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Tangerine Orange Cake

Tangerine Orange Cake

"This is the same as an Orange Cake with Orange Topping but made with tangerine-orange juice. It's so good, I have to ask my husband to hide it so I won't pig-out on it. Can be made as a Bundt cake or muffins!"
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1 h servings 409 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 54.8g
  • 18%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 443 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch Bundt pan or line a muffin pan with paper cups.
  2. In a medium bowl, stir together the cake mix and instant pudding. Add the tangerine juice, oil, eggs and lemon extract, mix until well blended. Pour into the prepared pan or pans.
  3. Bake for 35 to 40 minutes in the preheated oven, until the cake springs back to the touch. For cupcakes, bake for 15 to 17 minutes. Let cool in the pan for 10 minutes before removing from pan to cool completely.
  4. In a small saucepan, combine the remaining tangerine juice, sugar and butter over medium heat. Stir frequently until the mixture is smooth. Drizzle over cooled cake or cupcakes.

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Read all reviews 22
  1. 26 Ratings

Most helpful positive review

I made this cake with fresh tangerine juice that I squeezed and instead of lemon extract I used Grand Marnier. This cake is the best, very moist. I did have to bake a little longer than 40 minu...

Most helpful critical review

tried this recipe today. followed directions. Just didn't find it any more moist than the cake mix suggests. I would try again with orange cake mix and orange extract for more orange flavor. may...

Most helpful
Most positive
Least positive

I made this cake with fresh tangerine juice that I squeezed and instead of lemon extract I used Grand Marnier. This cake is the best, very moist. I did have to bake a little longer than 40 minu...

I think that the "white sugar" in the frosting was meant to have said powdered sugar.

These muffins are wonderful - light and fruity - i added 2 cups of powdered sugar and 6oz of cream cheese to the glaze and whipped it for two minutes, made a great frosting!

My husband and I just LOVE these as cupcakes. I did have to cook them longer than stated. I cook them at 350 F for about 18-21 minutes. The white sugar was fine. It's a "drizzle", not a fros...

I have a recipe called Tangerine Orange Bundt Cake that is identical to this, it's my husband's favorite, and I've been making it for years. I have a tangerine tree in the backyard that is over...

I used tangelo juice and substituted Grand Marnier for the lemon extract. I also added 2 teaspoons of Grand Marnier to the glaze. Brush the glaze on in stages allowing the cake to absorb it sl...

These were GREAT! My family wouldn't stop eating them! I used fresh squeezed tangelo juice for this recipe. I think it gave it great flavor. The batter made 4 mini bundt cake pans sprayed wit...

Excellent as cupcakes. A great way to use up the tangerines we recently bought on our way home from Florida. I baked them at 350 for 13 minutes and they came out perfect. I'll definately make...

This cake was a wonderful addition to my dessert files. I served it to a group of our friends and, while I thought it was a bit dry at times, they just loved it. I'll definitely make it again.

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