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Tangerine Orange Cake

SUBMITTED BY: Leslie Tackett PHOTO BY: GodivaGirl

"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!"
RECIPE RATING:
The reviewer gave this recipe 13 stars. This recipe average a 4.6 star rating.
Read Reviews (13)
PREP TIME  20 Min
COOK TIME  40 Min
READY IN  1 Hr
Original recipe yield 1 - 10 inch Bundt pan or 24 cupcakes

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3 ounce) package instant lemon pudding mix
  • 3/4 cup tangerine juice
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 teaspoon lemon extract
  •  
  • 1/3 cup tangerine juice
  • 2/3 cup white sugar
  • 1/4 cup butter

DIRECTIONS

  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

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2003 by WENDYIA
I think that the "white sugar" in the frosting was meant to have said powdered sugar. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2003 by NOFFDOGS
These muffins are wonderful - light and fruity - i added 2 cups of powdered sugar and 6oz of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2003 by DEBBIE POWELL
My husband and I just LOVE these as cupcakes. I did have to cook them longer than stated. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2003 by paula
I made this cake with fresh tangerine juice that I squeezed and instead of lemon extract I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2008 by GodivaGirl
These were GREAT! My family wouldn't stop eating them! I used fresh squeezed tangelo juice... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2006 by PSYCHGIRL26
Delicious! I made this for a Christmas Eve party, and people came up to me and told me how... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by ELW
I used tangelo juice and substituted Grand Marnier for the lemon extract. I also added 2... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2007 by S. Miller
Excellent as cupcakes. A great way to use up the tangerines we recently bought on our way... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2003 by CUCHEEZ
MOIST AND DELICIOUS, A FRUITY EXTRAVAGANZA! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by wildlavender
This cake was a wonderful addition to my dessert files. I served it to a group of our friends... MORE