This light and fruity layer cake is the perfect dessert for spring and summer gatherings, birthdays, potlucks, or anytime you want something sweet that feels refreshing instead of overly heavy.
Fluffy yellow cake layers are stacked with a creamy tropical frosting made with juicy mandarin oranges, crushed pineapple, cream cheese, and whipped topping for an irresistibly soft and chilled dessert.
Every bite is packed with bright citrus flavor, creamy texture, and just the right amount of sweetness.
The pineapple and oranges keep the frosting extra moist and luscious, while the pudding mix helps create a stable, velvety filling that spreads beautifully between each cake layer.
This chilled cake tastes even better after sitting overnight, making it a fantastic make-ahead dessert for entertaining.
Prep Time: 35 minutes
Cook Time: 25 minutes
Additional Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 12
Yield: 1 (8-inch) 4-layer cake
Ingredients
- 1 (15.25-ounce) package yellow cake mix
- 8 ounces cream cheese, softened
- 1 1/2 cups confectioners’ sugar
- 1 (20-ounce) can crushed pineapple with juice
- 2 (8-ounce) cans mandarin oranges, drained
- 1 (3.5-ounce) package instant vanilla pudding mix
- 1 (8-ounce) container frozen whipped topping, thawed
Directions
- Prepare the yellow cake mix according to the package instructions using two 8-inch round cake pans. Bake until golden and fully cooked through.
- Allow the cake layers to cool completely. Once cooled, carefully slice each cake layer in half horizontally to create 4 thin cake layers.
- In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
- Gradually add the confectioners’ sugar and continue mixing until creamy and fully combined.
- Stir in the crushed pineapple with its juice and the drained mandarin oranges, reserving several orange slices for garnish if desired.
- Add the dry vanilla pudding mix and stir until incorporated.
- Gently fold in the thawed whipped topping until the frosting mixture becomes light and fluffy.
- Place the first cake layer onto a serving plate. Spread an even layer of frosting over the top.
- Continue stacking the remaining cake layers, spreading frosting between each layer.
- Spread the remaining frosting over the top and sides of the cake.
- Decorate the top with the reserved mandarin orange slices.
- Refrigerate the cake for at least several hours, preferably overnight, before serving for the best flavor and texture.
Chef’s Notes
- Chilling the cake overnight helps the flavors blend together and creates an extra moist texture.
- For cleaner cake slices, refrigerate the cake thoroughly before cutting.
- You can toast shredded coconut and sprinkle it on top for a tropical twist.
- Store leftovers covered in the refrigerator for up to 4 days.
- Use a serrated knife to carefully split the cake layers evenly without tearing.