No Fuss Mandarin Orange Cake w/ Vanilla Coconut Frosting

Total Time
50mins
Prep 10 mins
Cook 40 mins

There are a number of recipes out there for this cake but, frankly, I don't care for the pineapple-vanilla pudding frosting. Coconut is much more my style! Plus, the cake is moist enough without the pudding on top.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Grease and flour a 9" x 13" pan.
  3. In a large bowl, beat cake mix, eggs, oranges and juice, and oil until thoroughly mixed- orange segment will break up into batter.
  4. Pour into pan and bake for 35-40 minutes.
  5. Cool for at least an hour.
  6. Frost cake.
  7. Sprinkle with coconut.

Reviews

(1)
Most Helpful

YUM! My daughter had a blast making this simple recipe! We only had 3 eggs in the house (and the box mix called for 3) so I measured the juice from the oranges and added 1/4 c. water to make up the difference. We made cupcakes, so I saved 12 orange segments for the tops to decorate (pretty and simple!). They turned out a pretty yellow-orange color and are super moist! I do not like canned store frosting- blech. So I frosted with Hybrid's Orange Buttercream #148069, using part cream cheese to cut the over-sweet factor. Do make this cake the day/evening prior to serving as the flavor really develops over time. Thanks MadCatKim- you get the birthday cake credits ;)

Diane R October 24, 2006

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