Reviewed: Apr. 7, 2008

This was ok, not worth the calories. Cake was ok, not much flavor. Followed the recipe exactly as written. This will not be made again.

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prell2k4

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Sterling, Virginia, USA

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Reviewed: Apr. 1, 2008

It was good/edible. But nothing I would make again, and not worthy enough to serve for a crowd or guest.

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family of five

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Mar. 30, 2008

Loved this recipe! Very moist, light and fluffy. I am going to add more oranges next time! Very good!

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msanchez1125

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Reviewed: Mar. 20, 2008

Great dessert, but could even be made a bit better... I did make a few adjustments: (BUTTER Yellow Cake) 3 Eggs, just short of 3/4 cup oil. Baked in 2 - 9 inch round pans. For the topping, I did use a 12 oz Cool Whip - instead of 8 oz. (Had gobs left after thick layers, so stick with the eight) The 20 oz pineapple - used all the juice but half the fruit. Garnished with additional oranges. Next time I make this, I will add a LOT more oranges to the batter - as the 11 oz can wasn't nearly enough. Lighten it up with FF Cool Whip / SF Pudding mix. And, maybe blend up some of the oranges for the topping, as well.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 16, 2008

Loved it!

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Bleu

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Feb. 27, 2008

I MADE THIS CAKE TODAY, FOR THE 1ST TIME, FOR A FRIEND, WHO WANTED IT FOR HER BIRTHDAY...I THOUGHT, YUCK--ORANGE CAKE THAT YOU PUT IN THE FRIDGE...BOY, WAS I WRONG!!!!! THIS CAKE IS SOOOOO MOIST & REFRESHING--IT'S DELICIOUS!!!!!THE TOPPING IS FANTASTIC!!!!! VERY EASY TO MAKE--I DIDN'T CHANGE A THING...MY NEW FAVE!!!!!

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PAM HUSSEY/ELVIS NUT!

Cooking Level: Expert

Living In: Nederland, Texas, USA

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Reviewed: Feb. 25, 2008

Excellent, Tasty and Easy Recipe. I reduced the oil in the cake to 3/4 cup and added 1 tsp. orange extract. I also substituted instant lemon pudding for the vanilla (my husbands suggestion),and fat free whipped topping. It turned out perfect, everyone loved it and was definitely bursting with flavor. I will make this again :-)

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QUEENSHARON00

Cooking Level: Expert

Home Town: Fairview, New Jersey, USA

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Reviewed: Feb. 19, 2008

I'm so glad I found this easy recipe here. My friend's birthday party was last week and I volunteered to make the cake. (This is her favorite). It was so easy. Everyone liked it. I said, "I just followed the recipe." It was very easy and non-expensive to make. Thanks.

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Elizabeth

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Reviewed: Feb. 16, 2008

This recipe has become a family favorite. Easy to make, pretty and tasty. I always get compliments and requests for the recipe. Thanks for a great one!

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COOKIECRUMB

Cooking Level: Intermediate

Home Town: Brooklyn Center, Minnesota, USA

Living In: Champlin, Minnesota, USA

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Reviewed: Feb. 14, 2008

I recieved this recipe from my sister in law a few years ago and I make it for birthdays with a few changes. I use 2-11 oz cans of mandarin oranges but only the juice of one, and I use 2- 9 inch cake pans and cook for about 25 minutes. For the frosting, I throw the crushed pineapple, cool whip and pudding in the bowl and whip together for a few minutes, no need to fold..... it will set just fine after frosting the double layer and putting in the fridge for a couple hours. Everyone loves this cake. One could put orange segmets on top to decorate. If you haven't tried this one. DO you will be glad you did. Thanks Sandy

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Sandra

Cooking Level: Expert

Home Town: Deadwood, South Dakota, USA

Living In: Valdez, Alaska, USA

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Reviewed: Feb. 1, 2008

This was delicious. My boyfriend and I could've eaten it all. It doesnt need any changes, but next time I might try more oranges in the cake mix and also maybe mix half pineapple & oranges into the topping for more orange taste.

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melanie

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Reviewed: Jan. 28, 2008

omg i loved it. i wish we were alowed to eat it all in one setting - lol

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willsgirlnumber1

Cooking Level: Beginning

Living In: Springfield, Missouri, USA

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Reviewed: Jan. 21, 2008

Absolutely fantastic! The cake was moist and the frosting was so fluffy! Really easy to lighten up this recipe with sugar free pudding mix and light cool whip. I will be making this again!

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sbrown

Cooking Level: Expert

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Reviewed: Jan. 19, 2008

this is like a cheap version of the million dollar cake... and you can taste the difference. for someone who has never had the million dollar cake, this cake is "deliCIOUS," as someone told me when i served it (and he took half of the cake). but when you've already tried the competitor, you'll know this cake can't be a replacement.

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ernesta

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2008

Grandma's favorite!! This is now her birthday cake every year. Easy and inexpensive to make. Not one of my favorite but I turns toward a chocolate cake anyday over anything. If you like fruit cakes this certainly is for you!! Extremely moist!

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wv_mtnr_cook_78

Cooking Level: Expert

Living In: Morgantown, West Virginia, USA

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Reviewed: Dec. 30, 2007

This showpiece cake has been a favorite for more than 25 years! It makes for a particularly perfect cake for spring or summer get togethers. The way I make it varies only a bit, but may be enough of a difference to be helpful. I use a 15-1/2 oz. can of pineapple, or the equivalent if that size can is not availabe, and I combine it with the pudding mix before folding in the whipped topping. I bake this in 3 9-inch layer cake pans (layers will be thin) for 20-25 minutes, and spread the frosting between the layers and on top and sides of the cake. This makes for a very impressive presentation. Absolutely delicious, refreshing, and beautiful cake, great for birthdays!

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