Reviewed: Sep. 23, 2007

I found this recipe after I baked a yellow cake then looked for a way to make it fancy for an event. I ended up using the "frosting" idea with modifications... I made holes and placed marachino cherry halves in them before putting the whipped topping on. I also added a little of the cherry juice to the topping. I used "dreamwhip" and french vanilla pudding. The topping was a little flat and liquidy when I put it on the cake but 3 hours in the refrigerator and it was ok. This was a very moist and delicious cake. I will try it again with the mandarins. I can imagine other flavors as well. I think next time I would use more "flavoring" in the cake batter before baking.

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GOFERGAL

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Reviewed: Aug. 15, 2007

So Yummy! We made this twice, not sure what happened to the first one, but the middle sunk and it pulled away from the sides, think the oven was too hot. Second try was magic. We also used only 3/4 cup oil and 3 eggs and had everyone raving and requesting the recipe. So moist and light.

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Kris

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Reviewed: Aug. 13, 2007

Very good summer cake. Extremely easy to make. I took the cake to a cookout and everyone loved it. In fact, I was asked to make the cake for a future function.

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Sandy

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Reviewed: Aug. 11, 2007

This is my daughters favorite cake. It is a light cool cake. Perfect for the summer months.

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bakinqueen

Cooking Level: Expert

Living In: Verde Valley, Arizona, USA

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Reviewed: Aug. 1, 2007

Excellent! Duncan Hines makes an Orange cake mix. When making the cake I add everything but the oranges and mixed well. When I added the oranges I mixed lightly so I would have a few chunks of orange in the cake. When making the frosting I mix the pineapple and dry pudding together and let it sit for a few minutes to thicken a bit. Then I gently fold in the cool whip.

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MARYSUNSHINE1

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

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Reviewed: Jul. 20, 2007

This was FANTASTIC! Very, very moist & flavorful. I had to change it a little because my mom is allergic to oranges, so I used canned peaches instead. Boy the flavor was great & sooo moist!! I would imagine the mandarin oranges would be great as well, but I will be making it with peaches from now on. AWESOME!

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REBECCA JO

Cooking Level: Expert

Home Town: Redwood City, California, USA

Living In: San Mateo, California, USA

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Reviewed: Jul. 17, 2007

i made this recipe and found the topping to be gritty tasting. the next time i made the pudding as directed on the box of pudding then added the cool whip and pineapple. it was great!!

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carrie

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Reviewed: Jul. 17, 2007

Nice light summer cake. Makes alot of cake, great for a big crowd. I didn't have crushed pineapple, so I took the chunks and blended it down. Worked just fine. Definately a keeper.

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joaniec

Cooking Level: Intermediate

Living In: Unionville, Virginia, USA

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Reviewed: Jul. 12, 2007

AWESOME recipe, and so simple. I followed the recipe exactly with a couple minor changes. Instead of vanilla pudding i used cheesecake pudding (everybody kept asking how the creamcheese frosting was so light and fluffy, ha ha). Also when I made the topping, it collapsed a little but when I refrigerated it, it stiffened up and was a really good texture to "frost". I made my cake double layer, and there was still a perfect amount of topping! A definite staple in my kitchen!

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Alya

Cooking Level: Expert

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Reviewed: Jul. 2, 2007

The frosting was very good. The cake had hardly any orange flavor. I did not have orange extract but I did add the zest of 1 orange. This still did not give it and orange flavor. The pineapple in the frosting was the most predominant flavor. My family loved it anyway but don't look for a strong orange flavor in this cake.

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happycook

Cooking Level: Expert

Living In: Shoreview, Minnesota, USA

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Reviewed: Jun. 30, 2007

My boyfriend and I loved this cake! It is perfect for summer. Like others, I made a few changes like a tsp. of orange extract, only 3/4 c. oil, and only 3 eggs. His first comment was how moist the cake was! I cooked it in 8" rounds for about 30 minutes at 350. Thanks for the great cake!

