Orange Mandarin Cake Recipes

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.

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.

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.

Steps:

• Spray 9x13-inch baking pan with cooking spray.
• Beat together all cake ingredients for 4 minutes.
• Bake cake according to time on box.
• Let cool completely.
• Mix together all frosting ingredients.
• Spread on cooled cake and refrigerate until serving.

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.,

Steps:

• Preheat oven to 350°F.
• Combine all dry ingredients.
• Add egg, vanilla and juice.
• Beat three minutes.
• Stir in oranges.
• Bake in square pan for 30-35 minutes.
• Make the frosting while the cake is in the oven.
• Cook all three ingredients over medium heat.
• Keep warm, then pour over the cake while hot.

Steps:

• Mix cake mix, eggs, oil and oranges.
• Beat on high about 6 minutes.
• Put in round pans, very well greased and floured.
• Bake 15 minutes 325 degrees.
• Let cool.
• mix pudding with pineapple with juice, fold in a large bowl of cool whip.
• Top cake with this.
• NOTES: Refrigerate.