MANDARIN ORANGE CAKE
This cake is also called "Pig Pickin' Cake or Pig Lickin' Cake" in the South. An easy summertime dessert to serve family and guests.
Provided by The Southern Lady Cooks
Categories Cake
Time 40m
Number Of Ingredients 8
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 CAKE
A fresh twist on an old classic - Mandarin Orange Cake made without Cool Whip or cake mix. Just fresh, flavorful, beautiful cake.
Provided by Julie Blanner
Categories Dessert
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Grease and flour 2 8" round pans and set aside.
- In a large bowl/mixer, cream butter and sugar until fluffy. Beat in egg yolks, Cuties and vanilla.
- In a separate bowl, sift cake flour, baking powder and salt together.
- Gradually incorporate into wet mixture alternating with milk until just incorporated.
- Pour into baking pans and bake 25-28 minutes when cake springs back after being touched. Allow to cool 20 minutes before turning onto rack or pedestal.
Nutrition Facts : Calories 383 kcal, Carbohydrate 42 g, Protein 4 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 151 mg, Sodium 208 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
CREAMY MANDARIN ORANGE CAKE
Add sour cream and lemon pudding to make this delicious mandarin orange cake rich and moist. Creamy Mandarin Orange Cake has delicious layers of citrus.
Provided by My Food and Family
Categories Recipes
Time 1h25m
Yield Makes 18 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Beat cake mix, dry pudding mix, 1 cup sour cream, water, oil, eggs and orange zest with mixer until blended. Pour into 2 greased and floured 9-inch round pans.
- Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
- Whisk remaining sour cream and sugar in large bowl until blended. Stir in COOL WHIP.
- Stack cake layers on plate, filling with half each of the COOL WHIP mixture and oranges. Frost top with remaining COOL WHIP mixture. Garnish with remaining oranges. Keep refrigerated.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 280 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 25 g, Protein 3 g
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
MANDARIN ORANGE ANGEL FOOD CAKE
Recipe from Semi Homemade Cooking with Sandra Lee. My dad loved this cake and he is the one that always says everything is just OK no matter how great it is. This cake comes out so moist!
Provided by Lucky.Wife
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Add the juice from the oranges and the orange zest to the cake mix.
- Stir to combine.
- Bake in a bundt pan at 350 degrees for about 30 minutes.
- Cool completly. Frost with Cool Whip and decorate with the mandarin oranges.
- I used 3 Tbs. orange zest, but that is just a personal preference. You can also add half the caan of oranges into the batter before baking, but for some reason it always makes my cake stick to the pan. So just experiment. It is just as good with the oranges on top of the cake instead of in it.
MANDARIN ORANGE CAKE
If you want to make cake but are squeezed for time, count on this recipe for a fast solution.-Charlene Wahlenmaier, Grants Pass, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 308 calories, Fat 8g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 399mg sodium, Carbohydrate 54g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
LUSCIOUS MANDARIN ORANGE CAKE
It's cool, it's creamy, it's moist and it's easy to have on hand because it stores in the fridge. There's no denying the popularity of this orange-flavored cake with the creamy pineapple frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 20
Number Of Ingredients 9
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.
Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g
MANDARIN ORANGE SPICE CAKE
Everyone has a time where they use whats available in their pantry..That's when I do my best work. This recipe was just made on a whim and my husband and kids loved it, he doesn't even like mandarin oranges :)
Provided by April Hatmaker
Categories Fruit Desserts
Time 15m
Number Of Ingredients 10
Steps:
- 1. Equipment needed: a large bowl, wisk, plastic spatula, measuring cup. You can use the electric mixer for batter step or all if you wish depending on how much you want the mandarin oranges mixed throughout batter.
- 2. Open (2)canned mandarin oranges, drain juice in measuring cup. To large bowl add dry cake mix and juice of cans in place of water amount required for cake mix by box directions, pumpkin pie spice, ginger, vanilla extract and butter if desired. Gently mix with whisk until smooth. In a small seperate bowl beat eggs, depending on your cake mix (3)is usually called. slowly add in eggs to mixture til smooth. lastly add in mandarin oranges to mixture slowly, smoothly with spatula fold in oranges, if you like take a fork and break apart before you add into cake mixture.
- 3. Grease desired pan bake at box directions, adjust for your ovens temp if necessary checking 10 mins before end time for doness with toothpick. If the toothpick is clear of runny batter turn off stove and let stand in over the remanor of baking time watching so it isn't too browned.
- 4. Let cool to around room temperature, top with whipped topping mixed with a teaspoon of vanilla and 1/4 teaspoon pumpkin pie spice mixed well in topping. Top with chopped pecans if desired
- 5. slice, eat immediately, it is a perfect light dessert that's not too sweet, but has a wonderful taste. Hope you enjoy as much as we did. Cover and refridgerate leftovers if topped with whipped cream mixture. NOTE: if you aren't serving the whole cake, only top each individual piece with topping so cake doesnt become soggy over time.
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