Mandarin Orange Cake with Pineapple Coconut Frosting!

This vibrant, nostalgic cake is like a slice of sunshine on your plate — incredibly moist, packed with fruity flavor, and topped with a tropical whipped frosting that’s dangerously addictive. It’s the kind of dessert that disappears fast at family gatherings, church potlucks, or summer BBQs. And the best part? It starts with a boxed cake mix but tastes completely homemade. 😋

🌟 What You’ll Need:

For the Cake:

• 1 box yellow cake mix (your favorite brand)

• 1 (11 oz) can mandarin oranges with juice (don’t drain!)

• 1/2 cup (1 stick) unsalted butter, melted

• 1/4 cup vegetable oil (adds extra moisture)

• 4 large eggs (room temperature is best)

• Juice from 1 (20 oz) can crushed pineapple (set aside the crushed pineapple for the frosting)

Why mandarin oranges? They melt into the batter, giving the cake a tender crumb and subtle citrus burst in every bite.

For the Fluffy Frosting:

• 1 container (12 oz) whipped topping (like Cool Whip), thawed

• 1 box (3.4 oz) instant French vanilla OR pistachio pudding mix (both are delicious!)

• The reserved crushed pineapple from the can (juice and all!)

• 1½ cups shredded sweetened coconut (for that irresistible chewy texture)

Tip: Chill the bowl before mixing the frosting to keep everything light and fluffy!

Click on “Next” to continue.

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