Reviewed: May 25, 2012

Husband loved it... I used vanilla pudding (because I could not find lemon) and I used orange extract. Yummy

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Reviewer:

bonbon

Cooking Level: Expert

Home Town: Ojai, California, USA

Reviewed: May 24, 2012

Magnificent!!!! I only used 3 eggs, and I used vanilla pudding.

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Reviewer:

Grave Flower

Cooking Level: Intermediate

Home Town: Dunlap, Tennessee, USA

Reviewed: Apr. 17, 2012

This cake turned out beautifully. I used the lemon pudding, but vanilla extract instead of lemon (because that was what I had) and the flavor was great. My husband literally licked the plate! It was very moist and the orange flavor was subtle, but overall a nice citrus flavor. I will definitely make this again!

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Reviewer:

jenkostera

Cooking Level: Expert

Home Town: Barboursville, Virginia, USA

Reviewed: Apr. 14, 2012

I followed the recommendations, and used vanilla pudding and orange extract. It is exactly what I was craving. I love lemon flavor too, but wanted something strictly orange, and by making these changes, that is what I got. Next time I will try it w/ lemon pudding and extract. Delish!

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Reviewer:

misspurkey

Cooking Level: Intermediate

Home Town: Sanford, Florida, USA

Reviewed: Apr. 8, 2012

This is very delicious and I didn't change a thing. Thank you!

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Reviewer:

tofu19

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

Reviewed: Apr. 8, 2012

Awesome cake! I made this for Easter dessert. I did as suggested and used yellow cake mix, vanilla pudding and orange extract. I grated orange zest in the glaze and sprinkle coconut on top. Everyone loved it!

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Reviewer:

JUDI BAKES

Cooking Level: Intermediate

Home Town: Hoffman Estates, Illinois, USA

Reviewed: Apr. 7, 2012

I usually make the recipe as printed to review, however, I needed an orange cake and many of the reviews said that this tasted more like a lemon cake, although everyone seemed to like it a lot. So, I simply took out all the lemon flavored things and replaced with vanilla pudding mix and orange extract as many other reviewers noted. The glaze is particularly good, and I plan on using it for other baked goods. My dinner guests exclaimed over the cake with the 2 changes noted above - it was very well received. It is quite sweet, so I served it with fresh whipped cream, but did not sweeten the cream.

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Reviewer:

elsa

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Baltimore, Maryland, USA

Reviewed: Apr. 7, 2012

WOW. Just made this for Easter and it is PHENOMENAL. Thank you!!

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Reviewer:

jess

Reviewed: Apr. 7, 2012

Have Made this cake a number of times, and get rave reviews each time! I use orange extract in place of lemon, and also add orange zest to the cake. For Easter I also decorated the top of the cake with orange flavored buttercream frosting. I added some shredded coconut and jelly beans too!!

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Reviewer:

parrish

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Cooking Level: Expert

Reviewed: Apr. 2, 2012

Super easy and delish. Even stays fresh for a few days if you don't pour the topping on it. (keep that separate) I used the vanalla pudding as suggested. Loved it.

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