The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
This Easy Gluten-Free Mandarin Orange Cake is light, fluffy, and bursting with sweet citrus flavor. Topped with a creamy vanilla-pineapple whipped topping, it’s a refreshing dessert that’s perfect for potlucks, holidays, summer gatherings, or anytime you want an easy crowd-pleasing treat.
Why You’ll Love This Easy Gluten-Free Mandarin Orange Cake
Made with simple ingredients and bright citrus flavor, this cake is both nostalgic and delicious. The soft texture pairs perfectly with the creamy topping, creating a dessert that’s light enough for warm weather yet special enough for celebrations.
The secret to this Easy Gluten-Free Mandarin Orange Cake is the mandarin oranges, which add natural sweetness and moisture to every bite. Combined with the fluffy pineapple topping, the result is a dessert that’s refreshing, flavorful, and incredibly easy to make.
Whether you’re serving it at a family gathering, holiday meal, or backyard barbecue, this Gluten-Free Mandarin Orange Cake is always a hit. It’s simple, beautiful, and guaranteed to disappear quickly.
Mandarin Orange Cake
Servings
12
servingsPrep time
15
minutesCooking time
35
minutesCalories
375
kcalA light, moist gluten-free cake infused with sweet mandarin oranges, finished with a fluffy whipped topping for a bright, refreshing dessert that’s easy to make and perfect for any occasion. 🍊
Ingredients
CAKE
3 eggs
3/4 cup oil
11 ounce can mandarin oranges – don’t drain
1 box gluten free yellow cake mix
- TOPPING
8 ounce container cool whip
1 teaspoon vanilla extract
3.4 ounce package vanilla instant pudding
20 ounce can crushed pineapple
Directions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Make the Cake Batter
- In a large bowl, combine the gluten-free cake mix, eggs, oil, and the entire can of mandarin oranges (including juice). Beat until smooth and the oranges are mostly broken up.
- Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool fully before frosting.
- Prepare the Topping
- In a bowl, gently fold together whipped topping and well-drained crushed pineapple.
- Spread topping evenly over cooled cake. Refrigerate for at least 1 hour before serving.
Notes
- For this recipe I used Betty Crocker Gluten Free Yellow Cake Mix.
Pillsbury and Krusteaz also make a good gluten free yellow cake mix.
