Mix the cake mix, eggs, oil or applesauce, and mandarin oranges together.
Mix cake mix, oil, eggs and juice from orange slices in large mixing bowl for 3 or 4 minutes.
Fold in orange slices.
Grease and flour 3 cake pans.
Bake cake at 375\u00b0 for 20 to 25 minutes or until done.
Frost with Mandarin Orange Cake Icing.
Mix cake mix, oil, water and eggs together; fold in mandarin orange slices.
Pour into 2 (9-inch) greased and floured cake pans.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool completely.
ood processor or blender, puree mandarin oranges ( with juice) and lime
n large bowl, beat cake mix, oil, walnuts, orange segments, and eggs
Mix yellow cake mix, oil, eggs and orange juice in a large bowl. Cut mandarin oranges into thirds and fold into cake batter. Bake in 350\u00b0 oven for type of cake pan on cake box.
Cake:
Drain mandarin oranges, saving juice.
Mix cake according to box directions, but use mandarin orange juice instead of water.
Add 1 1/2 cans of mandarin oranges.
Beat well and bake as directed on cake box.
Cool in refrigerator 1 hour.
*Use 1/2 cup juice in cake and 1/2 cup juice in sugar glaze.
Preheat oven to 350\u00b0.
Spray three cake tins with Pam; set aside.
Mix all ingredients together (mixer will cut up orange slices).
Pour into cake tins.
Bake 20 to 25 minutes.
Cool and frost with frosting.
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.
Mix together cake mix, sugar, Wesson oil and eggs.
Add mandarin oranges (with juice).
Mix well for 2 minutes or longer. Use two 8-inch or 9-inch pans.
Bake at 325\u00b0 for 25 to 30 minutes.
Mix (or shake) the first five ingredients until well blended.
Pour mixture over mandarin orange segments in a salad bowl (I like to use a glass or clear salad bowl for this recipe), cover with plastic wrap and refrigerate until well chilled.
About 15-20 minutes.
Add the lettuce, spinach, mushrooms, bean sprouts, onions to the mandarins in the salad bowl and toss well.
Sprinkle with sesame seeds.
Do not put milk or water in the cake mix; just eggs and oil. Using directions on box, add orange slices instead of water or milk.
Fix 3 layers.
Mix all of these by hand adding oranges and juice last.
Pour into 2 round cake pans or 1 oblong pan and bake 25 or 30 minutes at 350\u00b0.
Beat all ingredients. Pour into 3 greased and floured cake pans (8 or 9-inch). Bake at 350\u00b0 for 20 to 25 minutes. Cool before icing. (Can use two layer pans or tube pan but have to bake longer.)
Mix cake mix, eggs, oil, orange slices and juice, on medium speed with mixer, for 4 minutes.
Pour into 9 x 13-inch cake pan. Bake at 350\u00b0 for 35 minutes.
Cool.
Combine ingredients in large mixing bowl.
Beat on low speed of mixer for 2 minutes to blend.
Beat 3 minutes longer on high speed of mixer.
Pour into 2 greased and floured 9-inch cake pans. Bake at 350\u00b0 for 25 minutes.
Cool and slice layer horizontal to make 4 layers.
Put filling between layers.
Frost as directed in filling recipe.
Refrigerate 24 hours before serving.
Beat cake mix, eggs, oranges and juice and margarine together for 3 minutes.
Bake in 9 x 13-inch pan for 30 to 35 minutes in a 350\u00b0 oven.
Cool and top with Mandarin Orange Frosting.
Beat with mixer until orange slices are chopped up.
Pour into 3 layer pans that have been greased and floured or use long pan. Cook as directed on cake mix box.
Test with toothpick.
Cool.
*Optional:
Tint batter orange or use orange cake mix.