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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meanpig

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Reviewed: Jul. 4, 2009

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

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Faith

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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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Colleen127

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Reviewed: Aug. 23, 2008

I really thought this would have more flavor. I found the cake soft and fluffy but, rather bland as well. The mandarin oranges really did not add much to the cake mix.

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Nicki

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Reviewed: May 4, 2008

Not a fan of this recipe. The icing is good which is why I am giving it 3 stars. The oranges sunk to the bottom of the cake and seemed way too chunky for this cake. Really disappointed.

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handbanana

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Reviewed: Apr. 14, 2008

Perfect cake when you are looking for something not too sweet yet filled with flavor. Note to self: use 3/4 light juice from oranges to replace part of the water in cake mix, save a few oranges to decorate cake. Add oranges and nuts halfway through beating cake to break up oranges,

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ValerieB333

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Reviewed: Apr. 7, 2008

very feeling very light nice flavor

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Alisha

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Topeka, Kansas, USA

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Reviewed: Apr. 7, 2008

I love this cake,,, I have maded it for years too,,, 3 layers,, but in between the layer along with the filling I put a layer of fruit,,, such as strawberries, bananas , kiwi,,, I guess you could put anything on/in it! great,,, everyone loves it

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Jo Ann

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Reviewed: Sep. 11, 2007

I made this cake for the family, everyone loved it, and aksed for seconds. Next time I will add some sweetened coconut. Awesome recipe!!!!

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jones1ja

Cooking Level: Expert

Home Town: Berkley, Michigan, USA

Living In: Warren, Michigan, USA

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Reviewed: Sep. 2, 2007

My friend made this for me on my birthday. I absolutely love it but I think it is more like a bread pudding. She added an egg to the3 cake mix and eliminated the water because of the juice in the madarin oranges. Do any of you find this same consistency. She expected more of a caky consistency.

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Lucy Anne

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Reviewed: Jul. 6, 2007

This was a huge hit for 4th of July. However, because I was bringing it somewhere (and I imagine it isn't incredibly sturdy), I made it in a 13 x 9" pan. I also added 1/2 cup of coconut to the frosting.

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TINATED

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Reviewed: Jul. 3, 2007

I made this for my daughter birthday. It was a HUGE hit! I doubled the recipe and made 2 9X13 cakes and layered it. it only needed one batch of frosting. I did beat the oranges in with the mixer to break them up and instead of using water in the cake mix, I used the manadrin orange juice.

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Marci B.

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Reviewed: Jun. 26, 2007

Excellent recipe. I forgot to pick up nuts at the store, but I don't think they were missed. Everyone raved about this cake. The frosting is light and delicious.

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s.broadaway

Cooking Level: Expert

Home Town: Fort Smith, Arkansas, USA

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Reviewed: Feb. 26, 2007

This was awesome! I had trouble with my layers cracking in two when I stacked them {because of all the filling in between layers} but it tasted so great no one cared. I will definately make this again. Maybe a sheet cake would work better. Thanks

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Susan G

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Reviewed: Feb. 12, 2007

very easy to make and it was great especially from someone that hates to cook or bake Thankyou :-)

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Maria

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Reviewed: Oct. 8, 2006

Yum! Refreshing citrus flavor, not too overpowering, compliments the taste of yellow cake perfectly. The only thing I did that deviated from the recipe was to dust the cake with a bit of confectioner's sugar, strictly for presentation purposes.

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ryanandkylesmom

Cooking Level: Intermediate

Living In: White Rock, British Columbia, Canada

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Reviewed: Jul. 13, 2006

I make this in a 9X13 pan and then frost the cake with the pudding/pineapple/whipped topping mixture. It is great after it's been refrigerated for a while.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 13, 2006

This is one of the best cakes I've ever made/ate. It is perfect to take to a cook out or barbeque.

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awoodall

Cooking Level: Intermediate

Home Town: Clayton, North Carolina, USA

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Reviewed: Jul. 3, 2006

This is my mom's new favorite cake! We will be making it often. It's sooo good.

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STEPHANY BROWN

Cooking Level: Professional

Home Town: Dallas, Texas, USA

Living In: Mesquite, Texas, USA

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Reviewed: Jul. 1, 2006

Very good cake. I had so much filling and topping that I used a little and froze the rest. I added coconut and a tiny bit of rum extract and orange extract, too.

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