Mandarin Pineapple Layer Cake
If you’re looking for a bright, tropical dessert that’s rich, creamy, and irresistibly moist, then this Mandarin Pineapple Layer Cake is going to steal the show!
Servings: 12 servings
Calories: 320kcal
Equipment
- Mixing Bowl
- Cake Pans
Ingredients
Ingredients
- 1 package yellow cake mix (18.25 oz)
- 8 oz cream cheese
- 1.5 cups confectioners' sugar
- 1 can (20 oz) crushed pineapple with juice
- 2 cans (8 oz each) mandarin oranges, drained Reserve a few for decorating
- 1 package (3.5 oz) instant vanilla pudding mix
- 1 container (8 oz) frozen whipped topping, thawed
Instructions
- Prepare and bake the cake mix according to package instructions in two 8 or 9-inch round pans. Let cool completely.
- Carefully split each cake into two layers to create four total layers.
- Beat cream cheese until smooth, then add confectioners’ sugar. Mix well.
- Stir in crushed pineapple with juice and drained mandarin oranges (reserving a few for garnish).
- Add dry pudding mix and mix until combined. Gently fold in whipped topping.
- Layer the cake: place one cake layer on a serving plate, spread with frosting, and repeat with remaining layers.
- Frost the top and sides of the cake with remaining fruit topping.
- Decorate with reserved mandarin slices. Chill overnight before serving.
Notes
Drain mandarins well to avoid runny frosting. You can also bake this as a single 9x13 cake for easier serving. For a lighter version, use reduced-fat cream cheese and light whipped topping.
Nutrition
Calories: 320kcal | Fat: 14g