Mandarin Orange Cake II

Mandarin Orange Cake II

Denise Fox 0

"Yellow cake with mandarin oranges in the batter. Moist and memorable. Everyone will LOVE it. Fill with a nice Italian meringue buttercream or whipped cream, and layer drained mandarin oranges on top of filling. Frost cake with remaining buttercream or whipped cream."

Ingredients 2 h 20 m {{adjustedServings}} servings 433 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 72.9g
  • 24%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line two 8-inch pans with parchment paper.
  2. In a large bowl, combine yellow cake mix, eggs, mandarin oranges with juice, and oil. Beat well.
  3. Divide batter into prepared cake pans. Bake in preheated oven for 30 minutes or until cake springs back when lightly tapped. Allow to cool.
  4. While the cakes are cooling, make the simple syrup. Combine 1/3 cup water and 1/2 cup sugar in a glass measuring cup. Microwave for 1 minute. Stir to dissolve sugar. Pour about 1/4 cup orange liqueur into sugar-water mixture.
  5. Set one cake layer on a serving plate. Brush generously with orange syrup. Spread cake with frosting and layer drained mandarin oranges on top of filling. Carefully set remaining cake layer on base. Brush top layer with orange syrup. Frost top and sides of cake; decorate top with remaining orange slices, if desired.
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  • Editor's Notes:
  • We recommend a stabilized whipped cream; the gelatin keeps the whipped cream from weeping. Keep this cake refrigerated.
  • To make an Italian meringue buttercream, you will need a stand mixer. The hot sugar syrup pasteurizes the egg whites in the meringue.
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Reviews 5

  1. 6 Ratings


i have made this cake several times, although i make a frosting combining instant vanilla pudding made according to the packages directions, a tub of whipped topping, and a can of drained crushed pineapple. it goes really well with this rich, moist, and dense cake.


this was VERY average at best. i would recommend adding the juice of the oranges in first, then the fruit when the batter is well incorporated. all the mixing made the oranges disappear and basically seem nonexistent!


this is a wonderful, tasty, moist cake. the oranges should be folded into the batter just before placing into pans. i tried the glaze, but think that this cake needs a frosting to do it justice. i recently had good results whipping together the following: 8 oz. cool whip, 1 small van. pudding mix, 1-ll-oz can undrained mandarin oranges, and 1/4 c. triple sec. reserving some mandarin oranges to place around the top sets this off nicely.