MANDARIN ORANGE CAKE I
Start with yellow cake mix and Mandarin oranges to make this cake with a frosting made with pineapple, pudding mixture, and whipped topping.
Provided by Ellen
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 2h
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.
Nutrition Facts : Calories 336.7 calories, Carbohydrate 38.1 g, Cholesterol 41.9 mg, Fat 19.9 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 287.2 mg, Sugar 26.6 g
DUNCAN HINES MANDARIN ORANGE CAKE RECIPE
Delicious and moist Duncan Hines yellow cake baked with sweet mandarin oranges inside, topped with a vanilla, pineapple whip topping.
Provided by Flavor FunFun
Categories Desserts
Time 1h15m
Yield 19 Servings
Number Of Ingredients 12
Steps:
- Preheat your oven to 350 degrees.
- Lightly spray your pan with cooking spray.
- In a stand mixer (or a large mixing bowl and a hand held mixer) mix the cake mix, eggs, oil, and mandarin oranges with the juice for 2 minutes until smooth and lump free. *Note: The Duncan Hines cake mix calls for water, but you are using the juice from the can of mandarin oranges in place of the water. The juice adds a nice flavor.
- Pour the batter into your pan and spread it evenly so the cake bakes evenly. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. When baked, place the pan on a trivet or towel, on the counter, and let it cool completely.
- While the cake is baking, empty the Cool Whip whipped topping, crushed pineapples with the juice, and dry instant pudding mix into a mixing bowl. Gently fold the mixture together until the pineapple juice is mixed in. Cover the bowl with plastic wrap, place the bowl in the refrigerator, and chill the mixture until the cake is cooled.
- When the cake is cooled completely (about 45 minutes to an hour), spoon heaping amounts of the topping mixture onto the cake and spread it evenly to cover the entire top of your cake. Next, cover the pan with plastic wrap or with an airtight lid (if you have one) and set the pan in the refrigerator. Let the cake chill for 15-30 minutes or until ready to serve. *Note: This cake will remain fresh for about 3-4 days (covered with plastic wrap or with an airtight lid). That is if it makes it that long. :)
MANDARIN ORANGE CREAM CHEESE CAKE
This is an amazingly easy cake I created for a church function when I was a teenager. I received rave reviews and never had a crumb to sample. The cook time will be determined by the cake mix directions and your cookware.
Provided by Burned Toast
Categories Dessert
Time 44m
Yield 2 8-inch round cake pans, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Bake cake as directed on package using 2 round metal cake pans (33-36 minutes).
- Transfer cakes to cooling racks until you feel no heat when you put your palm over them.
- Spread mandarin oranges on a plate covered with paper towel and allow juices to run off.
- Use a round, decorative platter or cake stand, if desired.
- I recommend laying strips of wax paper along the outer rim of the platter before laying down the first layer of cake. This makes for a sharp presentation! Do not lay an entire sheet under the cake. It will become trapped and might fall apart, leaving bits of wax paper behind.
- Set the first layer of cake in the center of the platter. Open the can of frosting and stir until fluffy and easy to spread.
- Using a rubber frosting spatula or butter knife, spread frosting over the top of the first layer.
- If using one can of oranges, separate one third of the oranges (if using two cans, use ONE can for this step and leave oranges WHOLE). Quickly chop each orange into two or three pieces. Spread chopped oranges over the top of the frosted cake. It does not have to look perfect, but try to ensure each slice will have oranges in the middle.
- Carefully lay the second cake layer over the mandarin oranges and center over the first layer.
- Spread the rest of the cream cheese frosting over the top and down the sides until all traces of cake are hidden.
- Smooth down the frosting on the top so the oranges will lay flat.
- When you are happy with the frosting's appearance, carefully lay out the remainder of the whole mandarin oranges in a circular pattern. Do not chop these oranges!
- Starting with the outer edge of the cake, place oranges at even spaces. Turn the plate as you go to rotate the cake.
- If the spacing seems off, carefully pick up the misplaced orange and rearrange.
- If you have enough left, make an additional inner ring of oranges.
- Design Tip: do not center the inner ring between the outer ring and the cake's center. This would make a bullseye effect. Instead, lay them closer to the outside ring or nearer the cake's center.
- Leave behind 3-5 oranges to make a "flower" in the center of the cake. Simply place them so one end of each orange is centered and touching the others. It will look like a flower when done.
- Carefully remove wax paper and discard.
- Refrigerate cake until you are ready to serve. It tastes best cool or cold.
Nutrition Facts : Calories 638.1, Fat 28.2, SaturatedFat 5.5, Cholesterol 71, Sodium 556.7, Carbohydrate 93.2, Fiber 1.4, Sugar 67.7, Protein 5.5
MANDARIN ORANGE CAKE
I have seen this recipe out there so many times and I have to admit it is the best cake I have ever eaten. It is wonderful the next day. I always make mine the day before serving.
Provided by Betty Graves
Categories Fruit Desserts
Number Of Ingredients 7
Steps:
- 1. Preheat oven 350 and grease two cake pans. Add all ingredients for cake and blend. Pour into pans and bake. Bake at 350 degrees according to the box directions for the cake. For icing, combine the cool whip, pineapple and pudding powder. Note: I put as much juice from pineapple to give it a good consistency. Not runney. Stir gently. After your cakes cool, ice between each later and then the whole cake. There's a lot of icing, so be generous. Cool cake in fridge before serving. If desired use decorating tool to decorate top with designs. Then sprinkle on coconut.(optional)
ORANGE SOAK CAKE
Wonderful sweet citrus cake (a Duncan Hines recipe). Also good when lemon is substituted for orange. Very popular recipe, both at work and home.
Provided by Muffin Goddess
Categories Dessert
Time 50m
Yield 1 13x9inch cake, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- NOTE: If you don't have an orange-flavored cake mix on hand, a yellow cake mix is an acceptable substitute.
- Just add 1 tbs of orange extract and 1 tbs grated orange peel to the batter before mixing Preheat oven to 350 degrees F.
- Grease and flour a 13x9-inch pan.
- Prepare and bake cake mix according to package directions.
- While cake is baking, combine powdered sugar, orange juice, melted butter, and water in a medium bowl.
- When cake is done, remove from oven and immediately poke holes in top with a fork or toothpick.
- Pour glaze slowly over top of hot cake, allowing it to soak in.
- Cool completely on a wire rack.
Nutrition Facts : Calories 358.4, Fat 14.3, SaturatedFat 3.1, Cholesterol 58.8, Sodium 318.8, Carbohydrate 54.8, Fiber 0.5, Sugar 39.2, Protein 3.6
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