Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix the Cake Batter
In a large mixing bowl, combine the cake mix, undrained mandarin oranges, melted butter, oil, and eggs. Mix on medium speed for about 3 minutes — the oranges will break apart naturally.
Bake the Cakes
Divide the batter evenly between the two prepared pans.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Pineapple Juice Soak
After removing cakes from the oven, let them cool for 10 minutes.
While still warm, poke holes in the cakes and drizzle with the reserved pineapple juice for added flavor and moisture.
Make the Frosting
In a bowl, combine the whipped topping, pudding mix, reserved crushed pineapple, and shredded coconut. Mix until smooth and the pudding is fully dissolved.
Frost the Cake
Once cakes are fully cooled, spread the frosting over the top of one layer, then add the second layer and frost the entire cake.
Chill and Serve
Refrigerate until ready to serve. The flavors and texture improve once chilled. Enjoy every finger-lickin’ bite!
Tools You’ll Need
Two 9-inch round cake pans
Electric mixer or hand whisk
Mixing bowls
Spatula or cake spreader
Toothpick or skewer (for poking holes)
Notes
Frosting tastes like a creamy tropical dream — almost like a piña colada.
Best enjoyed cold, but you won’t regret a warm sample either!
This is a go-to cake for summer get-togethers and birthdays.
Nutrition Facts
Varies by slice. Approximate only.
Calories: ~350–400 per slice
Dietary: Contains eggs, dairy, and coconut — check labels for allergens.
