Mandarin Orange Cake II Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by LagunaLala
Reviewed: Nov. 5, 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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Photo by LagunaLala

Cooking Level: Expert

Home Town: Long Beach, California, USA
Living In: Laguna Hills, California, USA
Reviewed: 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.
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Home Town: Poplar Branch, North Carolina, USA

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Reviewed: Oct. 17, 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.
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Photo by martuck58

Cooking Level: Intermediate

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Reviewed: Jun. 24, 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.
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Reviewed: Feb. 5, 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!
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Home Town: Grand Rapids, Michigan, USA
Living In: Chicago, Illinois, USA

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