Reviewed: Jul. 20, 2006

EXCELLENT Recipe! Cake was so moist, and bursting with tropical flavor... Will definitely make this again!

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Reviewer:

KC

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2006

This is a really good cake. I give it 5 stars because the taste is perfect. However I did alter the recipe a bit. I used 1/2 cup of oil because 1 cup sounded like too much fat for me. I made a double layer round cake and it turned out beautiful!! Next time I will leave out 1 egg and add toasted coconut or chopped pecans on top for a little something extra.

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Stacey

Cooking Level: Expert

Home Town: Liberty, Illinois, USA

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Reviewed: Jul. 9, 2006

YUMMMM!!! I made a few changes tho. I made a Duncan Hines Moist Deluxe Yellow Cake, forgot to add the oranges to it, but made it a bundt style cake. I used a 20oz can of crushed pineapple (with juice) and 1/2 of a 10 oz can of mandarin, whipped it up in the blender. I poured that into a bowl and added vanilla pudding mix. Then I took someone elses advice and added the cool whip after everything else was mixed. (that mixture in itself is delicious!) Then, using a rubber spatula, started at the top of the bundt and spread the frosting all around in swooshy patterns. I took the remainder of mandarin oranges and spread them around the top. Then sprinkled about 2 cups of coconut all over everything. Not only did it look pretty, but the taste was outstanding! I would do it again this way in a heartbeat!

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CHRISSYD70

Cooking Level: Intermediate

Home Town: O Fallon, Missouri, USA

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Reviewed: Jul. 5, 2006

This was good, I did use 1/2 cup of oil and all the juice in w/the mandarin oranges. Everyone liked it, but I think next time I might make the icing w/o so much of the crushed pineapple, just a personal preference.

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Bella 26

Cooking Level: Intermediate

Home Town: Easton, Maryland, USA

Living In: Denton, Maryland, USA

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Reviewed: Jul. 2, 2006

I didn't think I could like a cake better than chocolate, but this was excellent.

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HAZELNUTCREAM

Cooking Level: Expert

Home Town: Elyria, Ohio, USA

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Reviewed: Jun. 16, 2006

We really enjoyed this cake, especially the icing. I lightened it by using egg substitute for half of the eggs, apple sauce for half of the oil, sugar free pudding mix and light Cool Whip. I think next time I will use pineapple in the cake instead of oranges just because everyone thought it tasted more like pineapple anyway. Thanks for sharing this great recipe!

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weekendcook

Cooking Level: Intermediate

Home Town: Parkersburg, West Virginia, USA

Living In: Hope, Arkansas, USA

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Reviewed: Jun. 6, 2006

Excellent, excellent, excellent. I did follow reviewer's suggestions and used 2/3 cup oil and 1/2 tsp. orange extract. This cake is so moist,so light and so delicious I will be making it often. Thanks Ellen.

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JONIKAYE

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Reviewed: Jun. 4, 2006

I've been making this for a long time under the name of "sunshine cake" or "pig lickin cake" I have a gal at work that asks for it every year for her birthday. She asks that I make it low cal/low fat for her. I use applesauce for the oil, egg beaters rather than whole eggs, fat free cool whip and sugar free pudding. She just loves it.

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Reviewer:

JAYNEO

Cooking Level: Expert

Living In: Sidney, Ohio, USA

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Reviewed: May 30, 2006

Very easy to make, and everyone loves it! My grandmother always made my family's birthday cakes, but after making this for her once, she requested I make it again on HER birthday! Now it's a favorite in our house.

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Adrienef

Cooking Level: Beginning

Home Town: Sitka, Alaska, USA

Living In: Abbeville, South Carolina, USA

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Reviewed: May 29, 2006

One of those truly easy and delicious recipes. The topping alone would make an excellent fruit dip and trifle filler.

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ramblinrose

Cooking Level: Intermediate

Home Town: Elizabeth, Colorado, USA

Living In: Brighton, Colorado, USA

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Reviewed: May 17, 2006

This is a great cake and tastes even better after it has been refrigerated for a while! I used a 15oz can of mandarin oranges which worked out just fine.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 22, 2006

Rave reviews from the whole family, so I made it again for some dear friends - they couldn't quit talking about it!! Delicious and EASY!!!

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terp_ra

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Reviewed: Apr. 19, 2006

This cake is wonderful! I cut the oil, too, to 1/2 cup, and I drained the oranges and pineapples, it would have been too watery without draining them. This will definitely be one of the cakes I make a lot!

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AAKMommy

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

Living In: Lexington, South Carolina, USA

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Reviewed: Apr. 17, 2006

Very good.....wouldn't change a thing.

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Jackie C.

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Reviewed: Apr. 16, 2006

I am giving this recipe 5 stars even though i made some of the changes suggested by other reviewers. Used only 2/3 c. oil,2/3 c.O.J.,1 tsp. orange extract, 2 drained cans oranges and added coconut to the frosting. We had a big gathering for Easter and everyone loved it!!

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WVALIGRL

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Reviewed: Apr. 15, 2006

Wonderful cake. I use mandarin oranges in the icing instead of pineapple. Thanks for the recipe!

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KISSIEPOOH

Cooking Level: Expert

Home Town: Wisner, Louisiana, USA

Living In: Ulysses, Kansas, USA

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Reviewed: Apr. 5, 2006

Yum! This cake is a great springtime/summer cake. As others suggested, I cut back on the oil to 1/2 cup, and I added 1 tsp. orange extract.

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HAVANA217

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Reviewed: Mar. 29, 2006

This is a very good and easy cake to prepare. I make mine using (2) 9-inch pans. I also only use 1/2 cup of vegetable oil in cake recipe itself. Bake for only 25-30 minutes. Use toothpick to test.

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Reviewer:

Kelli Tennison

Cooking Level: Expert

Home Town: Tyler, Texas, USA

Living In: Chandler, Texas, USA

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Reviewed: Mar. 14, 2006

Very good and easy to make.

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KCLAY61

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Reviewed: Mar. 12, 2006

YUM! I made this cake for my husband's birthday dinner, it was a hit! Completely gone! This recipe is a keeper & will be a great cake for summer. Only change was 1/2 cup oil, otherwise perfect! A drop of orange food coloring makes it a little more festive!

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