Duncan Hines Mandarin Orange Cake Food

MANDARIN ORANGE CAKE

Steps:

• You DO NOT make the cake according to the directions on the cake mix. You use the directions here.
• In a large mixing bowl mix all the cake ingredients listed above until well blended. Spray 3 (9 inch) round cake pans with cooking spray. Fill each cake pan with about 2 cups of cake mix. Bake in preheated 350 degree oven for 20 to 25 minutes checking for doneness as ovens vary. Your layers will be thin. Remove from oven and let cool.

MANDARIN ORANGE CREAM CHEESE CAKE

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.

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.

ORANGE PINEAPPLE DREAM CAKE

Steps:

• Beat all and bake 30-45 minutes at 325 degrees in a greased and floured 9 x 13 inch pan or two 9 inch round pans.
• Frosting:.
• Sprinkle pudding over pineapple and let stand for a little while. Add cool whip and mix well. Frost cake quickly as this sets up fast.
• Refrigerate cake.

ORANGE SOAK CAKE

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.

MANDARIN ORANGE CAKE

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)

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.