Mandarin Orange Cake Pioneer Woman Recipes

PIG PICKIN' CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with baking spray.
• Combine the cake mix, butter, vanilla, eggs and 1/2 cup reserved mandarin juice in the bowl of an electric mixer and beat for 4 minutes on medium-high speed. Add 1 1/2 cups of the drained orange slices and beat again until the oranges have broken into small pieces, about 1 minute. Transfer the batter to the prepared cake pan and bake until golden brown and set, 25 to 27 minutes. Allow to cool completely, then turn out onto a large platter.
• For the topping: Cream together the cream cheese and confectioners' sugar in the bowl of a stand mixer fitted with a paddle attachment, 1 to 2 minutes. Remove the mixture to a small bowl. Add the cream and vanilla to the stand mixer bowl and switch to the whisk attachment, then whip until soft peaks form, about 2 minutes. Add the cream cheese mixture, distributing it evenly around the bowl. Whip until stiff peaks form, 3 to 4 minutes. Fold in the pineapple.
• Spread the frosting evenly over the cooled cake and refrigerate for at least 2 hours. Garnish with the remaining mandarin orange slices.

MANDARIN ORANGE CAKE

Steps:

• Preheat oven to 350F degrees.
• Beat the eggs, add oranges and dry ingredients, sugar, flour, baking soda and salt, beat on low speed until combined Pour into a greased and floured pan.
• Bake for 30-35 minutes.
• In a small saucepan bring the final 3 ingredients to a boil and pour over the hot cake as soon as it comes out of the oven Serve with whipped cream.

PIG CAKE

Steps:

• Preheat oven to 350 degrees. For the cake, combine cake mix, margarine, 1/2 cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes on medium-high. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 9 x 13 inch baking pan and bake for 25 to 30 minutes, or until golden brown and set. Remove from oven and cool completely. If desired, turn out cake onto a large platter.Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple. Spread on cooled cake and refrigerate several hours. To serve, cut cake into squares and top each square with a mandarin orange slice.

MANDARIN ORANGE CAKE PIONEER WOMAN

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with baking spray.
• In the bowl of an electric mixer, combine the cake mix, butter, vanilla, eggs, and 1/2 cup of the reserved mandarin juice.
• Beat for 4 minutes on medium speed. Beat 1 1/2 cups of the drained orange slices again until the oranges have broken up into small pieces, about 1 minute.
• Transfer the batter to the prepared cake pan and bake for 25 to 27 minutes or until golden brown.
• Allow to cool completely, then turn out onto a large platter.
• To make the topping, cream together the cream cheese and confectioners' sugar in the bowl of a stand mixer fitted with a paddle attachment, for 1 to 2 minutes.
• Transfer the mixture to a small bowl. Switch to the whisk attachment on the stand mixer, then whip the cream and vanilla for about two minutes, until soft peaks form.
• Spread the cream cheese mixture throughout the bowl evenly. Whip until stiff peaks form, about 3 to 4 minutes. Add the pineapple.
• Refrigerate the cake for at least 2 hours after the frosting is spread evenly. Garnish with the remaining slices of orange.

MANDARIN ORANGE CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 F. Butter and flour three 8 or 9-inch round cake pans, or line with parchment paper. Set aside. In a large bowl, using a hand mixer beat the cake mix, oil, eggs, and orange extract just until blended. Reserve 2-3 of the oranges for garnish if desired. Add the remaining oranges along with the liquid to the cake batter, beating on Low speed for a few seconds then beating on Medium speed for 2 minutes. Divide the batter evenly into the three prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. Make the Frosting: Blend together the dry pudding mix and the pineapple with the juice; let stand for 5 minutes to thicken. With a spatula, gently fold in the Cool Whip. Refrigerate the mixture until the cake layers are completely cool. Spread the frosting in between the layers, then frost the sides and top of the cake. Garnish the center of the cake with the reserved orange segments, if desired. Cover and refrigerate for several hours or overnight before serving.

MANDARIN ORANGE CAKE I

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.

MANDARIN ORANGE CAKE

Steps:

• Preheat oven to 325°. In a large bowl, combine the cake mix, eggs, applesauce and oranges. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely. , In another bowl, beat whipped topping, pineapple and pudding mix. Spread between layers and over top and sides of cake. Chill.

LUSCIOUS MANDARIN ORANGE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or lightly spray bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, oil, walnuts, orange segments, reserved 1/3 cup orange liquid, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• To make pineapple frosting, stir together pineapple, dry pudding mix and orange peel. Gently stir in whipped topping. Spread on cake. Store tightly covered in refrigerator.

HOMEMADE MANDARIN ORANGE CAKE

Steps:

• Drain oranges, reserving juice. Set oranges aside. In a large bowl, beat the cake mix, oil, eggs, orange extract and reserved juice on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For topping, in a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in pineapple and reserved oranges, then fold in whipped topping. Frost the cake. Refrigerate for at least 1 hour before serving.,