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Kelly5

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Reviewed: Jun. 23, 2007

My mother gave me this recipe,a nd i thought it was a bit too heavy. I use white cake mix, 3 eggs,and 3/4 cups of oil and my cake rises twice as much as my moms. It is still moist and delicious and slightly healthier. I found that these are great for cookouts if you freeze it ahead of time . by the time you get to the dessert it will stil be cool. I have NEVER brought any home.

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Donna R.

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Reviewed: Jun. 11, 2007

I made a few changes like some of the others. I added 1 tsp. Orange Extract to the cake, decreased the oil (used Olive Oil, 3/4 c), and used an 11 can or mandarin oranges for top. This was very good, but will add another tsp. orange extract next time. Also will add cream cheese and coconut to the frosting.

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Shelly C.

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Orlando, Florida, USA

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Reviewed: May 29, 2007

I changed this recipe to make it in a Bundt pan I added 1 3.5 ounce) package of instant vanilla pudding. This makes the batter dense enough to put in a Bundt pan. I used a Butter Yellow Cake mix, instead of the vegetable oil, I used 1 cup melted margarine. Also because I was taking this cake to a picnic and the weather seemed to be against me using a whipped topping based frosting, I used a glaze. ORANGE GLAZE: Combine 4 Tbsp melted butter and 4 tsp orange extract. Beat in 4 Tbsp boiling orange segment juice, 2 cups sifted confectioner's sugar, 1/8 tsp salt, and 1/2 tsp vanilla extract. I used the very well drained, can drained then drained a second time on paper toweling, canned mandarin Orange Segments as decorations. Everyone who tried the cake at the picnic remarked that the cake was delicious and moist, just what every cake baker wants to hear.

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norma d

Cooking Level: Expert

Home Town: Erin, New York, USA

Living In: Elmira, New York, USA

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Reviewed: May 20, 2007

Made just like the recipe stated, however used two 9 inch rounds and placed topping in center. There was PLENTY of topping for the cake! For a teacher event I will dress it up a bit on the outside with toasted coconut. I like the idea of using the orange cake mix next time. I had a hard time finding just yellow! Made for two events and they were both a HIT! Love this recipe. It's easy and Yummy! We are not cake lovers here, but his is a hit!

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CALLY5

Cooking Level: Expert

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Reviewed: May 14, 2007

First off, I must admit that I changed the recipe by using an orange Duncan Hines cake mix. I also chose to use the recipe on the box rather than using 4 eggs and 1 cup of oil which I found was a bit much. The result was a cake that did not rise very much and which had a very strange texture. The topping, as others have mentioned was very good, however the cake as a whole had a weird non-cake texture. It was heavier than I would have liked. I would likely make the topping again and add it to a regular orange cake and perhaps put mandarin oranges on top to decorate. I could say I would make it and follow the recipe, however the 4 eggs and 1 cup of oil scare me.

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Larababe

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: May 10, 2007

Okay, here's what you need to do to perfect this recipe.... Add 1 teaspoon orange extract to the cake mix and cut the oil down to 3/4 cup. Other than those couple of things, follow the rest exactly and trust me, you will not be disappointed! I made two of these for a luncheon of 40 ladies and it was a huge hit. Several women asked me for the recipe and I was almost embarassed to let them know how easy it was! The topping is heavenly and could be used for lots of different things... maybe a big dollup on a slice of angel food cake or pound cake??? Yummy! Thanks for this wonderful recipe; I will be making it again and again!

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Renee Ridgeway

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Apr. 30, 2007

I used orange cake mix by DUncan Hines and instead of the whip topping I mae a glaze with powder sugar and orange juice-was quite good.

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PDagg

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Reviewed: Apr. 14, 2007

what a refreshing cake!! it was the topping that really made this cake delicious. i added the rind of a whole orange to the batter to give it extra orange flavor.

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