Reviewed: Jan. 28, 2006

Delicious! I followed the recipe as is and it was very good. It didn't taste super very orangey but it made the cake really moist and a gorgeous color. Next time I think I'll try adding two cans of mandarins to the topping instead of the pineapple to see if that makes it more orangey. I'm making it again tomorrow to take to a potluck. Thanks for something else to add to the dessert rotation besides chocolate cake and brownies!

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MOONNOODLE

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Republic, Washington, USA

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Reviewed: Jan. 15, 2006

This was an excellent and super easy cake. My husband rated it a 4 instead of a 5 because he said, "I tend to like fruity pies and chocolate cakes" - otherwise, I would give it 5 stars - the recipe definitely deserves 5 stars for the ease in putting it together!

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TALLGAL21

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Reviewed: Jan. 8, 2006

I found this cake to be rather on the boring side. It was OK, but certainly nothing spectacular. I thought the mandarin oranges would add a nice twist to the mix, but I couldn't even taste them, nor could I taste the vanilla pudding in the frosting. The pineapple and whipped topping were too overpowering.

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Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Dec. 18, 2005

Pour the cake into 3 round pans and cook for less time - ice between the layers. Yum! My favorite cake!!

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AtoZ

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Reviewed: Nov. 22, 2005

This is a very good cake. My family loved it. It's very light and moist. Thanks

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k1kyoung

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Reviewed: Nov. 14, 2005

I chose this reciped because I didn't have orange zest so this recipes totally fit. I used 1 package of lemon pie filling, 4 egg white, 2/3 cup of oil and 1/3 cup of orange juice. The rest of recipe was the same. I baked in 2-8 inch cake pan. It took 55 minute for me. They turned out so terrific, moist and super-duper delicious. Will make again for party!

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OYOYO

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Reviewed: Oct. 18, 2005

This is a very moist,easy, crowd pleasing dessert. Thanks

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Kelly011465

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Sep. 12, 2005

Being a kitchen snob, I didn't think I'd every use whipped topping, cake mix, or instant vanilla pudding, but this recipe has converted me to the conveniences of modern cooking! My kids loved it and frankly, I did, too. It sure beats making cakes from scratch.

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luv2cook

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Bel Air, Maryland, USA

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Reviewed: Jul. 3, 2005

I make this cake every Sunday for our pool party. Everyone LOVES it! I use only 3 eggs, 1/2 cup oil, and TWO cans of oranges. Sometimes I even add coconut to the whipped cream to make it more tropical! Also, I reserve 18 orange segments to arrange on the top of the cake to resemble suns and call it "Sunshine Cake". :)

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BLYTLE

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Reviewed: Jun. 13, 2005

Wow this was great. Ok, so I made a bunch of changes like I reduced the oil to 2/3 cup, added 2/3 cup of orange juice instead of the mandarin orange syrup, and I changed the vanilla pudding to lemon pudding but it was WONDERFUL. My husband who isn't a big 'frosting' guy LOVED it. It's definitely a keeper recipe. Thank you Ellen.

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SSchuettenhelm

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Reviewed: Jun. 13, 2005

Absolutely delicous!!! Made this for my daughter's birthday cake on a hot summer day and everyone LOVED it!! It's a nice light, cool refreshing cake especially good on a warm day!!!

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JMCINTYRE

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Reviewed: Jun. 12, 2005

I'm not head-over-heels crazy about this cake but it has a nice flavor and is not overly sweet.

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HappyApple

Cooking Level: Intermediate

Living In: Reno, Nevada, USA

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Reviewed: May 27, 2005

I've made this cake several times and it always comes out great just as written. The only change I make is to use sugar free instant pudding mix and light whipped topping. It's a refreshing and cool desert to serve at a summer barbeque. Thanks for sharing Ellen!

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WORKINGGIRL61

Cooking Level: Expert

Living In: Schenectady, New York, USA

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Reviewed: May 14, 2005

This cake is so good and easy to make. I added 1/2 tsp of orange extract to the batter for a little extra flavor.

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ACPHIFER

Cooking Level: Intermediate

Home Town: Salem, New Jersey, USA

Living In: Athens, Pennsylvania, USA

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Reviewed: May 2, 2005

This was an excellent cake!! The frosting was delicous and I am glad I followed the suggestion and used oj and less oil. Thank you!!

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DAMONMASSEY4

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Reviewed: Apr. 10, 2005

This is a very tasty cake! Mine, however, needed 50-55 minutes in the oven before it was done -- the batter was quite soupy from the added mandarin "juice." Also, the icing sets up once it's been refigerated, so don't worry if it seems a little thin at first. From reading other reviews, it sounds like some folks want this to be more orangey-tasting and so have modified the ingredients. I appreciate their creativity, but it's also very yummy as written!

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92DORE

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2005

This was a very simple cake to make. All my friends loved it!

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WENDALINA

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Mar. 29, 2005

This is one of my all-time favorite cake recipes. I have made it for years, and it has never failed to be a hit whereever it is served. However, I do reduce the oil to 3/4 cup; and I will use the orange juice concentrate the next time I make it as suggested.

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CAROLINMISS

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Reviewed: Mar. 16, 2005

Everybody loved it @ work, I took it along with a "made from scratch" one and this one was the preferred one.

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Phoebe

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Mar. 11, 2005

Had to give this five stars because my guests loved it and asked for the recipe. Said it would be perfect to cool off in the summertime. My husband and I weren't super wowed though. I took the others' suggestions and used only 3/4 c. oil and 1/4 cup orange juice concentrate. Added orange zest and just a drop of orange extract. I wished I had orange-flavored cake mix but only had lemon. Used mandarin oranges instead of pineapple in the frosting for more orange flavor. It WAS good, moist and orange-y so the other reviews ARE true. We just prefer the orange chiffon cake recipe from this site better. Just preference, I guess. I'm still keeping this recipe in my box since everyone else loved it. Good potluck-type cake.

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hope03

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Corona, California, USA

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