Mandarin Orange Poke Cake (Easy, Creamy & Tropical!)

This Mandarin Orange Poke Cake starts with a simple cake mix and is infused with pineapple juice, topped with fluffy whipped cream and juicy mandarins. Light, fruity, and perfect for spring and summer gatherings!

I Hereby Dub Thee "Tropical Sunshine Cake!"

Oh, friends. Friends, friends, friends.

If you're a fan of tropical flavors--if you grew up, as I did, loving the familiar flavors of Mandarin Orange cake made by the ladies at your church's potluck--have I got a treat for you!

I've created a new recipe, and it's one that will bring a 'sunny' smile to your face. I promise. It's a new twist on an old cake, and it's one I feel 100% sure you're going to celebrate!

I promise: If you’re looking for a light, refreshing dessert that tastes like pure sunshine, this Mandarin Orange Poke Cake is just the ticket.

It might start with a box of cake mix, but don’t let that fool you—this cake is anything but basic. It's a soft, ultra-moist cake with a bright citrus flavor and a creamy finish. It’s the kind of dessert that feels right at home at potlucks, picnics, Easter tables, or summer barbecues.

Best of all, it comes together with pantry staples and a handful of shortcuts—just the way we like it around here.

What is Classic Mandarin Orange Cake?

A traditional mandarin orange cake is actually made with a yellow or white cake mix and mandarin oranges. It's topped with a whipped cream that has crushed pineapple stirred in. I know, right? Delish!

It's light, it's bright, and it's always a hit, especially in the summertimes.

I can't think of a time when one of the potluck ladies ever went home with leftover mandarin orange cake. In fact, folks were usually lapping up the crumbs! That's how good it was.

Mandarin Orange Cake - A Crowd Favorite!

I have the classic version on this blog already--my very own mama's recipe, straight from her hand-written cookbook. And I'm mighty proud of it.

Today, however? Well, I decided to step out of the box.

(Get it? Out of the Box?)

My Twist on the Classic Mandarin Orange Cake

I love to tweak the classics and today's task was no different. I happened to have a Duncan Hines Orange cake on hand (yum) and decided to start with that.

My usual mandarin orange cake is baked in layers (my preference) but I've been on a roll lately with poke cakes and I happened to have some crushed pineapple left over from my Hawaiian Poke Cake, which I baked a couple days back.

I also had a packet of instant pudding, something that is usually stirred into the topping of a classic Mandarin Orange Cake. My decision? Prepare the pudding according to box directions and use it as a layer instead of folding the powder into the crushed pineapple.

I also had a bit of coconut on hand, and knew I had to add it. (Hey, it's optional, if you don't happen to be a fan.)

Now you can see why I'm calling this "tropical sunshine." It's bright, it's colorful, and it's loaded with flavor. It's also super easy to whip up!

What are we waiting for? Let's bake a Mandarin Orange Poke Cake and experience that sunshine first-hand!

Mandarin Orange Poke Cake Ingredients

You will find a full printable recipe card at the bottom of this post but here's a quick peek at what you'll need to make this cake. These are simple ingredients you might already have on hand.

• 1 box orange cake mix (plus ingredients listed on box)
  • 3 eggs
  • 1 cup water
  • ½ cup oil
• 1 can mandarin oranges, drained
• 1 cup crushed pineapple (with juice)
• 3 cups whipped topping (Cool Whip or homemade)
• 1 small box instant pudding (any light flavor like vanilla, lemon, or coconut)
• ½–1 cup shredded coconut (optional)

Note: If you don't have an orange cake you can always use 1 cup of mandarin oranges in their juice in place of water in a yellow or white cake.

How to Make Mandarin Orange Poke Cake

This comes together so easily! You can use store-bought whipping cream, but I like mine homemade, so I started with that. Whip it up and set it in the fridge to set. I also mix up the instant pudding and set it in the fridge while the cake bakes.

Bake the Cake: Prepare the orange cake mix according to package directions and bake in a greased 9x13-inch pan.

Poke the Cake: While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface.

Add the Pineapple Soak: Spoon the crushed pineapple (with juice) evenly over the cake, letting it soak into the holes.
👉 Don’t oversaturate—you want moist, not soggy.

Add Pudding Layer: Prepare the pudding but keep it slightly loose. Spread a thin layer over the cake.

Prepare the Topping: Gently fold half of the drained mandarin oranges into the whipped topping.

Frost the Cake: Spread the whipped cream mixture evenly over the cake.

Add Toppings: Sprinkle with coconut (optional)then top with remaining mandarin oranges to decorate.

Chill Before Serving: Refrigerate for at least 2 hours before serving to allow flavors to meld.

Serve and enjoy!

Storage Tips

Store this cake covered in the refrigerator. It will stay fresh for 3–4 days.

For best flavor and texture, remove from the fridge about 20–30 minutes before serving.

My Thoughts on this Cake

This is a soft, moist poke cake with a tropical twist. The pineapple soaks into the cake, adding sweetness and moisture, while the mandarin oranges bring fresh citrus flavor and a pop of texture, which was exactly what I was hoping for!

The whipped topping keeps things light and creamy—not overly rich—making this the perfect dessert after a big meal.

If you add coconut, you’ll get a subtle tropical flair. Thanks to the pudding, the cake becomes slightly richer and more layered. And (depending on which flavor of pudding you choose) you can adjust those layers with other tropical flavors!

No matter how you layer it, you're going to be so tickled at how this one turns out. And I promise, if you happen to take it to a church potluck you'll leave with an empty cake container!

Variations to this Recipe

This is such a flexible recipe! If you're not a fan of mandarin oranges, you can always bake this up with a lemon cake, using lemon pudding, and add the pineapple and whipped cream on top.

I also love coconut flavor, so coconut pudding is a fun option, too.

Looking to really step out of the box? Use a can of strawberry pie filling on top of the pineapple layer, before adding that final layer of whipped cream and coconut. It will add another layer of deliciousness!

Explore More Delicious Desserts

If you like this simple (but yummy) cake, you'll want to check out the following hubs, filled with light, bright summery desserts!

• Cake Mix Creations: The Heart of Out of the Box Baking!
• Cake Recipes Hub: The gateway to all of my cake recipes--scratch recipes, and those that start with a doctored cake mix.
• Fruity Desserts: Get all of my fruit recipes in one handy spot!
• Easter Desserts: This poke cake would be perfect alongside any of the recipes you find in this holiday hub!
• Hawaiian Poke Cake: I just baked this one a couple of days ago and told the dogs (hey, they were the only other folks in the house), "This might be the best cake I've ever tasted!"

Thanks for Stopping By!

If you make this recipe and enjoy it, please leave a comment or review. And before you go, why not pin some photos to your Pinterest boards?

About the Baker

I’ve always loved taking simple ingredients and turning them into something special, and poke cakes are one of my favorite ways to do just that. With just a few easy additions, a basic cake mix becomes a soft, flavorful dessert that tastes completely homemade. This one is perfect for when you want something light, fruity, and crowd-pleasing without spending hours in the kitchen.