This recipe was great, quick and easy! I added a few things per our liking. I used 1/3 OJ and 2/3 oil for the 1 cup the recipe called for. I also used the 11 oz can of mandarin oranges with juice and added orange gelatin and orange zest to the cake batter. I also chose the lemon cake as with all my orange recipes, I find this brings out the orange flavor the best and makes it taste from scratch. (The gelatin works nice in many cake recipes I use for great flavor and added moisture)My children didn't like the folded in orange chunks as some reviews recommended and they tend to settle as it cooks. I blended them in and it was much better. I use the 11 oz can of mandarin oranges and the 20 oz can of crushed pineapples with juice and mix with the pudding using a mixer to break down the oranges a little bit. I then fold in the whip cream. I also make my frosting immediately after I put the cake in the oven and place it in the refrigerator as it firms up a lot this way without having to discard the juices and flavors from the fruit cans. I agree with some viewers as this cake gets better the longer it sits (which is hard to imagine)! My husband and kids made me make this two days in a row...lol! Fabulous family fave!
Was this review helpful?
1 user found this review helpful
This recipe was great, quick and easy! I added a few things per our liking. I used 1/3 OJ...