Mandarin Orange Cake with Pineapple Coconut Frosting!

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Mandarin Orange Cake with Pineapple Coconut Frosting

If you’re looking for a dessert that’s both light and tropical, this Mandarin Orange Cake with Pineapple Coconut Frosting is your perfect match. The cake itself is moist, fluffy, and infused with a bright citrus flavor, while the frosting combines the sweet creaminess of pineapple with the rich texture of coconut. It’s a dessert that looks stunning on the table and tastes even better than it smells.

Ingredients

For the Cake:

• 1 box (15.25 oz) yellow cake mix
• 1 package (3.4 oz) instant vanilla pudding mix
• 4 large eggs
• 1/2 cup vegetable oil
• 1/2 cup water
• 1 can (11 oz) mandarin oranges, drained and finely chopped

For the Pineapple Coconut Frosting:

• 1 package (8 oz) cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 can (8 oz) crushed pineapple, drained
• 1 1/2 to 2 cups powdered sugar (adjust sweetness)
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut

Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.

Step 2: Make the Cake Batter

1. In a large mixing bowl, combine the yellow cake mix and instant vanilla pudding mix.
2. Add the eggs, vegetable oil, and water. Mix on medium speed for 2 minutes until smooth and fully blended.
3. Gently fold in the chopped mandarin oranges with a spatula, making sure they’re evenly distributed but not crushed.

Step 3: Bake the Cake

1. Pour the batter into the prepared pan and spread it evenly.
2. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
3. Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.

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