Reviewed: May 9, 2013

In response to Headbanana's review I have to say that she didn't follow the directions correctly. Saying the oranges sunk to the bottom tells me that she didn't add them to the mixer with the rest of the ingredients as per the instructions state. They get minced up into little bits when done that way. Such a shame that the rating had to suffer due to her misreading the instructions. I give this cake 5-stars the way it is written. 6-stars (if only it were possible) with the following changes. This cake is fantastic. Like other reviewers mentioned, I use orange juice instead of water. I also use a package of instant lemon pudding AND I decided to add 1 tsp. of orange extract. Truly fantastic that way. I buy 2 cans of 15-oz. mandarin oranges and reserve 1/2 a can for decorating on top and add the others to the mix :-)

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Reviewer:

Prissz

Cooking Level: Intermediate

Reviewed: Feb. 5, 2013

It's great, however. I do my in a 9x13 baking dish. Never lasts long.

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Reviewer:

Camilla Dietrich Prosser

Cooking Level: Expert

Home Town: Terra Alta, West Virginia, USA

Living In: Largo, Florida, USA

Reviewed: Oct. 17, 2012

Made it last week for the first time. It was excellent, I had to give it away as I kept eating at it. Not to sweet but a nice and refreshing cake. Will definetly make it again.

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Reviewer:

leinaala

Reviewed: Sep. 17, 2012

Everyone loved this recipe!! I made as recipe stated and wouldn't change a thing!!

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Reviewer:

DawnRae

Cooking Level: Expert

Reviewed: Feb. 18, 2012

I did notice one big difference with the recipe I have used for years, I use 1 can of mandarin oranges plus the juice instead of the water called for on the cake mix box. You still use the eggs and oil. I use French vanilla flavored pudding mix. I have only ever used a 9X13 pan and no nuts. So I will have to try nuts sometime. I have made this recipe for years, but the lady I got it from was from the south and she called it Pea Picking cake. A light and moist dessert that everyone loves!!

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Reviewer:

Nana

Reviewed: May 19, 2011

This has been a family favorite for years. I usually bake it in a 9x13" pan for about 35 minutes instead of as layers. I also don't put in the nuts or coconut. I just don't think it needs it. You'd think this would be a really rich dessert but with the tarter fruits it's so refreshing. I have also used low fat/non-fat/lite ingredients and it didn't change a thing as far as taste or appearance.

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4 users found this review helpful

Reviewer:

bmatheson

Cooking Level: Intermediate

Home Town: Shelley, Idaho, USA

Living In: Layton, Utah, USA

Reviewed: Nov. 25, 2009

My mom made this growing up and I make it now for our family functions. It is a great light summer dessert, or a "light" dessert alternative to rich chocolate cakes and pies.

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Reviewer:

CAT31302

Cooking Level: Intermediate

Reviewed: Aug. 23, 2009

I've been making this for years. The only thing different is that I split the recipe and pour into 3 round cake pans. When completed I have a 3 layer cake with frosting between each layer.

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Reviewer:

meanpig

Reviewed: Jul. 4, 2009

I used orange supreme cake mix and it was excellent with the mandarin oranges mixed in.

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Reviewer:

Faith

Cooking Level: Intermediate

Home Town: Punxsutawney, Pennsylvania, USA

Living In: York, Pennsylvania, USA

Reviewed: Feb. 15, 2009

My mom taught me to make this cake except she uses pecans instead of walnuts. Sometimes, if we have them laying around, we'll chop up strawberries and put it in the frosting as well. To me it's better this way, but mom likes it just fine he original way.

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