Creamy Mandarin Orange Cake Recipes

LUSCIOUS MANDARIN ORANGE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or lightly spray bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, oil, walnuts, orange segments, reserved 1/3 cup orange liquid, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• To make pineapple frosting, stir together pineapple, dry pudding mix and orange peel. Gently stir in whipped topping. Spread on cake. Store tightly covered in refrigerator.

MANDARIN ORANGE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

MANDARIN ORANGE CAKE RECIPE

Steps:

• Prepare cake batter according to the directions on the box.
• Beat in the drained oranges until blended.
• Pour into a greased 9x13" baking pan.
• Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Allow the cakes to cool.
• In a bowl, combine the drained pineapple and dry vanilla pudding mix.
• Fold in the Cool Whip.
• Spread the frosting over the top of the cake.
• Store this cake in the refrigerator.

CREAMY MANDARIN ORANGE CAKE

Steps:

• Heat oven to 350°F.
• Beat cake mix, dry pudding mix, 1 cup sour cream, water, oil, eggs and orange zest with mixer until blended. Pour into 2 greased and floured 9-inch round pans.
• Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Whisk remaining sour cream and sugar in large bowl until blended. Stir in COOL WHIP.
• Stack cake layers on plate, filling with half each of the COOL WHIP mixture and oranges. Frost top with remaining COOL WHIP mixture. Garnish with remaining oranges. Keep refrigerated.

MANDARIN ORANGE CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 8" round pans and set aside.
• In a large bowl/mixer, cream butter and sugar until fluffy. Beat in egg yolks, Cuties and vanilla.
• In a separate bowl, sift cake flour, baking powder and salt together.
• Gradually incorporate into wet mixture alternating with milk until just incorporated.
• Pour into baking pans and bake 25-28 minutes when cake springs back after being touched. Allow to cool 20 minutes before turning onto rack or pedestal.

MANDARIN ORANGE CAKE

Steps:

• You DO NOT make the cake according to the directions on the cake mix. You use the directions here.
• In a large mixing bowl mix all the cake ingredients listed above until well blended. Spray 3 (9 inch) round cake pans with cooking spray. Fill each cake pan with about 2 cups of cake mix. Bake in preheated 350 degree oven for 20 to 25 minutes checking for doneness as ovens vary. Your layers will be thin. Remove from oven and let cool.

MANDARIN CAKE

Steps:

• Preheat the oven to 190 degrees Celsius/ 370 degrees Fahrenheit. Line a baking tray (approximately 30x40 cm/ 12x15 inches) with baking paper. Set aside.

MANDARIN ORANGE CAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Remove 6 to 8 orange segments and set aside for garnish. In a large bowl combine the cake mix, oil, eggs, and mandarin oranges with its liquid to a large mixing bowl. Using a electric mixer blend together the cake ingredients. Pour into 2 (9-inch) greased and floured round cake pans. Bake at 350°F for 25 to 30 minutes or until golden brown and the cake springs back. Remove from oven and let cool in pans 10 minutes. Remove from pans and cool completely on a baking rack. Prepare the frosting by adding the dry pudding mix and undrained pineapple together in a large bowl and mix with a spoon. Fold in cool whip until well blended. Frost both layers and sides of cake when cakes are completely cooled. Garnish with remaining mandarin orange segments. Keep refrigerated before serving.

CREAMY MANDARIN ORANGE TRIFLE

Steps:

• In large bowl, combine sweetened condensed milk and water. Add pudding mix; mix well. Chill until thickened, about 20 minutes. Fold in whipped cream.
• Line bottom and sides of a 12-cup round glass bowl with one third of cake cubes.
• Drain oranges, reserving 1/2 cup juice and 24 orange segments. Spoon one third of reserved juice over cake cubes. Spoon one third of pudding mixture over cake; top with one half of the orange segments and one third of the raspberries. Repeat layering. Just before final pudding layer, arrange reserved orange segments around edge of bowl. Top with remaining pudding and raspberries.
• Cover; chill 3 to 4 hours. Store leftovers covered in refrigerator.

