Prepare the cake batter:
In a large mixing bowl, combine the cake mix, eggs, oil, and mandarin oranges (with juice). Beat with an electric mixer until smooth — the oranges will break into small pieces.
Bake the cake:
Pour into two greased 9-inch round pans (or a 9×13-inch pan). Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
Make the frosting:
In a medium bowl, stir together the crushed pineapple (with juice) and instant pudding mix until thickened. Fold in the whipped topping until creamy and fluffy.
Frost the cake:
Spread frosting evenly over cooled cake layers (or over the top of the 9×13 cake).
Chill & Serve:
Refrigerate at least 1–2 hours before serving for best flavor and texture.
Tips:
Garnish with extra mandarin orange slices or pineapple tidbits for a festive touch.
This cake tastes even better the next day as the flavors meld together.
Perfect for making ahead for parties!
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