Mandarin Orange Cake II Recipe -
Mandarin Orange Cake II Recipe

Mandarin Orange Cake II

Recipe by  

"Yellow cake with mandarin oranges in the batter. Moist and memorable. Everyone will LOVE it. Fill with a nice Italian meringue buttercream or whipped cream, and layer drained mandarin oranges on top of filling. Frost cake with remaining buttercream or whipped cream."

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Ingredients Edit and Save

Original recipe makes 1 8-inch layer cake Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    2 hrs 20 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line two 8-inch pans with parchment paper.
  2. In a large bowl, combine yellow cake mix, eggs, mandarin oranges with juice, and oil. Beat well.
  3. Divide batter into prepared cake pans. Bake in preheated oven for 30 minutes or until cake springs back when lightly tapped. Allow to cool.
  4. While the cakes are cooling, make the simple syrup. Combine 1/3 cup water and 1/2 cup sugar in a glass measuring cup. Microwave for 1 minute. Stir to dissolve sugar. Pour about 1/4 cup orange liqueur into sugar-water mixture.
  5. Set one cake layer on a serving plate. Brush generously with orange syrup. Spread cake with frosting and layer drained mandarin oranges on top of filling. Carefully set remaining cake layer on base. Brush top layer with orange syrup. Frost top and sides of cake; decorate top with remaining orange slices, if desired.
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  • Editor's Notes:
  • We recommend a stabilized whipped cream; the gelatin keeps the whipped cream from weeping. Keep this cake refrigerated.
  • To make an Italian meringue buttercream, you will need a stand mixer. The hot sugar syrup pasteurizes the egg whites in the meringue.

Reviews More Reviews

Jun 25, 2009

i have made this cake several times, although i make a frosting combining instant vanilla pudding made according to the packages directions, a tub of whipped topping, and a can of drained crushed pineapple. it goes really well with this rich, moist, and dense cake.

Feb 05, 2007

this was VERY average at best. i would recommend adding the juice of the oranges in first, then the fruit when the batter is well incorporated. all the mixing made the oranges disappear and basically seem nonexistent!


6 Ratings

Oct 20, 2009

this is a wonderful, tasty, moist cake. the oranges should be folded into the batter just before placing into pans. i tried the glaze, but think that this cake needs a frosting to do it justice. i recently had good results whipping together the following: 8 oz. cool whip, 1 small van. pudding mix, 1-ll-oz can undrained mandarin oranges, and 1/4 c. triple sec. reserving some mandarin oranges to place around the top sets this off nicely.

Jan 31, 2012

make this cake delicious! 1 yellow cake mix, 1 can mandarin oranges, required eggs and oil. mix and bake cake according to package directions. frosting: 16oz cool whip, 1 pouch instant vanilla pudding, 8oz drained pineaple.

Nov 05, 2013

I agree with other reviews about adding the oranges at the end and then folding them in. I added about 3-5 drops of orange oil (not extract) to bump up the orange flavor. It still needed more orange flavor and I wished I would have added more. I purchased my oil at a cooking utensils store since they usually don't carry it at grocery stores.


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  • Calories
  • 433 kcal
  • 22%
  • Carbohydrates
  • 72.9 g
  • 24%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 313 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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