The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 6, 2007
I took the cake to work for my supervisor's birthday. It was sooo yummy. She loved it as well as everyone else how tried it! I used half the cool whip and that was plenty. I would also add more mandarin oranges to the batter next time since you can't really taste it too much... it's still good, though.. and deserves 5 stars for taste and because it is super easy to make. It is a good idea to make the frosting and leaving it in the fridge to "set". I will definitely make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 16, 2007
This was really great. Only used half the topping (personal preference). Will be making this again.
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Cooking Level: Intermediate

Home Town: Glendive, Montana, USA
Living In: Bloomington, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 9, 2007
I am NOT a fruity-cake type fan, but this is positively the BEST cake I have ever had. I have made it numerous times and it has received raves every time. I do add unsweetened orange kool-aid to the cake mix & to the frosting to give it an orange-y kick. It makes it quite beautiful, and picks up the orange flavor a bit more. Quite elegant!!
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Cooking Level: Expert

Home Town: Peru, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 7, 2007
Super yummy and easy! I've made this a few times and a co-worker even asked me to bring it for their birthday celebration.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 5, 2007
I misplaced my original recipe for this cake, and this was the closest one I found. The only changes I make are adding a handful of crushed pecans to the batter and decorating the cake with flaked coconut, crushed pecans and more oranges. I have won the dessert contest at my father-in-law's company picnic for 3 years so far. Excellent cake!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 10, 2007
This is a lovely cake and one that I am proud to have made. :-) I can see why it was suggested as a good cake for a baby shower.. the frosting is soooo heavenly. I did make my frosting with real whipping cream as I don't care for cool whip whipped topping... and I didn't add any sugar just the pudding mix and the pineapple with it's juice and it was plenty sweet. I too found that the cake refrigerates well.. it's quite tasty today.. the day after the party. Mine was not dry at all, but I kept a very careful eye on it and did not rely only on the timer to know it was done. Oh and I was feeling anxious as I was putting all the pineapple and the juice into the bowl with my whipped cream til I realized that the pudding mix would absorb the juice just fine and that the recommendation to make the frosting and refrigerate it for awhile to let it set up was a very good idea. So, I did that and frosted the cake just before serving it. It was a big hit. I know that I can make this cake anytime and my family and friends will happily eat it up. Thank you for posting the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 6, 2007
I really enjoyed this cake. Its moist and full of flavor. Great cake for a hot summer day.
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Cooking Level: Intermediate

Home Town: Immokalee, Florida, USA
Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 23, 2007
I made this for a church potluck. So good I should have made 2. I baked the cake in 2 9in. round cake pans and made a beautiful 2 layer cake. I will definetly make again.
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Cooking Level: Expert

Living In: Little Rock, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 5, 2007
Super Easy and super good. A winner for sure!
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Cooking Level: Expert

Home Town: Scranton, North Dakota, USA
Living In: Tillamook, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 1, 2007
Really good cake. I didn't have any vanilla pudding so I used banana pudding which was what I had in my pantry and it turned out to be the perfect flavor to compliment the oranges and pineapple. Like other reviewers, I used a small tub of cool whip and I still had a little left over. Delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 22, 2006
Very easy, but very sweet!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 3, 2006
I have always known this as a Mandarin Orange Cake. I only used an 8oz Cool Whip, which was perfect. I used french vanilla pudding and about half the crushed pineapple in the frosting. If you let this set in the fridge overnight, it will be the moist, wet cake that I believe some reviewers are expecting.
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Home Town: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 23, 2006
Thanks Darlene, we all loved this recipe. It was the perfect birthday cake - not too sweet and not too creamy. I used a low fat aerosolized whipped cream as we don't have frozen whipped topping in Australia. Betty Crocker's vanilla cake mix is the perfect base for this delectable cream cake. I made 2 separate round cakes which I sandwiched together with some of the frosting, the cake is very moist so next time I will grease and line the cake tins. I topped the cake with toasted coconut flakes and then the bottom of the frosted sides was garnished with chopped dried mango for a nice colour contrast.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 26, 2006
Ambrosial and Ethereal are the words to describe this cake. Followed recipe but added the zest of one orange and 1/4 cup of Grand Marnier. Baked at 325F beautifully and came out nice and flat. Frosting is divine and is what makes this cake pure perfection. Followed tip of another reviewer and mixed the crushed pineapple and juice with the vanilla pudding mix before folding in the Cool Whip (used lite). NOTE: Recipe states the large (16 oz.) tub of Cool Whip but unless you have a VERY deep 9x13 pan this would be waaaaaayyyy toooo much Cool Whip.
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Living In: New York, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 25, 2006
I'm not usually a cake mix fan, but this one caught my eye. Very tasty, almost tropical. I used real whipped cream instead of the frozen topping called for. Pretty good :)
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Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 16, 2006
Great cake-even better after it's been refrigerated for a while.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 8, 2006
Wonderful, light, fruity cake.
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Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA
Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 23, 2006
This was so good. Very light and moist. Took it to work and it was almost all gone.
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Home Town: Harold, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 5, 2006
Wonderful and easy cake to make. I used an orange cake mix and it was delicious!!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 14, 2005
Very good recipe. I made this for a diabetic, so I used a low carb cake mix by Duncan Hines. Also, I had some leftover fresh mandarins so I carefully peeled & segmented them. I used about 1 cup fresh pieces. I omitted the pineapple. The oranges were soft and blended right in. My fiance remarked, "This tastes just like a twinke!" Thanks for the great recipe, Darlene!
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Home Town: Las Vegas, Nevada, USA

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