16 Reviews of Mandarin Orange Cake

From: HeatherFeather

On Feb 1, 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.

From: Burnice

On Feb 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.

From: Lennie

On Feb 2, 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.

From: Countrywife

On Mar 2, 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.

From: Mirj

On Jan 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!

From: Ozlem Altinok

On Feb 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 .

From: Kerri B

On Jul 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!

From: TifferCooks

On Aug 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).

From: Chef #221227

On Jun 7, 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.

From: bcfdwife

On Jan 1, 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!