Mandarin or Pineapple Cream Cake, a delicious homemade cake, using mandarins or pineapples and a fresh whipped cream filling. Perfect for afternoon tea! A made from scratch version of the famous Orange Pig Lickin cake!
Take your first bite into this Mandarin or Pineapple cream cake and you instantly get a burst of fruit juices exploding in your mouth! Then comes the delicious flavour of the sponge, infused with mandarins or pineapple, light, moist and with the addition of freshly whipped cream running through the middle and the top of the cake, what more could you ask for?!
This is very similar to what's also known as an Orange Pig Pickin Cake, which uses a box of yellow cake mix, as well as vanilla pudding mix and cool whip, and as you can see, we've made this cake from scratch, so we haven't used any ingredients which are convenience products.
It's a super easy cake recipe, so if you've never made a cake from scratch before, give this a go, it doesn't ake long to bake at all!
This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.
This is a great cake to make for any occasion, whether it be a tea party, a family dessert, or to make for a friend.
It's simple to make, and has such a light fresh texture, perfect for those summer months.
Let's see how easy it is to make this cake.
Prep Time
20 minutes
Cook Time
25 -35 minutes
Yield
8 servings
You will need
Two 8 inch cake tins. If using one deep 8 inch tin, (and cutting the cake in half yourself, the cook time will be 45 minutes approx)
Ingredients
The Cake
2 ¼ cups or 280 g Plain flour
2 Teaspoons baking powder
Pinch of salt
¾ cups or 150 g regular sugar
3 Eggs
¼ cup or 60 ml of vegetable oil
20 oz can or 2 ½ cups or 500 g mandarins or crushed pineapple (We will separate this to keep some for the topping decoration)
Note: For the cake, you need 300 g or 1 & ½ cups of mandarins or pineapples, plus HALF the juice from the can. the remainder of the quantity listed above will be used for decorating the top of the cake.
The cream filling & topping
1 ½ cups or 10 oz or 300 ml fresh whipping cream (heavy cream)
1 package 'Whip It' OR 3 Teaspoons cornflour (cornstarch) & 3 Teaspoons Powdered sugar
Please sieve the cornflour/cornstarch & sugar to get rid of any lumps.
Whip it’ is an ingredient used to stiffen up the whipped cream so it will stay firm for 24-48 hours if refrigerated.
If you don’t use some kind of stiffener, you must eat your cake within a few hours otherwise the fresh cream will start to break down and go watery.
I know some cannot get hold of Whip it, so I have given you an alternative of adding cornstarch & powder sugar to the cream. This will give you the same results without compromise on flavour.
You can also buy Whip it from Amazon.
Instructions
1. Set oven to 180C, Gas 4, 350 F
2. Grease & flour your baking tins. - Rub some butter all over the insides of your tins, then put a spoonful of flour in the center of one, roll the tin around so the flour sticks to the tin, tip the excess flour into the next tin, and do the same. Discard the excess flour. See the photo below, the left tin is after the flour has stuck all over the tin.
3. Get everything ready to make the cake.
4. Sift the flour, baking powder & salt. Set aside
5. Weigh out the mandarins/pineapples.
For the cake you need 300 g or 1 & ½ cups of mandarins or pineapples, plus HALF the juice from the can.
Crush the fruit with a fork or masher, not too fine, leave it a little chunky. You can discard or drink the other half of the juice!
The remaining mandarins/pineapple we will use to decorate the top of the cake so be sure to choose the nice pieces for decoration!
6. In the mixer bowl, add the oil & 3 eggs, sugar and mandarins/pineapples plus the juice. Beat until all combined.
7. On a slow speed, mix in ⅓ of the flour mixture. When it is all combined, add another ⅓. Combine on a slow speed.
8. With a metal spoon, gently fold in the remaining ⅓ of the flour into the cake mix. Be patient, fold gently so you incorporate air and not cause the cake to end up with a 'rubbery' texture.
9. Pour the batter evenly into the two cake pans and place in the oven for 25-30 minutes.
If you are using one deep 8 inch cake pan, the cook time will be around 40 minutes or so.
Use the clean toothpick test to check your cake is done.
TOP TIP:rnrnIf you want the surface of your cakes to be flat and level (for decorating etc) take a spatula and make and circular indentation of around 1 cm deep and 3 cm wide in the batter, in the centre of each.rnrnThey will rise flat and evenly avoiding you to cut the cake to make it even later on.
10. When the cakes are ready, take them out of the oven and leave them for 2 minutes to relax in the tins.
11. Turn them out of the tins UPSIDE down on a cooling rack. We want them to be flat so we can decorate the top.
12. Allow to completely cool.
Do you see the lovely chinks of mandarins inside the cake? When you come to bite into the cake you will get juicy squirts of mandarin!
Make the Fresh Cream Filling & Topping
13. Add the fresh whipping cream, Whip It, OR sieved cornstarch/cornflour & sugar powder to your mixer bowl.
14. Start on a slow speed, as it thickens, increase the mixer speed, and whisk until the cream is stiff and thick. The cream should stay on the beater when you take it out of the bowl.
15. Use half the cream to spread on one surface for the middle of the cake like a sandwich. Smooth evenly but not too neat. I think it's nice to have some of the cream sticking out the sides.
16. Carefully place the other half of the cake on top of the cream.
17. Add the rest of the cream and decorate with your mandarins or pineapples.
For best results, place in the fridge to chill for an hour or so before slicing.
This cake will keep refrigerated for up to 2 days, although it is doubtful it will last that long!
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Mandarin or Pineapple Cream Cake
Mandarin or Pineapple Cream Cake, a delicious homemade cake, using mandarins or pineapples and a fresh whipped cream filling. Perfect for afternoon tea! A made from scratch version of the famous Orange Pig Lickin cake!
Ingredients
The Cake
- 2 ¼ cups or 280 g Plain flour
- 2 Teaspoon baking powder
- Pinch of salt
- ¾ cups or 150 g regular sugar
- 3 Eggs
- ¼ cup or 60 ml of vegetable oil
- 20 oz can or 2 ½ cups or 500 g mandarins or crushed pineapple, We will separate this to keep some for the topping decoration
The cream filling & topping:
- 1 ½ cups or 10 oz or 300 ml fresh whipping cream, heavy cream
- 1 Teaspoons package 'Whip It' OR 3 cornflour & 3 Teaspoons Powdered sugar, cornstarch
- * Please sieve the cornflour / cornstarch & sugar to get rid of any lumps.
Instructions
- Set oven to 180C, Gas 4, 350 F
- Grease & flour your baking tins. - Rub some butter all over the insides of your tins, then put a spoonful of flour in the center of one, roll the tin around so the flour sticks to the tin, tip the excess flour into the next tin, and do the same. Discard the excess flour. Get everything ready to make the cake.
- Sift the flour, baking powder & salt. Set aside. Weigh out the mandarins / pineapples.
- In the mixer bowl, add the oil & 3 eggs, sugar and mandarins / pineapples plus the juice. Beat until all combined. On a slow speed, mix in ⅓ of the flour mixture. When it is all combined, add another ⅓. Combine on a slow speed. With a metal spoon, gently fold in the remaining ⅓ of the flour into the cake mix. Be patient, fold gently so you incorporate air and not cause the cake to end up with a 'rubbery' texture.
- Pour the batter evenly into the two cake pans and place in the oven for 25-30 minutes. If you are using one deep 8 inch cake pan, the cook time will be around 40 minutes or so. Use the clean toothpick test to check your cake is done.
- When the cakes are ready, take out of the oven and leave them for 2 minutes to relax in the tins.
- Turn them out of the tins UPSIDE down on a cooling rack. We want them to be flat so we can decorate the top. Allow to completely cool.
Now the Fresh cream filling & Topping
- Add the fresh whipping cream, Whip It OR sieved cornstarch / cornflour & sugar powder to your mixer bowl.
- Start on a slow speed, as it thickens, increase the mixer speed and whisk until the cream is stiff and thick. The cream should stay on the beater when you take it out of the bowl.
- Use half the cream to spread on the one surface for the middle of the cake like a sandwich. Smooth evenly but not too neat. I think it's nice to have some of the cream sticking out the sides. Carefully place the other half of the cake on top of the cream. Add the rest of the cream and decorate with your mandarins / pineapples.
- For best results, place in the fridge to chill for an hour or so before slicing.
- This cake will keep refrigerated for up to 2 days, although it is doubtful it will last that long!
Notes
- For the cake you need 300 g or 1 & ½ cups of mandarins or pineapples, plus HALF the juice from the can. the remainder of the ingredients will be used for decorating the cake
- If you want the surface of your cakes to be flat and level (for decorating etc) take a spatula and make and circular indentation of around 1 cm deep and 3 cm wide in the batter, in the center of each. They will rise flat and evenly avoiding you to cut the cake to make it even later on.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Whip It Stabilizer for Whipping Cream, CASE, 30x(2x10g) -
Dr. Oetker Whipped Cream Stabilizer, 0.35 Ounce (Pack of 2)
-
MEYKISS Cake Tester, Stainless Steel Cake Tester Probe Skewer Kitchen Baking Tools, Set of 2
-
Rachael Ray 54073 Yum -o! Nonstick Bakeware Baking Pan With Grips / Nonstick Cake Pan With Grips, Round - 9 Inch, Gray
-
7" Disposable Round Pie Pans Brown and Gold Free-Standing Paper Baking Mold - 20 pc.
-
Hiware Springform Pan Set of 3 Non-stick Cheesecake Pan, Leakproof Round Cake Pan Set Includes 3 Pieces 6" 8" 10" Springform Pans with 150 Pcs Parchment Paper Liners
-
Wooden Cake Stand - Round Rotating Turntable Cake Stand with Glass Dome - Pedestal with Revolving Base for Decorating and Display
-
Wilton Aluminum 8-Inch Round Cake Pan Set, 2-Piece
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 491Total Fat: 24gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 117mgSodium: 178mgCarbohydrates: 63gFiber: 2gSugar: 32gProtein: 8g
Nutrition information isn’t always accurate
Easy Cake Recipes
Here's a selection of our Easy Cake recipes, made from scratch and simple to make.
Walnut Cake is a deliciously easy recipe. the cake is so soft and fluffy! The recipe also for a lovely vanilla frosting.
You can make this as a round cake or a loaf, instructions for both.
Freezer-friendly too!
Strawberry and Lemon Loaf Cake.
A deliciously soft and fluffy strawberry loaf cake bursting with freshly squeezed lemon juice. Flavourful, with a tender, soft texture. An easy, popular cake recipe.
Easy Lemon and Poppyseed French Yogurt Cake. Lemon and poppyseed French yogurt loaf cake is soft and moist, an incredibly easy to make recipe, with poppyseeds throughout. A great tea time cake.
Strawberries and Cream Victoria Sponge Cake, a traditional British cake recipe, layers of soft sponge with strawberry jam, fresh whipped cream and strawberries.
Easy Homemade Pineapple Cake.
Soft and fluffy cake loaded with juicy sweet pineapple gives a flavourful dessert. Easy simple recipe for a delicious homemade pineapple cake, made from scratch.
Coffee Walnut Sandwich Cake.
The best coffee and walnut cake, a classic British afternoon tea cake, layers of soft and fluffy coffee cake with chopped walnuts throughout, adds a great flavor and texture, frosted with coffee cream cheese frosting. A pure delight to eat!
Peach Pound Cake with Raspberry Swirl. A delicious recipe bursting with sweet peaches and a tangy raspberry swirl running through. Soft, moist and perfect with a morning coffee or to take to friends! If you are a fan of pound cakes and peaches, then this one is for you.
Salted Caramel Celebration Cake is perfect for a party. Homemade layers of soft caramel cake and layers of salted caramel frosting then topped with chocolate covered pretzels and salted caramel popcorn.
Deliciously refreshing lemon upside down cake recipe, fluffy lemon sponge with a layer of sharp lemon curd to give a great combination. A great family sized cake recipe, perfect for afternoon tea or a party.
Easy Apple Angel Dump Cake, so delicious with a blob or two of ice cream! Easy recipe and quick to make. Oven or slow cooker, you choose!
Authentic German Black Forest Swiss Roll, a light sponge cake famous in Germany. Layers of chocolate cake,cherries,kirsch & fresh whipped cream in a cake roll.
Honey Bun Cupcakes are lovely and soft with great flavors of cinnamon and brown sugar and topped with a homemade honey buttercream frosting
Raspberry and Vanilla Marble Cake. A soft and moist marble cake bursting with delicious raspberry and vanilla flavors and a whipped cream vanilla frosting.
Honey Bun Cake! This is a delicious, moist cinnamon and brown sugar cake, and always popular with the family!
Lemon Spoon Cake. A wonderfully soft and moist lemon cake made in the slow cooker. It's a very easy recipe and great tasting!
Toasted Coconut Cupcakes. Deliciously light and fluffy coconut cupcakes, with a coconut cream cheese frosting. Simple easy recipe for how to make perfect, moist cupcakes, ideal for parties and celebrations
Easy Marble Cake, made of vanilla and chocolate cake batter, swirled together for a marbled effect and baked to give you a lovely soft texture, rich in flavor. Plus a recipe for chocolate mousse frosting. Delicious!
Easy Breezy Pumpkin Dump Cake, an easy soft, moist cake recipe, regular and lite versions available. Simply mix, dump and bake to get a delicious Fall cake!
Dutch Buttercake (Boterkoek) . This is a moist, soft butter cake, famous in the Netherlands. Often served with a cup of coffee. Easy to make and very popular!
Coffee Mocha Cake. This is a wicked cake!!! Easy to follow recipe and here's a slice for you all to try!
Mini Caramel Cinnamon Spiced Cakes. Soft, fluffy cakes with a hint of holiday spice and drizzled with caramel! Make in a mini loaf pan or cupcake pan
Hawaiian Poke Cake, a delicious soft sheet pan style cake loaded with pineapples, coconut and vanilla with a topping of cherries and walnuts on a cream frosting.
Cherry Almond Cake with Cream Cheese Frosting is a lovely soft cake and great tasting. Perfect for parties too!
Mandarin Cake. This is a delicious soft and moist cake with juicy mandarins running throughout .
Gloria Carmona
says:Both options sound delicious and perfect!!! But now that you ask, I think adding canned mango instead could be a good idea too!!! I sure will try your suggestions first!!! Thanks for sharing!!!
lovefoodies
says:Hi Gloria,
I haven’t tried with mango, although now you’ve given me the idea!!! The only thing I would recommend when using is to try keep the mango pieces bigger than normal as they can be very soft and will go mushy, which wont affect the flavour , but of course if you want any texture , i.e get a ‘bite’ of mango, I don’t think you will be able to given how soft it is. Mango is one of my favourite fruits!! Do let me know how it turns out if you use it and I can update our recipe with any of your suggestions for mango fans too!
Happy Baking!
Cookstarter App
says:Looks delish! Perfect for a hot weekend! Great work
Terry Mosher
says:in two places it mentions cornflour, is that supposed to be cornstarch?
lovefoodies
says:Yes Terry, it is cornstarch. English word is cornflour! I’ll add it to the recipe :) thanks