No Fuss Mandarin Orange Cake w/ Vanilla Coconut Frosting

READY IN: 50mins
Recipe by MadCatKim

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.

Top Review by Diane R

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 ;)

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.

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