Can I use fresh fruit instead of canned for the topping?

Yes, you can use fresh mandarin segments and finely diced pineapple. Just be sure to adjust the sweetness if your fresh fruit is less sweet than canned varieties, and ensure any excess juice is drained to prevent a watery topping.

How should I store leftover Mandarin Orange Pineapple Cake?

Store the cake in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. Chilling the cake can sometimes alter the texture slightly, so bring it to room temperature before serving for the best experience.

What are some ways to customize this cake recipe?

You can add a touch of coconut extract to the batter for a tropical twist, incorporate a tablespoon of orange zest for a more intense citrus flavor, or even drizzle with a simple powdered sugar glaze after cooling for extra sweetness.

Can I make this Mandarin Orange Pineapple Cake gluten-free?

Yes, you can easily adapt this recipe to be gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure your blend contains xanthan gum or add a small amount if it doesn't.

Delightful Mandarin Orange Pineapple Cake: Your New Favorite Fruity Dessert

Name: Mandarin Orange Pineapple Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup mandarin orange juice; 1/2 cup crushed pineapple, well-drained; 1 can (11 oz) mandarin orange segments, drained; 1/2 cup crushed pineapple, well-drained (for topping); 1/4 cup granulated sugar (for topping); 1 tbsp cornstarch; 1/4 cup water (for topping); Whipped cream for topping (optional); Fresh mint for garnish (optional)

Description

A moist and vibrant cake featuring the delightful flavors of mandarin oranges and crushed pineapple, topped with a sweet and tangy citrus glaze.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup mandarin orange juice
1/2 cup crushed pineapple, well-drained
1 can (11 oz) mandarin orange segments, drained
1/2 cup crushed pineapple, well-drained (for topping)
1/4 cup granulated sugar (for topping)
1 tbsp cornstarch
1/4 cup water (for topping)
Whipped cream for topping (optional)
Fresh mint for garnish (optional)

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Instructions

Step 1: Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, using an electric mixer, beat the softened unsalted butter and 1 cup granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Step 4: Add the large eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the 1/2 cup mandarin orange juice. Begin and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix.
Step 6: Gently fold in the 1/2 cup well-drained crushed pineapple into the cake batter.
Step 7: Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 8: For the citrus topping, in a small saucepan, combine the drained mandarin orange segments, 1/2 cup well-drained crushed pineapple, 1/4 cup granulated sugar, cornstarch, and 1/4 cup water. Mix thoroughly until the cornstarch is dissolved.
Step 9: Bring the topping mixture to a boil over medium heat, stirring constantly, until it starts to thicken.
Step 10: Reduce the heat to low and simmer for about 5 minutes, continuing to stir, until the topping reaches a thick, glossy consistency.
Step 11: Remove from heat and let the topping cool slightly. While still warm, carefully spread it evenly over the cake batter in the pan.
Step 12: Bake for about 40-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
Step 13: Let the cake cool in the pan for about 10-15 minutes on a wire rack.
Step 14: Carefully invert the cake onto the wire rack to cool completely. Once fully cooled, transfer to a serving plate.
Step 15: Optional: Before serving, top with a dollop of whipped cream and garnish with fresh mint for an elegant touch.
Step 16: Serve your delightful Mandarin Orange Pineapple Cake at room temperature and enjoy!

Notes

For an extra burst of flavor, try adding a tablespoon of orange zest to the cake batter. Ensure all fruit is thoroughly drained to prevent a soggy cake.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 35g
Sodium: 250mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg