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!

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!

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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 1/4 cups or 280 g Plain flour
2 Teaspoons baking powder
Pinch of salt
3/4 cups or 150 g regular sugar
3 Eggs
1/4 cup or 60 ml of vegetable oil
20 oz can or 2 1/2 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 & 1/2 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 1/2 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.rnrnIf 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.rnrnI 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.

Whip It image, shopwing package

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 centre 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.

Mandarin or Pineapple Cream Cake, grease and flour baking pans


3. Get everything ready to make the cake.

Mandarin or Pineapple Cream Cake, showing ingredients prepared


4. Sift the flour, baking powder & salt. Set aside


5. Weigh out the mandarins/pineapples.

For the cake you need 300 g or 1 & 1/2 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 1/3 of the flour mixture. When it is all combined, add another 1/3. Combine on a slow speed.


8. With a metal spoon, gently fold in the remaining 1/3 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.

Mandarin or Pineapple Cream Cake, showing cake batter


9. Pour the batter evenly into the two cake pans and place in the oven for 25-30 minutes.

Mandarin or Pineapple Cream Cake, batter in baking pans ready for baking

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.

Mandarin or Pineapple Cream Cake, showing caked baked in the pans
Let the cakes rest for 2 minutes


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.

Mandarin or Pineapple Cream Cake, showing caked baked on cooling rack
Turn out UPSIDE DOWN on the cooling rack


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!

Mandarin or Pineapple Cream Cake, showing mandarin inside the baked cake

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.

Mandarin or Pineapple Cream Cake, showing whipped cream vanilla frosting, ,whipped cream consistency


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!

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!

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!

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!

Recipe Card

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!

Mandarin or Pineapple Cream Cake

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

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 1/4 cups or 280 g Plain flour
  • 2 Teaspoon baking powder
  • Pinch of salt
  • 3/4 cups or 150 g regular sugar
  • 3 Eggs
  • 1/4 cup or 60 ml of vegetable oil
  • 20 oz can or 2 1/2 cups or 500 g mandarins or crushed pineapple, We will separate this to keep some for the topping decoration

The cream filling & topping:

  • 1 1/2 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

  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. Get everything ready to make the cake.
  3. Sift the flour, baking powder & salt. Set aside. Weigh out the mandarins / pineapples.
  4. 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 1/3 of the flour mixture. When it is all combined, add another 1/3. Combine on a slow speed. With a metal spoon, gently fold in the remaining 1/3 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.
  5. 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.
  6. When the cakes are ready, take out of the oven and leave them for 2 minutes to relax in the tins.
  7. 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

  1. Add the fresh whipping cream, Whip It OR sieved cornstarch / cornflour & sugar powder to your mixer bowl.
  2. 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.
  3. 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.
  4. For best results, place in the fridge to chill for an hour or so before slicing.
  5. This cake will keep refrigerated for up to 2 days, although it is doubtful it will last that long!

Notes

  • 1. For the cake you need 300 g or 1 & 1/2 cups of mandarins or pineapples, plus HALF the juice from the can. the remainder in the ingredients will be used for decorating the cake
  • 2. 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 centre of each. They will rise flat and evenly avoiding you to cut the cake to make it even later on.
    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount 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

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    5 thoughts shared

    1. Comment author image

      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!!!

      1. 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!