wire rack before frosting.
- Make the Frosting – In a bowl, beat together the pudding mix, crushed pineapple (with juice) and whipped topping.
- Frost & Serve – Spread the whipped topping generously over the cooled cake. Garnish with mandarin orange slices or fresh pineapple for a pretty finish.
Tips for the Best Orange Pineapple Cake
I’ve made this cake a time or two (or twenty…) and here are my best tips:
- Use room-temperature eggs – This helps the cake mix more evenly and creates a fluffier texture. Use a hand mixer to beat each egg slowly into the cake mixture.
- Don’t drain the fruit – The juices from the oranges and pineapple add extra moisture and flavor.
- Sift the cake mix – It may sound extra, but sifting adds air and makes the cake even lighter.
- Cool completely before frosting – A warm cake will melt the whipped topping, so patience is key!
- Preheat your oven – Preheat the oven to the correct temperature BEFORE placing the cakes inside.
- Try different toppings – Try adding mandarin orange slices, pineapple slices, or strawberry slices to the top of the cake when serving, for different color and flavor variations.
How to Adjust the Cake Size
Want to switch things up? This recipe is super flexible:
- Sheet Cake – The original recipe serves about 20 people.
- 9×13 Cake – Bake at 325°F for 30-35 minutes.
- Two-Layer Cake – Divide batter between two round cake pans and bake for about 20 minutes.
Questions About Orange Pineapple Cake
Absolutely! It enhances the tropical flavor and pairs perfectly with the creamy topping.
Yes! Duncan Hines has an orange cake mix, or you can add a few drops of orange extract to a yellow cake mix.
A slice has about 340 calories. See our nutrition facts in the recipe card below.
READ MORE: 25+ Best Easter Treats and Desserts
More Cake Recipes
There are very few problems a good slice of cake can’t fix! If you love this Orange Pineapple Cake, here are more of our favorites:
- Texas Sheet Cake – A rich, fudgy chocolate cake that’s always a hit.
- Fresh Strawberry Cake – Perfectly light and fruity.
- Coconut Cream Cake – A dreamy, coconut-filled delight.
- Better Than Sex Cake – Chocolate, caramel, and whipped cream perfection.
- Instant Pot Chocolate Lava Cake – Gooey, warm, and absolutely delicious.
- Chocolate Cherry Cake – A match made in dessert heaven.
Give this Orange Pineapple Cake a try at your next gathering and let me know how it turns out! Do you have any favorite twists on this recipe? Share them in the comments—I’d love to hear from you!
How to Make Orange Pineapple Cake
Orange Pineapple Cake
Equipment
- 12×18 Pan
Ingredients
- 1 lemon or yellow cake mix
- 4 eggs
- 1/2 cup oil
- 8 ounces mandarin oranges do not drain
- 3.9 ounces instant vanilla pudding mix
- 15 ounces crushed pineapple do not drain
- 16 ounces container of whipped topping or whipped cream I use Cool Whip
Instructions
Cake:
- Mix the first four ingredients in a large bowl.
- Pour cake batter into a 12×18 pan. Bake at 325 degrees for 15 minutes. Let cake cool before adding frosting.
Frosting:
- In a mixer, or with a blender, beat pudding mix, crushed pineapple, and whipped topping together.
- Spread frosting generously over the cooled cake. The frosted cake should be kept in the refrigerator until it is served.
- Top with sliced mandarin oranges right before serving.
Notes
- For the cake, you can use either a lemon or a yellow cake mix. I prefer the lemon cake mix because it brings out the citrus flavor of the oranges as well as the lemon in the mix, and I think it is delicious with the pineapple in the frosting.
- You will know when the cake is done when it is just turning a light brown on top, and a toothpick inserted in the middle of the cake comes out clean.
- This recipe makes a ton of frosting! The frosting is not a heavy, rich frosting, but more light and creamy so I generously heap it on the cake.
- It is a nice touch to add mandarin orange slices, pineapple slices, or strawberry slices to the top of the cake when serving.
The flavors are so refreshing in this cake! It’s so light & fluffy & I love the creamy, fruity frosting!
If I wanted to add coconut, where do you think it would be best?
I would maybe stir it into the cool whip frosting? Or you could toast it and sprinkle it on top!
