Mandarin Orange Cake

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

A 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. 🍊

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Course: Uncategorized

Calories: 375

Ingredients Method Notes

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

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Make the Cake Batter
3. 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.
4. Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
5. Allow cake to cool fully before frosting.
6. Prepare the Topping
7. In a bowl, gently fold together whipped topping and well-drained crushed pineapple.
8. 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.