Mandarin Orange Cake II

Mandarin Orange Cake II

5 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    2 h 20 m
Denise Fox
Recipe by  Denise Fox

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 8-inch layer cake

Directions

  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.

Share It

Reviews (5)

Rate This Recipe
Colleen
16

Colleen

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.

rebecca
16

rebecca

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!

martuck58
15

martuck58

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.

More Reviews

Similar Recipes

Mandarin Orange Cake I
(396)

Mandarin Orange Cake I

Orange Juice Cake
(97)

Orange Juice Cake

Orange Crunch Cake
(77)

Orange Crunch Cake

Fabulous Orange Cake
(46)

Fabulous Orange Cake

Orange Sunshine Cake
(30)

Orange Sunshine Cake

Tangerine Orange Cake
(22)

Tangerine Orange Cake

Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mandarin Orange Cake I

>

next recipe:

Mandarin Orange, Cilantro, and Avocado Salsa