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    You are in: Home / Recipes / Mandarin Orange Cake Recipe
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    Mandarin Orange Cake

    Average Rating:

     16 Total Reviews

    Showing 1-16 of 16

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    • on February 01, 2002

      Excellent cake! Very different from any other mandarin orange cake I've had. This would be a great cake to bring to a potluck. It has a gooey, caramelly taste and is rich and filling. Quite wonderful. A real winner! Note: I used two small cans (11 oz. size) of mandarin oranges, drained, which measured 2 cups once drained.

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    • on February 16, 2002

      Delicious cake. I poked holes in the hot cake and poured the sauce over it so the goodness gets right into the cake.

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    • on February 02, 2002

      This is a very different cake that my family quite enjoyed. It is very sweet, with a dense texture, and a wicked brown sugar glaze on top that adds to the sweet decadence. My tins of oranges were 10-oz in size and I believe some extra orange segments would have been a good thing, as would some grated orange zest. This cake is also a snap to prepare. Erin, I took your advice and made a little extra glaze (1 c b.sugar, 1/4 c milk, 2 tbsp + 2 tsp butter) and that amount seemed perfect.

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    • on January 29, 2002

      I found this to be one of the most delicious orangey cakes I've ever made. I didn't have any canned mandarin oranges, so I used clementine segments soaked in a sugar syrup. I also added some grated rind from the clementines. Thanks Erin, this one is a keeper!

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    • on March 02, 2003

      I was going to add my recipie for Mandarin Cake to Zaar, but you've already done it. My ingredients are halved and use an 8x8 pan and my topping uses 1/2 cup brown sugar and 1 tbsp milk and butter. That's the only difference. I got the recipie about 25-30 years ago, from DH's Aunt Mil, who'd got it from a co-worker at a pot-luck. It's been one of my favorite recipies over the years. It's gone to innumerable pot-lucks and it's one of DH's favorites.

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    • on February 19, 2002

      I double checked the recipe as it didn't include any butter ,than I was worried that 2 eggs wouldn't bring the cake into the right cake consistency .Then I thought 2 cups sugar was far too much for 2 cups of flour. At the end when I added the mandarins the consistency was alright but unfortunately the cake was toooo sweet for my taste and I advice cutting down on sugar if you don't like your cake really sweet .True it was a different cake but I don't think it is a keeper for me .

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    • on February 18, 2009

      My grandmother used to make this, and it is the most moist, decadent, rich cake ever! It's been a family favorite for years! Like bcfdwife, we always poked holes in the top to let the delicious topping soak in,. We topped it with a dollop of whip cream and went straight to heaven with the first bite!

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    • on January 01, 2008

      My grandmother and I loved this cake! It is a definate keeper! When cake was done baking I also poked holes everywhere and poured the topping all over so it would soak in the cake. I will be making this again and again! Thanks!

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    • on June 27, 2007

      Absolutely delicious...the topping was soooo gooood.

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    • on August 24, 2006

      This was awesome! I love mandarin oranges and tend to put them in everything, so this really hit the spot. Definitely liked it better with whipped topping (but I put that on everything, too).

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    • on July 21, 2005

      What a great recipe! I made a mistake though that worked to my advantage. i put the topping on and realized it wasnt quite done. i put the cake back in and browned the topping. it was delicious! i skipped the whipped topping and it made and excellent coffee cake with a sweet, crunchy topping. thanks a bunch!

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    • on June 07, 2005

      This desert is delicious! I tried it just as the recipe calls and I also tried making one and a half times the topping. It is good either way but a little too sweet with the extra topping. Make it just as the recipe calls and it leaves you wanting more.

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    • on March 09, 2005

      we had this at hope lodge it was covered in cool whip good for pot lucks

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    • on January 22, 2005

      Ohmy, this has to be one of the nicest cakes I have ever tasted. I had been browsing looking for an easy cake to take away campin, and as I had all the ingredients in this recipe and it was unlike anything I had made I wanted to try it. I used a deep 9 inch round tin, baked for approx 45 minutes. The topping is perfect for this type of cake. I would normally serve this with the 'real thing' whipped cream but as that was a little difficult to take away I bought a can of cream and it was just fine. Straight to my favourite file. Thanks for sharing this delight.

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    • on August 04, 2004

      Which is correct - one recipe states to drain the oranges, the other does not! Does the syrup make a difference to the overall mixture - having problems with this cake setting!

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    • on June 24, 2002

      WOW!! Easy and delicious.

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    Nutritional Facts for Mandarin Orange Cake

    Serving Size: 1 (1586 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3770.9
     
    Calories from Fat 346
    18%
    Total Fat 38.4 g
    59%
    Saturated Fat 19.3 g
    96%
    Cholesterol 439.4 mg
    146%
    Sodium 4113.9 mg
    171%
    Total Carbohydrate 833.4 g
    277%
    Dietary Fiber 17.2 g
    69%
    Sugars 622.2 g
    2488%
    Protein 45.0 g
    90%
    Detailed Nutrition Values About Nutrition Info
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