Mandarin orange cake, also known as “Pig Pickin’ Cake,” is a delightful dessert that embodies the essence of summer and comfort. This light and fluffy cake bursts with the fresh, tangy flavors of mandarin oranges incorporated into both the batter and the creamy topping. The base typically consists of a moist yellow cake, which is made vibrant and tender with the addition of mandarin orange segments and their juice. This gives the cake a wonderfully fruity aroma and a delicate orange hue.

Mandarin Orange Cake

What truly sets this cake apart is its topping, a whipped concoction of vanilla pudding, crushed pineapple, and cool whipped topping, creating a lusciously creamy texture that complements the airy cake perfectly. The finishing touch is a generous sprinkle of coconut flakes or, occasionally, chopped nuts, which add a delightful crunch and a contrast to the sweetness.

Perfect for picnics, potlucks, or a family Sunday dinner, the mandarin orange cake offers a refreshing zest that dances on the palate. It’s not just a cake; it’s a celebration of flavors that brings smiles with every forkful.

Kitchen Tools Needed

  • Mixing Bowls – For preparing the batter and the topping.
  • Electric Mixer – To ensure the batter and frosting are smooth and well-combined.
  • Measuring Cups and Spoons – For accurate ingredient measurements.
  • Rubber Spatula – To fold in ingredients gently and scrape the batter into the pan.
  • 9-inch Round Cake Pan – To bake the cake. You can also use an 8-inch pan for a slightly thicker cake.
  • Wire Rack – For cooling the cake after baking.
  • Grater – Optional, for zesting additional orange peel for garnish.

Ingredients for Mandarin Orange Cake

Mandarin Orange Cake

Cake

  • 1 cup of all-purpose flour
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1/4 cup (or 4 tablespoons) of unsalted butter, softened
  • 1/2 cup of granulated sugar
  • 1 large egg
  • 1/2 teaspoon of vanilla extract
  • 1/2 cup of mandarin oranges, drained and chopped (canned or fresh)
  • 2 tablespoons of mandarin orange juice (from the canned oranges if using)

Frosting

  • 1/2 cup of heavy whipping cream
  • 1/4 cup of powdered sugar
  • 1/2 teaspoon of vanilla extract
  • 1/4 cup of crushed pineapple, drained
  • Additional mandarin orange segments for garnish (optional)

How To Make Mandarin Orange Cake?

Preparing the Cake Batter

Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan and lightly dust it with flour, tapping out any excess. In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a larger mixing bowl, using an electric mixer, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, alternating with the mandarin orange juice, and mix until just combined. Fold in the chopped mandarin oranges gently with a rubber spatula.

Baking the Cake

Pour the cake batter into the prepared cake pan, smoothing the top with the spatula. Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.

Mandarin Orange Cake

Making the Frosting

While the cake is cooling, prepare the frosting. In a mixing bowl, whip the heavy whipping cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Gently fold in the drained crushed pineapple.

Assembling the Cake

Once the cake has fully cooled, spread the whipped pineapple frosting evenly over the top of the cake. If desired, garnish with additional mandarin orange segments for a citrusy flair.

Serving

The Mandarin Orange Cake is best enjoyed fresh, ideally within a few hours of assembly to enjoy the lightness of the frosting and the moistness of the cake. Slice and serve as a delightful end to a meal or a sweet treat during a gathering.

What Goes Best With Mandarin Orange Cake?

  • Vanilla Ice Cream: A scoop of classic vanilla ice cream pairs wonderfully with the citrusy sweetness of Mandarin Orange Cake, providing a creamy contrast.
  • Coffee or Tea: Serve the cake with a hot cup of coffee or tea. The bitterness of the coffee or the subtle flavors of tea complement the sweetness of the cake perfectly.
  • Citrus Sorbet: A lemon or lime sorbet can amplify the citrus notes in the cake while adding a refreshing element to your dessert.
  • Fresh Berries: Offer a side of fresh berries such as strawberries, raspberries, or blueberries for a delightful and colorful addition.
  • Whipped Cream: A dollop of freshly whipped cream on the side can add a light, airy texture and a mild sweetness.
  • Chocolate Sauce: Drizzle some chocolate sauce for a decadent touch; chocolate and orange are a classic pairing.
  • Nutty Garnish: Sprinkle chopped pecans or almonds on top for a bit of crunch and a nutty flavor that complements the fruity cake.
  • Mint Leaves: A few fresh mint leaves can provide a fresh, herbal contrast to the sweet and tangy flavors of the cake.
  • Sparkling Wine: For a more festive occasion, sparkling wine or a light Prosecco makes a fantastic pairing with the fruity and light characteristics of the cake.
Mandarin Orange Cake

Tips For Perfect Results

Use Quality Oranges: Opt for high-quality mandarin oranges to ensure the best flavor. If using canned oranges, choose ones in light syrup or juice rather than heavy syrup to avoid excessive sweetness.

Room Temperature Ingredients: Bring ingredients like butter and eggs to room temperature before mixing. This ensures a smoother batter and a more evenly baked cake.

Gently Fold in Oranges: When adding the mandarin orange pieces to the batter, fold them in gently to prevent them from breaking too much and to distribute them evenly throughout the cake.

Do Not Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense, tough cake rather than a light, fluffy one.

Prevent Sticking: Grease the cake pan well and consider lining the bottom with parchment paper to ensure the cake releases easily without sticking.

Check for Doneness: Since oven temperatures can vary, start checking the cake for doneness a few minutes before the suggested baking time. A toothpick inserted into the center should come out clean.

Cool Completely Before Frosting: Allow the cake to cool completely on a wire rack before applying the frosting to prevent it from melting into the cake.

Enhance with Zest: Add a teaspoon of orange zest to the batter to intensify the orange flavor in the cake.

Flavor the Frosting: Infuse the frosting with a touch of orange extract or zest for a complementary citrus kick that ties the flavors together beautifully.

Decorate with Freshness: Garnish the frosted cake with fresh mandarin segments, mint leaves, or a sprinkle of powdered sugar for a visually appealing and tasty finish.

Variations

  • Pineapple Mandarin Cake: Add crushed pineapple to the cake batter for a tropical twist that pairs beautifully with the mandarin oranges.
  • Coconut Cream Topping: Mix shredded coconut into the frosting or sprinkle it over the top for a coconutty flavor that complements the citrus.
  • Lemon Orange Cake: Substitute half the mandarin oranges in the batter with lemon zest and a bit of lemon juice for a tangy lemon-orange flavor.
  • Chocolate Chips: Stir a handful of chocolate chips into the batter to create a delightful chocolate-orange flavor combination.
  • Layer Cake: Double the recipe and bake in two layers, filling and topping with a creamy orange-infused frosting for a more decadent dessert.
  • Spice It Up: Add a teaspoon of cinnamon or cardamom to the batter for a warm, spicy note that enhances the citrus flavors.
Mandarin Orange Cake

Substitutions

  • Orange Juice: If fresh mandarins aren’t available, substitute the mandarin segments and juice with regular orange segments and orange juice.
  • Dairy-Free Options: Use a dairy-free butter alternative and a plant-based whipped cream or frosting to cater to dairy-free dietary needs.
  • Gluten-Free Flour: Substitute the all-purpose flour with a gluten-free flour blend to make the cake suitable for those with gluten sensitivities.
  • Sugar Alternatives: Replace granulated sugar with coconut sugar or a sugar substitute suitable for baking for a lower glycemic index option.
  • Egg-Free: Use a commercial egg replacer or a flaxseed meal mixture (1 tablespoon flaxseed meal with 3 tablespoons water, set to thicken) as a substitute for the egg if needed.
  • Vegan Frosting: Make a vegan frosting using coconut cream, powdered sugar, and a dash of vanilla extract to keep the cake completely vegan.

How To Store Leftover Mandarin Orange Cake?

  • Cool Completely: Before storing, make sure the cake is completely cool. This prevents condensation inside the storage container, which can make the cake soggy.
  • Refrigerate With Care: Since this cake typically has a whipped cream or creamy frosting, it’s best to store it in the refrigerator. Place the cake in an airtight container to keep it from absorbing other flavors from the fridge and to maintain moisture.
  • Use a Cake Keeper: If you have a cake keeper or a cake dome, these are ideal for storing frosted cakes. They provide enough space to prevent the frosting from being squished and keep the cake sealed off from air exposure.
  • Portion and Store: If you prefer, slice the remaining cake and store pieces individually wrapped in plastic wrap. This method makes it easy to grab a single serving whenever the mood strikes, without exposing the entire cake to air each time.
  • Freezing for Longevity: For long-term storage, Mandarin Orange Cake can be frozen. Wrap the cake slices or the entire cake tightly in plastic wrap, then again in aluminum foil to protect against freezer burn. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight when ready to eat.
  • Serving After Storage: When you’re ready to enjoy the cake again, let it sit at room temperature for about 10 to 15 minutes after removing it from the fridge. This enhances the flavor and texture, bringing a bit of the softness back.
Mandarin Orange Cake

Nutritional Facts

  • Calories: Approximately 350-400 calories per slice.
  • Total Fat: Around 15-20 grams, with saturated fat comprising about 5-8 grams of this total.
  • Cholesterol: Roughly 50-70 milligrams per slice.
  • Sodium: About 200-300 milligrams per slice.
  • Carbohydrates: Approximately 50-60 grams, with sugars making up about 30-40 grams of this amount.
  • Fiber: Around 1-2 grams per slice.
  • Protein: About 3-5 grams per slice.
  • Vitamins: Provides some vitamin C from the mandarin oranges, although the amount may be minimal after baking.
  • Minerals: Small amounts of calcium and iron, depending on the ingredients used.

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Frequently Asked Questions – FAQ’s

Absolutely! Fresh mandarin oranges can be a delicious alternative to canned ones. Ensure you peel them and remove as much of the white pith as possible to avoid bitterness. You might need to adjust the sugar in the recipe depending on the sweetness of the fresh oranges.

To keep your Mandarin Orange Cake moist, avoid overbaking it. Check the cake a few minutes before the recommended baking time and use the toothpick test. If the toothpick comes out clean, it’s done. Additionally, using ingredients like butter and eggs at room temperature can help the cake maintain a moist texture.

Yes, this cake freezes well. Wrap the cake or individual slices tightly in plastic wrap and then in foil. Stored properly, it can last in the freezer for up to three months. Thaw overnight in the refrigerator before serving.

To make a gluten-free Mandarin Orange Cake, substitute the all-purpose flour with your favorite gluten-free flour blend. Make sure the blend is suitable for baking and ideally includes a binder like xanthan gum to help with the cake’s texture.

For a visually appealing finish, top your cake with a sprinkle of grated orange zest, a few thin slices of mandarin oranges, or even edible flowers for a touch of elegance. Whipped cream dollops around the edge or a light dusting of powdered sugar can also enhance the cake’s presentation while keeping it simple and tasteful.

Mandarin Orange Cake
Mandarin Orange Cake
Print

Mandarin Orange Cake

Recipe by JesseCourse: DessertsCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

350

kcal

Ingredients

  • Cake:

  • 1 cup of all-purpose flour

  • 1/2 teaspoon of baking powder

  • 1/4 teaspoon of baking soda

  • 1/4 teaspoon of salt

  • 1/4 cup (or 4 tablespoons) of unsalted butter, softened

  • 1/2 cup of granulated sugar

  • 1 large egg

  • 1/2 teaspoon of vanilla extract

  • 1/2 cup of mandarin oranges, drained and chopped (canned or fresh)

  • 2 tablespoons of mandarin orange juice (from the canned oranges if using)

  • Frosting:

  • 1/2 cup of heavy whipping cream

  • 1/4 cup of powdered sugar

  • 1/2 teaspoon of vanilla extract

  • 1/4 cup of crushed pineapple, drained

  • Additional mandarin orange segments for garnish (optional)

Directions

  • Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan and lightly dust it with flour, tapping out any excess. In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a larger mixing bowl, using an electric mixer, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, alternating with the mandarin orange juice, and mix until just combined. Fold in the chopped mandarin oranges gently with a rubber spatula.
  • Pour the cake batter into the prepared cake pan, smoothing the top with the spatula. Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
  • While the cake is cooling, prepare the frosting. In a mixing bowl, whip the heavy whipping cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Gently fold in the drained crushed pineapple.
  • Once the cake has fully cooled, spread the whipped pineapple frosting evenly over the top of the cake. If desired, garnish with additional mandarin orange segments for a citrusy flair.
  • The Mandarin Orange Cake is best enjoyed fresh, ideally within a few hours of assembly to enjoy the lightness of the frosting and the moistness of the cake. Slice and serve as a delightful end to a meal or a sweet treat during a gathering.

Conclusion

The Mandarin Orange Cake offers a perfect blend of citrusy zest and sweet indulgence, making it a favored choice for various occasions, from family gatherings to festive celebrations. Its light, airy texture paired with the creamy, fruity topping creates a delightful dessert that is both refreshing and satisfying. This cake not only serves as a delicious treat but also brings a bright, cheerful element to any dessert table.

With options for customization and adjustments for dietary preferences, it stands as a versatile recipe that can be enjoyed by many. Whether served at a summer picnic or as a comforting winter treat with a warm cup of tea, Mandarin Orange Cake is sure to be a crowd-pleaser.

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