MANDARIN ORANGE CREAM CHEESE CAKE

Steps:

• Preheat oven to 350 degrees. Bake cake as directed on package using 2 round metal cake pans (33-36 minutes).
• Transfer cakes to cooling racks until you feel no heat when you put your palm over them.
• Spread mandarin oranges on a plate covered with paper towel and allow juices to run off.
• Use a round, decorative platter or cake stand, if desired.
• I recommend laying strips of wax paper along the outer rim of the platter before laying down the first layer of cake. This makes for a sharp presentation! Do not lay an entire sheet under the cake. It will become trapped and might fall apart, leaving bits of wax paper behind.
• Set the first layer of cake in the center of the platter. Open the can of frosting and stir until fluffy and easy to spread.
• Using a rubber frosting spatula or butter knife, spread frosting over the top of the first layer.
• If using one can of oranges, separate one third of the oranges (if using two cans, use ONE can for this step and leave oranges WHOLE). Quickly chop each orange into two or three pieces. Spread chopped oranges over the top of the frosted cake. It does not have to look perfect, but try to ensure each slice will have oranges in the middle.
• Carefully lay the second cake layer over the mandarin oranges and center over the first layer.
• Spread the rest of the cream cheese frosting over the top and down the sides until all traces of cake are hidden.
• Smooth down the frosting on the top so the oranges will lay flat.
• When you are happy with the frosting's appearance, carefully lay out the remainder of the whole mandarin oranges in a circular pattern. Do not chop these oranges!
• Starting with the outer edge of the cake, place oranges at even spaces. Turn the plate as you go to rotate the cake.
• If the spacing seems off, carefully pick up the misplaced orange and rearrange.
• If you have enough left, make an additional inner ring of oranges.
• Design Tip: do not center the inner ring between the outer ring and the cake's center. This would make a bullseye effect. Instead, lay them closer to the outside ring or nearer the cake's center.
• Leave behind 3-5 oranges to make a "flower" in the center of the cake. Simply place them so one end of each orange is centered and touching the others. It will look like a flower when done.
• Carefully remove wax paper and discard.
• Refrigerate cake until you are ready to serve. It tastes best cool or cold.

CLASSIC GERMAN QUARK CREAM CAKE WITH MANDARIN ORANGES

Steps:

• Preheat the oven to 350°F (180°C). Line a 10-inch (26cm) springform tin with baking parchment and set aside. Remove the curd (quark) from the fridge and let it come to room temperature while the sponge bakes or cools down.
• p id="instruction-step-2″>2. Add the eggs to a large bowl and whisk until slightly foamy. Add the sugar gradually while whisking on high speed until the mixture looks pale and thick (do not overbeat the eggs or the cake will probably collapse when baked). Add the vanilla extract and stir in. Mix the flour, cornstarch, and baking powder. Sift a small portion onto the egg mixture and fold in very gently. Repeat the process several times until all of the flour mix is incorporated. Pour the batter into the prepared tin, give it a small shake to allow air bubbles to rise up, and bake for about 18-20 minutes. The sponge should have risen nicely with a golden brown color. Take out of the oven, loosen the sponge from the edge of the springform tin with a knife and let cool down completely.
• p id="instruction-step-3″>3. For the filling let the gelatin leaves soak in a bowl with cold water for about 5-8 minutes. Whisk the (cold) heavy cream until stiff peaks form and set aside. Add the quark and confectioners' sugar to a large bowl. Add the lemon zest and juice, the orange zest, and limoncello (optional) to the bowl and mix in. Squeeze the gelatin to remove some water and add to a small saucepan. Heat up gently until the gelatin is dissolved completely. Gradually add some of the curd mixture and mix to combine. Remove from heat and stir in some more curd mixture, then transfer to the large bowl and mix until well combined - if the temperature differences are too great, the gelatin may clump. Gently fold in the whipped cream in 2-3 batches. Pour the mandarin orange slices into a sieve and drain well.
• id="instruction-step-4″>4. Remove the top of the sponge cake if is domed or sunken in so you get a straight surface, then cut horizontally in half. Lay one of the cakes on a serving plate and place a cake ring tight around it. Add about 1/3 of the curd mixture on top and spread evenly. Place half of the mandarin orange slices on the filling and top with another 1/3 of the cream. Repeat this step with the remaining mandarin orange slices and finish with the last 1/3 of the filling. Smooth out the top and place the second cake layer on top inside the cake ring. Place the cake in the fridge for at least 4 hours (or overnight). Before serving, use a sharp knife to divide the top sponge cake into 12 pieces - try not to cut into the filling. The cuts are just to prevent the filling from being compressed too much when you try to cut into the cake later on. Carefully remove the cake from the ring, dust with confectioners' sugar, and serve.

MANDARIN CREAM CAKE

Steps:

• For the crust: Melt butter, mix with muesli and press into a springform pan lined with parchment paper. Chill for 1 hour.
• For the filling: Soften gelatine in cold water. Drain mandarin oranges and reserve juice. Boil 150 ml (approximately 5 ounces) of juice, stir in gelatine, remove from heat and let cool slightly. Combine quark, yogurt, vanilla and sugar. Beat cream until stiff. Fold jello into quark mixture, then fold in cream. Set some mandarin oranges aside for garnish, fold the rest into the filling. Pour filling into pan. and chill for 3 hours. Remove, release from pan and top with remaining mandarin oranges. Garnish with a few mint leaves, slice and serve.