MANDARIN ORANGE CAKE W/ ORANGE CREAM CHZ FROSTING
Don't know what to do with that can of mandarin oranges in your pantry? Try this great easy summer sweet! It's perfect for a picinic or potluck!
Provided by Heather Haddo
Categories Cakes
Time 45m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350. Prepare two 8 inch round cake pans or cupcake pans. Could make between 18-24 cupcakes.
- 2. Using a wire whisk mix together the all the ingredients for the cake. Pour into cake pans or cupcake pan and bake for 25 minutes or more depending on your oven. Cool completely before frosting.
- 3. For the frosting, beat together until creamy and smooth the cream cheese and butter. Add the orange zest, confectioners sugar, vanilla, and orange juice. Mix well and frost!
MANDARIN ORANGE CAKE I
Start with yellow cake mix and Mandarin oranges to make this cake with a frosting made with pineapple, pudding mixture, and whipped topping.
Provided by Ellen
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 2h
Yield 18
Number Of Ingredients 7
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.
Nutrition Facts : Calories 336.7 calories, Carbohydrate 38.1 g, Cholesterol 41.9 mg, Fat 19.9 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 287.2 mg, Sugar 26.6 g
MANDARIN ORANGE CREAM CHEESE CAKE
This is an amazingly easy cake I created for a church function when I was a teenager. I received rave reviews and never had a crumb to sample. The cook time will be determined by the cake mix directions and your cookware.
Provided by Burned Toast
Categories Dessert
Time 44m
Yield 2 8-inch round cake pans, 8-12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 638.1, Fat 28.2, SaturatedFat 5.5, Cholesterol 71, Sodium 556.7, Carbohydrate 93.2, Fiber 1.4, Sugar 67.7, Protein 5.5
NO-BAKE ORANGE CHEESECAKE
This is an easy cheesecake for kids to prepare with just a little supervision - they'll love smashing up the biscuits for the base.
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Dinner, Treat
Time 25m
Number Of Ingredients 8
Steps:
- Crush the biscuits roughly. You can do this by putting them in a plastic food bag and crushing them with a wooden spoon.
- Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a 23cm cheesecake tin, then use the back of a spoon to spread it evenly and press it down in the tin to form the base. Put the tin into the fridge to set. This should take about 30 mins.
- Put the curd or cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with the wooden spoon.
- Put the cream in a clean bowl and whisk until it is the consistency of thick custard. Add to the orange mixture and mix thoroughly.
- Remove the cheesecake tin from the fridge. Pour the filling over the biscuit base and spread evenly. Decorate with segments of orange and return to the fridge until ready to serve (at least 4 hours or overnight).
Nutrition Facts : Calories 630 calories, Fat 47 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.32 milligram of sodium
MILLION DOLLAR CAKE
A cake made from yellow cake mix is frosted with a cream cheese, mandarin orange, and pineapple mixture for a light and refreshing cake.
Provided by Glenda
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 9h55m
Yield 12
Number Of Ingredients 7
Steps:
- Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool, and then split each layer in half so as to have 4 layers.
- In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners' sugar. Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake. Mix in the dry pudding mix. Fold in the whipped topping.
- Place one cake layer on a cake plate cut side up; spread with frosting. Place another layer cut side down on the first one, and top with more frosting. Repeat until all layers are used, spreading last bit of frosting on top and sides of cake. Decorate with reserved mandarin orange slices. Refrigerate overnight before serving.
Nutrition Facts : Calories 451.5 calories, Carbohydrate 73.9 g, Cholesterol 21.7 mg, Fat 16.4 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 9 g, Sodium 464.9 mg, Sugar 55.9 g
CREAMY MANDARIN ORANGE CAKE
Add sour cream and lemon pudding to make this delicious mandarin orange cake rich and moist. Creamy Mandarin Orange Cake has delicious layers of citrus.
Provided by My Food and Family
Categories Recipes
Time 1h25m
Yield Makes 18 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 280 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 25 g, Protein 3 g
NO BAKE MANDARIN ORANGE CHEESE CAKE
This recipe was given to me by my best friend. She made it for me at her home, then I couldn't go without it for special occasions. It's very easy to make and the best I have ever tasted. Needs refrigeration in the preparation time. For the gelatin, one box weighs 28 grams and contains 4 envelopes. Use one envelope or 7 grams which is the equivalent of 1/4 ounce. In the original recipe, I had indicated 3 ounces which is way too much. Sorry for the mistake.
Provided by Y Franche
Categories Cheesecake
Time 20m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Mix Graham wafer crumbs sugar and butter.
- Press into 11x13 glass dish or pan.
- Mix cream cheese and sugar in bowl until softened. You can use an electric beater.
- Mix gelatine and boiling water in separate bowl, stir until gelatine is melted and let sit until cool. Once cooled, pour into cheese mixture, stir well. (looks like dirty milk).
- Whip cream until soft peaks form then fold into cheese mixture.
- Pour over Graham wafer bottom. Let set for a few hours in refrigerator.
- Drain oranges, but keep the juice.
- Once the mixture has set, place orange sections in rows on top of cheese cake making sure to cover the entire cake.
- Make jell-o using one cup of boiling water, and some of the juice from oranges, then spoon over the oranges on top of the cake.
- Let set in the refrigerator for a few hours before serving.
Nutrition Facts : Calories 268.4, Fat 17.3, SaturatedFat 10.2, Cholesterol 56.9, Sodium 119.7, Carbohydrate 27.6, Fiber 1.1, Sugar 23, Protein 2.8
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