Luscious Mandarin Orange Cake Recipes

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.

Steps:

• 1. Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
• 2. In a small bowl, whisk flour and baking powder. Set aside.
• 3. Cream butter and 2 cups of sugar. Add eggs one at a time until all combined.
• 4. Add entire can of mandarin oranges. Beat into batter, slightly crushing up oranges.
• 5. Slowly add flour mixture until well mixed. Divide batter between 2 pans. Bake for 30 - 35 minutes, or until pick comes out clean.
• 6. While cakes are baking, make the frosting. Whip cream with remaining 1/2 cup of sugar and pudding mix until stiff peaks form. Hand stir-in pineapple and juice. ( I had a few mandarin oranges left and threw them in along with the pineapple for color). Refrigerate till ready to use.
• 7. When cakes are baked; cool in pans for 2 minutes. Remove from pans and completely cool on wire rack.
• 8. I place 3 sheets of waxed paper on serving platter, to have a mess free plate after frosting. Just pull the sheets out from under the cake when frosting is finished.
• 9. Place first cooled cake, bottom side up. Frost the top, add the second layer frost the top and sides. I sprinkled some toasted coconut on the top. Completely optional. Should refrigerate 1 hour prior to serving. My kids wouldn't wait till the cake had a chance to set up...so as to why filling looks a little soft..lol
• 10. Enjoy!

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan, or lightly spray.
• In large bowl, beat cake mix, oil, walnuts, orange segments, and eggs with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan.
• Bake 30 to 35 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.

Steps:

• Heat oven to 350°F. Grease bottom and side of round pan, 9x1 1/2 inches, with shortening; lightly flour.
• Beat all ingredients except orange segments and whipped topping in medium bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan. Place orange segments evenly on batter, reserving 6 or 8 orange segments for decorating.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Top with whipped topping. Decorate with orange segments.

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.