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Mandarin Orange Cake

This mandarin orange cake has a summer time freshness that will delight your family members just like it did mine.

Summer time, for me, is all about recipes using fruits and vegetables.  I love the light, fresh taste that they give to recipes.  This Mandarin Orange Bundt cake is full of summer time freshness. So Yummy! DoleCannedFruit AD

Delight your Family with This Delicious Mandarin Orange Cake.

Start by assembling your ingredients for the cake:

  • 3 1/4 cups + 2 tablespoons of all purpose flour
  • 3 tsp baking powder
  • A generous Pinch of Kosher salt
  • 1 cup granulated sugar
  • 3 Eggs
  • 1/4 cup + 2 tablespoons of vegetable oil
  • 15 oz can of mandarin orange slices plus juice

Ingredients for the Dole Mandarine cakeNow is the time to save 9 mandarin orange segments for the top of the cake and set them aside for later.  The cake has the mandarins in it, but it is such a pretty looking dessert if you decorate with some mandarin slices too.Mandarin orange slices for decorating the top of the cakeI love using canned fruit in recipes. It is naturally fat free, rich in vitamin A & C, and has no cholesterol.

For those watching their salt levels, it is also low in sodium.   This makes it a perfect choice for any dessert recipe.

Preheat your oven to 350º F.  You will want to whisk the dry ingredients first.  Place the flour, baking powder and salt in a large bowl and whisk until well incorporated.Mix dry ingredientsNext, mix your mandarins and juice, the oil, eggs and granulated sugar in the bowl of a stand mixer.  Mix until everything is well combined.Mix the wet ingredientsAdd the first 2/3 of your flour, a bit at a time until everything is well mixed.  The mixture will be fairly liquid at this stage. (be sure to reserve 1/3 flour at this time.)Add 2/3 of your flourNow, fold in the remainder of the flour slowly.  This is an important step and helps to make the cake light and fluffy instead of spongy and rubbery.Fold in your flourBake for about 30-35 minutes and take the cake out, and let the pan cool for a few minutes.  (this makes it easier to remove from the pan later.)

The cake will be done when a toothpick inserted near the center comes out clean.Let the cake cool in the pan for 2 minutesOnce the cake has cooled for a few minutes, remove it to a wire rack and let it cool completely.Finished cakeI topped this cake with a thinned buttercream glaze made from confectioner’s sugar, pure vanilla extract, milk, and some heavy cream.glaze frostingAll that is left to do is to drizzle the glaze over the cooled cake and add the mandarin slices.  How pretty this cake is!Mandarin Orange Bundt Cake

If you liked this cake, be sure to check out this orange bundt cake with a citrus glaze.

Yield: 9

Mandarin Orange Cake

Mandarin Orange Bundt Cake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


  • For the cake:
  • 3¼ cups + 2 tbsp of All Purpose flour
  • 3 tsp baking powder
  • A generous Pinch of Kosher salt
  • 1 cups granulated sugar
  • 4 Eggs
  • ¼ cup + 2 tbsp of vegetable oil
  • 15 oz can of DOLE mandarin orange slices plus juice (be sure to save 9 mandarin orange segments for the top of the cake)
  • For the frosting:
  • 1 generous cup of confectioners' sugar
  • 1½ tsp pure vanilla extract
  • ¼ cup of heavy cream
  • 2½ tbsp of milk
  • 9 DOLE mandarin orange slices


  1. Preheat the oven to 350º F
  2. Grease & flour a bundt pan
  3. Place the flour, baking powder and salt in a bowl and whisk well. Set aside. Take out 9 mandarin orange slices to save for the topping.
  4. In the mixing bowl of a stand mixer, add the oil, eggs, granulated sugar and mandarin oranges, plus their juice. Beat until all of the ingredients are well combined.
  5. Reduce the speed to slow and mix in ⅓ of the flour mixture until it is combined, then add another ⅓ flour. Combine on a slow speed.
  6. Using a large spoon, gently fold in the remaining ⅓ of the flour into the cake mix, folding gently until everything is well combined.
  7. Pour the batter into the prepared cake pan and cook in the preheated oven for 30 - 35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
  8. Remove the cake and let it sit for 2 minutes. Turn onto a wire rack and allow to cool completely.
  9. In your stand mixer, add the confectioner's sugar, milk, vanilla extract and heavy cream. Continue mixing until the frosting is to your desired consistency for a drizzle , adding a tiny bit more cream if needed to get the desired thickness.
  10. Drizzle over the top of the cooled cake and arrange the mandarin slices to decorate. Serve when you are ready!
  11. For best results, place in the refrigerator to chill for an hour or so before slicing.
  12. This cake will keep in the fridge for up to 2 days.

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Monday 7th of June 2021

Followed the recipe exactly with the exception of the glaze (I used orange liqueur rather than vanilla extract), but found the cake to be too dense and the orange flavor was very weak. Disappointed.


Wednesday 22nd of July 2015

I've never thought of adding mandarins right to the batter like that - great idea, it looks fantastic!


Wednesday 22nd of July 2015

Hi Jami, It does make it easy to infuse the orange flavor into the batter. Carol

Larissa ~ Prodigal Pieces

Wednesday 22nd of July 2015

Anything orange is good for me...YUM!


Wednesday 22nd of July 2015

Hi Larissa. Could not agree more! Carol


Wednesday 22nd of July 2015

This looks delicious, Carol! So fresh for summer!


Tuesday 21st of July 2015

I saw this cake on your Instagram and I had to take a moment and visit your blog. This cake must smell amazing while it's baking! We follow each other on Instagram and I would love for you to follow me at my blog. Its new and I would love a few followers. I hope you have a great week! xoxo Mickey


Wednesday 22nd of July 2015

Hi Mickey Just followed your blog. Best of luck with it! Carol

Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

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