Description
A delicious and moist Mandarin Orange Pineapple Cake topped with a creamy pineapple frosting, perfect for any occasion.
Ingredients
- 250 g all-purpose flour
- 300 g granulated sugar
- 2 teaspoons (10 mL) baking soda
- ½ teaspoon (2.5 mL) salt
- 4 large eggs
- 1 can (312 g) mandarin oranges in juice, drained
- 1 can (567 g) crushed pineapple in juice, undrained
- 1 teaspoon (5 mL) vanilla extract
- 120 g chopped pecans or walnuts, optional
- 225 g cream cheese, softened
- 120 g powdered sugar
- 240 mL heavy whipping cream, cold
- 1 teaspoon (5 mL) vanilla extract
- 120 g crushed pineapple, very well drained
- 60 g shredded sweetened coconut
- 60 g chopped pecans, optional
Instructions
- Preheat the oven: Heat oven to 175°C (350°F). Grease a 23 × 33 cm (9 × 13-inch) baking pan.
- Prepare the fruit: Drain the mandarin oranges well. Reserve a few for decorating if desired. Keep the pineapple undrained for the cake batter.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Add the wet ingredients: Add the eggs, crushed pineapple with its juice, mandarin oranges, and vanilla.
- Gently mix until everything is evenly combined. Fold in the chopped nuts if using.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
- Make the Topping: Beat the softened cream cheese and powdered sugar until smooth.
- In a separate bowl, whip the cold heavy cream and vanilla until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Fold in the well-drained crushed pineapple.
- Frost the cake: Spread the pineapple cream topping evenly over the completely cooled cake.
- Sprinkle with shredded coconut and chopped pecans.
- Arrange reserved mandarin orange segments over the top for decoration.
- Chill: Refrigerate for at least 2 hours before slicing.
Notes
- Don’t drain the pineapple used in the batter—the juice helps make the cake moist.
- Drain the pineapple for the topping extremely well so the frosting doesn’t become watery.
- Toast the coconut and pecans at 175°C (350°F) for 5–8 minutes for extra flavor.
- Keep the finished cake refrigerated because of the cream topping.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg