A delightful citrus-infused cake with a creamy pineapple topping, perfect for any occasion.
Preheat your oven to 350°F and grease and flour three 9-inch round cake pans.
Greasing and flouring the pans ensures the cake layers release easily after baking.
In a mixing bowl, combine the cake mix, mandarin oranges with their juice, eggs, and vegetable oil. Beat with an electric mixer until the orange slices are broken up and the batter is fluffy, about 3 minutes.
Using the juice from the canned oranges adds extra moisture and flavor to the cake.
Divide the batter evenly among the prepared cake pans and smooth the tops.
Tap the pans gently on the counter to release any air bubbles in the batter.
Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Check the cakes a few minutes before the timer ends to avoid overbaking.
Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Ensure the cakes are completely cool before frosting to prevent the icing from melting.
In a mixing bowl, combine the crushed pineapple with its juice, whipped topping, and vanilla pudding mix. Stir until well blended.
Chill the frosting for a few minutes to make it easier to spread.
Place one cake layer on a serving plate and spread a portion of the frosting on top. Repeat with the remaining layers, frosting the sides and top of the cake.
Use a serrated knife to level the cake layers if needed for a more stable assembly.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
Chilling the cake also helps the frosting set, making it easier to slice.
Slice and serve the cake, enjoying the delightful citrus and creamy flavors.
Garnish with additional mandarin orange slices or a sprinkle of shredded coconut for a decorative touch.
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