Mandarin Pineapple Layer Cake
Creamy, juicy, and delightfully tropical, this Mandarin Pineapple Layer Cake is a dessert that brightens any table with its soft yellow cake layers and fruity cream cheese frosting.
Servings: 8 servings
Equipment
- Mixing Bowl
- Cake Pan
- Wire Rack
- Hand Mixer
Ingredients
Cake Ingredients
- 1 package Yellow cake mix 18.25 ounces, prepared as directed on package
Frosting Ingredients
- 8 ounces Cream cheese at room temperature, softened
- 1.5 cups Confectioners' sugar sifted if lumpy
- 1 can Crushed pineapple 20 ounces, with juice, do not drain
- 2 cans Mandarin oranges 8 ounces each, drained (reserve a few slices for decorating)
- 1 package Instant vanilla pudding mix 3.5 ounces, dry
- 1 container Frozen whipped topping 8 ounces, thawed
Instructions
- Prepare and bake the cake mix as directed on the package for two 8 or 9-inch round layers. Follow the mixing and baking times on the box for the best results.
- Let the cakes cool completely in the pans for 10–15 minutes, then remove to a wire rack to cool fully.
- Once cooled, carefully split each cake layer horizontally to create four even layers.
- In a large bowl, beat the cream cheese until soft and smooth using a hand mixer or stand mixer on medium speed.
- Gradually add confectioners’ sugar and mix until creamy and smooth, scraping the bowl as needed.
- Stir in the entire can of crushed pineapple (with juice) into the cream cheese mixture.
- Add the drained mandarin oranges and stir gently, reserving a few slices for decorating the top.
- Mix in the dry vanilla pudding mix until well combined.
- Fold in the thawed whipped topping gently until the filling is smooth and fluffy.
- Place one cake layer on a serving plate, cut side up. Spread a generous portion of the fruit frosting over the top to the edge. Repeat with remaining layers.
- Use the remaining frosting to coat the top and sides of the finished cake, smoothing with an offset spatula.
- Refrigerate the finished cake overnight for the best texture and flavor; serve cold and enjoy!
Notes
Store the cake covered in the refrigerator for up to 4 days. Best eaten within 3–4 days for optimal texture and flavor.