A neighbor has requested that I make this cake because he loves it so. He asked me if I would use a bundt pan for it. What is your opinion and directions for baking in a bundt pan?
You will most likely have to cook it longer. Try adding 15 minutes to the cooking time and check every 5 minutes after that. Hope this helps!
Agreed. Cake was nowhere near ready at 15 minutes, not at 325° anyway.
Tool 30 min.
Thank you for this delicious recipe! It is easy to follow and quick to make.
I make this cake using orange supreme cake mix instead of the lemon. But I may try the lemon to see if my dad can tell the difference. This is his absolute favorite!
Do you make the pudding and then add, or just add the dry ingredients?
Just add the dry ingredients – you do not make the pudding with milk as directed on the package. Thank you for asking!
I could not find 8 oz mandarin organs. Only 11oz. how will this affect the liquid portion.
Also, could not find 15 oz of crushed pineapple only 20 oz. Again, I am sure this will affect liquid portion.
I think my cake is doomed……
Don’t worry – it’s not doomed. Sometimes it is hard to find the right size can. All you need to do is measure out what is in the can. 8 oz is approximately 1 cup, so just measure out 1 cup of oranges and liquid from your 11 oz can. For the pineapple, measure out just under 2 cups from your 20 oz can. This should work just fine in your recipe. Good luck!
What are the ingredients amounts for a 9×13 pan?
They are the same as for the sheet cake size in this recipe. The cake made in the 9×13 pan will just be thicker like a regular cake and not a thinner sheet cake slice of cake. Thanks for asking!
You put the oranges in whole or diced?
Put the mandarin orange slices in whole. They break up as you stir the batter. Thanks for asking!
Can you use peaches instead??
I’ve never tried that, so I’m not sure!
I add 1 tsp. orange extract to the cake to give it more orange flavor. Could also use a orange cake mix instead of the yellow or lemon.
Great idea! Thank you!
how long to bake it in at 9X13 pan?
For a 9×13 cake, bake at 325 for 30-35 minutes. Thanks for asking!
Thank you! Lol
Will make tomorrow for friends
How long do you think the cupcakes might take to bake? Thanks
For cupcakes, bake for 18-20 minutes. Every oven is slightly different so keep any eye on them after 15 minutes, and use the toothpick test for doneness. Thanks for asking!
I remember my great-grandma and my grandma making this cake all the time for gatherings. It is my favorite! They called it pig-lickin’ cake. I’ve also heard it being called pig-picking cake, redneck wedding cake, and sunshine cake lol.
I love the names! So creative! I think my favorite is redneck wedding cake lol
Thanks so much for posting this recipe , my BFF’s mother inlaw is Hawaiian and she makes this cake and it is so delicious (: however if she shared her recipes and we all learned how to make them then she wouldn’t need to bake for us anymore so we just humor her and don’t ask for her recipes, love her to pieces❤️
haha that is a great way of thinking! I like it! lol
i t’s hard to find crushed pineapple in 15 oz. cans,
The crushed pineapple I usually use is a generic brand. It will not affect the recipe that much to use a little more or less. Use the closest size you can find, or double the small can size. Thank you for your comment!
Do you use instant pudding?
Yes! I use instant pudding. Thank you for asking that question! I will update the recipe.
Do we make pudding with the milk r just pinapple juices
Just the pudding mix 🙂
I love this cake, and I’ve made it for years. I use a pineapple cake mix for it instead of yellow. People think it’s made from scratch!
This only bakes for 15 min?
Yes, because the cake is so thin it takes less time to bake. Thank you for asking!
Do we make the pudding as directed are do we only empty inbowel with juices from pinnapple
No, it is not prepared pudding. No milk is involved. You just want the powdered mix. Hope this helps!
Can I make this into cupcakes? And are the oranges mixed into cake batter as the “first four ingredients” or just garnish?
Yes, you can easily make this into cupcakes. The oranges are mixed into the batter with the juice. It gives the cake a delicious citrus flavor!
How can you bake this orange pineapple cake in 1/2 cookie sheet.explain
I’m sorry for the confusion. It can be baked in a 12×18 pan, which is the same size as a half sheet cake pan. A full size sheet cake pan is 18×26. I’ll take that off the recipe!
9 x 13″ is what you’ll need.
Just reading All your great recipes have put weight on my body. hee hee