Tangerine Orange Cake

Tangerine Orange Cake

22 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Leslie Tackett
Recipe by  Leslie Tackett

“This is the same as an Orange Cake with Orange Topping but made with tangerine-orange juice. It's so good, I have to ask my husband to hide it so I won't pig-out on it. Can be made as a Bundt cake or muffins!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 10 inch bundt pan or 24 cupcakes

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch Bundt pan or line a muffin pan with paper cups.
  2. In a medium bowl, stir together the cake mix and instant pudding. Add the tangerine juice, oil, eggs and lemon extract, mix until well blended. Pour into the prepared pan or pans.
  3. Bake for 35 to 40 minutes in the preheated oven, until the cake springs back to the touch. For cupcakes, bake for 15 to 17 minutes. Let cool in the pan for 10 minutes before removing from pan to cool completely.
  4. In a small saucepan, combine the remaining tangerine juice, sugar and butter over medium heat. Stir frequently until the mixture is smooth. Drizzle over cooled cake or cupcakes.

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Reviews (22)

Rate This Recipe
paula
27

paula

I made this cake with fresh tangerine juice that I squeezed and instead of lemon extract I used Grand Marnier. This cake is the best, very moist. I did have to bake a little longer than 40 minutes. I will definately bake this again.

WENDYIA
22

WENDYIA

I think that the "white sugar" in the frosting was meant to have said powdered sugar.

NOFFDOGS
14

NOFFDOGS

These muffins are wonderful - light and fruity - i added 2 cups of powdered sugar and 6oz of cream cheese to the glaze and whipped it for two minutes, made a great frosting!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 409 cal
  • 20%
  • Fat
  • 19.8 g
  • 30%
  • Carbs
  • 54.8 g
  • 18%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 443 mg
  • 18%

Based on a 2,000 calorie diet

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