Mandarin Orange Cake

"This was a favorite cake growing up. The middle gets sunken, all good from the topping sinking into it. You may wnat to double the topping so you can pour extra over the edge pieces of the cake, they don't seem to get as much of the topping sinking in as it all flows to the middle of the cake."
photo by sweetsashley photo by sweetsashley
photo by sweetsashley
Ready In:
1 nine x thirteen cake




  • Preheat oven to 350F degrees.
  • Beat the eggs, add oranges and dry ingredients, sugar, flour, baking soda and salt, beat on low speed until combined Pour into a greased and floured pan.
  • Bake for 30-35 minutes.
  • In a small saucepan bring the final 3 ingredients to a boil and pour over the hot cake as soon as it comes out of the oven Serve with whipped cream.

Questions & Replies

  1. I’ve made this for years BUT in the last 10+ years, it ALWAYS falls in the middle. My friend and sister it also falls and we’ve made in the past and it was perfect. Any thoughts on what I’d making the difference? It’s our favorite cake
  2. My grandma taught me how to make this cake and I have passed down the recipe to my grandchildren.
  3. Are the eggs enough to wet mix this?
  4. I do not see any fluid in this recipe?
  5. How many oz. Of oranges?


  1. 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.
  2. Delicious cake. I poked holes in the hot cake and poured the sauce over it so the goodness gets right into the cake.
  3. 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.
  4. 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!
  5. 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.


Mom to 4 boys, city dweller, eater, craft beer enthusiast, original Recipezaar member.
View Full Profile

Find More Recipes