Orange Pineapple Cake

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This Orange Pineapple Cake is a bright, citrusy delight that brings sunshine to your dessert table! Soft, moist, and loaded with tropical flavor, this sheet cake is topped with a fluffy whipped pineapple topping and juicy orange segments, making it perfect for celebrations, potlucks, or simply a sweet weekend treat. With a simple cake base and a no-fuss topping, it’s ideal for busy bakers who still want to impress.

What makes this cake so special is its incredible balance of flavors and textures. The zesty orange blends beautifully with the sweet-tart pineapple, while the creamy topping provides a refreshing contrast to the soft cake layer. Best served chilled, it’s one of those desserts that tastes even better the next day—if it lasts that long!

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Why You’ll Love This Orange Pineapple Cake

• Easy to make: Uses a cake mix shortcut but still feels homemade.
• Bright & tropical: Juicy citrus flavor in every bite.
• Perfect for gatherings: Travels well and serves a crowd.
• Light & refreshing: A cool, whipped topping instead of heavy frosting.

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Preparation Phase & Tools to Use

Before you get started, gather your tools for a smooth baking experience:

• Mixing Bowls: Essential for combining the cake mix, eggs, oil, and pineapple. Have two: one for the batter, one for the topping.
• Hand Mixer or Stand Mixer: To thoroughly blend your cake batter and whip the creamy topping to the perfect texture.
• 9×13-Inch Baking Pan: This size is ideal for baking an evenly cooked sheet cake and for easy slicing.
• Spatula: A rubber spatula is great for folding in ingredients and spreading the topping evenly.
• Zester (optional): For fresh orange zest, adding an extra zing to your batter or garnish.
• Can Opener: To open your crushed pineapple and canned orange segments.

Each tool plays a role in keeping prep efficient and results consistent. Having everything ready makes this quick recipe even easier to enjoy.

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Ingredients for the Orange Pineapple Cake

• Yellow Cake Mix: The base for a soft, moist cake that saves time without sacrificing flavor.
• Eggs: Help bind the batter and give the cake structure.
• Vegetable Oil: Adds moisture and keeps the crumb tender.
• Crushed Pineapple (with juice): Infuses the cake with tropical sweetness and subtle acidity.
• Vanilla Pudding Mix (instant): Stabilizes the topping and creates a creamy texture.
• Cool Whip (thawed): Whipped topping that brings lightness and airiness.
• Canned Mandarin Orange Segments: Juicy, bright citrus bites for topping and decoration.

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How To Make the Orange Pineapple Cake

Step 1: Mix the Batter

In a large bowl, combine the yellow cake mix, eggs, vegetable oil, and the entire can of crushed pineapple (with juice). Beat on medium speed until well blended and slightly fluffy.

Step 2: Bake the Cake

Pour the batter into a greased 9×13-inch pan. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.

Step 3: Make the Whipped Pineapple Topping

In a medium bowl, mix the vanilla pudding mix with the second can of crushed pineapple (juice included). Fold in the Cool Whip until fully combined and fluffy.

Step 4: Assemble and Chill

Once the cake has cooled, spread the whipped pineapple topping evenly over the surface. Decorate each square with a mandarin orange segment. Refrigerate for at least 2 hours before serving for best flavor.

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Serving & Storing Orange Pineapple Cake

This cake is best served cold, straight from the fridge. It pairs wonderfully with a cup of tea or light summer drinks. Since it’s made in a 9×13 pan, it’s perfect for slicing into neat squares for easy serving.

To store, cover the cake with plastic wrap or transfer to an airtight container. It keeps well in the refrigerator for up to 4 days. Freezing is not recommended due to the whipped topping.

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Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes, but make sure it’s finely crushed and includes juice to maintain the right moisture balance in the batter.

Can I make this cake in advance?

Absolutely! It actually tastes better after chilling for several hours, making it ideal for prepping a day ahead.

What if I don’t have Cool Whip?

You can substitute with stabilized whipped cream, but make sure it’s firm enough to hold up over time.

Can I use white cake mix instead of yellow?

Yes, white cake mix will work fine. The flavor will be slightly lighter but still delicious.

Is the pudding mix cooked or instant?

Use instant vanilla pudding mix for the topping—no cooking needed!

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Want More Cake Ideas?

If you love this Orange Pineapple Cake, check out these other sunshine-filled favorites:

• Moist and Tangy Key Lime Pound Cake for a dense citrus punch.
• Amish Applesauce Cake that brings rustic charm to dessert.
• Strawberry Cheesecake Dump Cake when you need something quick and creamy.
• Cinnamon Roll Cheesecake for rich indulgence with a spiced twist.
• Brownie Refrigerator Cake for chilled, chocolatey layers.

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time. Follow more of my daily recipes on Pinterest @Americanrecipesbyheart.

And let me know in the comments how yours turned out. Did you try fresh oranges instead of canned? Maybe added coconut to the topping? I’d love to hear your twist on it!

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