Tangerine Orange Cake Recipe - Allrecipes.com
Tangerine Orange Cake Recipe
  • READY IN 1 hr

Tangerine Orange Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt pan or 24 cupcakes Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  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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Reviews More Reviews

Most Helpful Positive Review
Nov 02, 2003

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 minutes. I will definately bake this again.

Most Helpful Critical Review
Jan 27, 2011

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 also use confectioner sugar instead of white.

Jan 12, 2003

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

Nov 02, 2003

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!

Nov 02, 2003

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 frosting. I also used tangelo juice.

Jan 25, 2011

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 overflowing with fruit right now, so it's a perfect time to make this decadent cake. I'm sure you could make it with fresh oranges, but tangerine juice will take it over the top. I squeezed 4 medium-sized tangerines, and baked the cake for 50 minutes. Use a toothpick to poke holes all around the top of the cake, and be patient in pouring the syrup over the top of the cake. Let it soak it, and then repeat until it's all gone. This is what will make your cake so moist it'll nearly melt in your mouth.

Aug 29, 2002

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 slowly. Recipe makes 6 mini-bundt cakes plus 8 muffins. Freezes well.

Feb 25, 2008

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 with pam plus 10 mini muffins. I did take the mini muffins out sooner than the other cakes. I also used the tangelo juice with "powdered" sugar and not granulated sugar as a glaze. I brushed this on after they cooled and popped the cakes out of their pans. Next time I will grease and flour the mini bundt pans to get a better release. The small amount of overflow batter on the edges of the panx made them a bit tougher to get out (it took some time, but I did). Will definately make these again since they were light, moist and very tasty!


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  • Calories
  • 409 kcal
  • 20%
  • Carbohydrates
  • 54.8 g
  • 18%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 19.8 g
  • 30%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 443 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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