Description
A light, creamy, fruity cake that feels indulgent but is surprisingly simple. Juicy mandarin oranges, sweet crushed pineapple, and a fluffy cream cheese & whipped topping frosting make this a showstopper dessert.
Ingredients
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1 box yellow cake mix (plus ingredients called for on box: eggs, oil, water)
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8 oz cream cheese, softened
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1 cup powdered sugar
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1 (8 oz) tub whipped topping (Cool Whip-style), thawed
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1 can (11 oz) mandarin oranges, drained
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1 can (20 oz) crushed pineapple, very well drained
Instructions
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Bake the cake: Preheat oven according to cake mix instructions (usually 350°F / 175°C). Grease and flour a 9×13-inch pan. Prepare batter as directed and bake 25–30 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
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Drain the fruit: Drain mandarin oranges and pat dry. For pineapple, use a fine-mesh strainer and press out as much juice as possible (or let drain 10–15 minutes).
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Make frosting: Beat softened cream cheese until smooth. Add powdered sugar and mix until creamy.
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Fold in whipped topping: Gently fold in the thawed whipped topping until smooth and light.
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Add fruit: Fold in drained mandarin oranges and crushed pineapple. The frosting will be spreadable but slightly loose—perfect.
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Frost the cake: Once the cake is completely cool, spread frosting evenly over the top.
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Chill: Refrigerate at least 1–2 hours before slicing to let frosting set and flavors meld.
Notes
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Prevent runny frosting: Drain pineapple very well. Use room-temperature cream cheese (not melted) and fully thawed whipped topping.
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Make ahead: Cake can be baked and frosted a day before serving for even better flavor.
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Clean slices: Dip your knife in hot water and wipe dry between cuts.