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 peach pie filling until small pieces.
Add orange cake mix, eggs (beaten) and sour cream.
Bake for 25 to 35 minutes.
Prepare orange cake mix according to directions and bake in a 13 x 9 x 2-inch pan.
While cake is cooking, combine orange juice and sugar.
When cake is done, remove from oven and pour orange juice mixture over top and let soak into cake.
Serve warm.
Beat the cake mix with the pie filling, eggs, and sour cream using
f a 8 inch round cake pan with parchment paper.
In a large mixing bowl, combine the dry cake mix, orange juice, eggs, water and oil.
Beat on low speed for 30 seconds.
Beat on medium speed for 2 minutes.
Pour into a greased 9x13 in baking pan.
Bake at 350 degrees for 30-35 minutes or until toopick comes clean.
Cool on a wire rack.
Frosting:
In a small mixing bowl, beat the cream cheese and butter until smooth.
Beat in the orange marmalade and confectioners' sugar.
Spread over cake.
Keep in refrigerator.
br>For the orange cream filling, beat butter, sugar, orange peel and juice
Mix cake by directions on box.
In place of water, use 1 cup of orange juice; do not dilute with water.
If recipe calls more than a cup, use water.
Make as many as four layers.
Bake the orange cake as directed on box, adding the orange flavoring.
Bake in a 9 x 13 x 2-inch pan.
Cool. Mix together the Cool Whip, cream cheese and powdered sugar.
Mix well.
Split cake and spread filling between the layers.
Keep refrigerated.
Mix cake mix as directed only using 1 cup of water.
Add orange jello.
Bake according to directions on box.
When cool, split the layers.
Mix sour cream, sugar, coconut and orange juice.
Put in fridge before you make the cake.
When cake is cool, frost layers upside down until the last layer.
Reserve 1 cup of filling to mix with 8 ounce carton of Cool Whip for icing top and sides. Refrigerate overnight (very good).
You will also need a large piece of cardboard, aluminum foil, one stalk of large silk flowers (colors of your choice), 2 (9-inch) cake pans and 1 (12-inch) large round cake pan.
Mix together cake mix, sour cream, eggs and peach pie filling. Pour into ungreased 9 x 12-inch pan.
Bake 35 to 40 minutes at 350\u00b0.
Mix cream cheese, pineapple and pudding until blended.
Fold in Cool Whip and frost cake.
Refrigerate.
Instead of the water called for in the recipe on the cake mix box, use the can of mandarin oranges including the liquid and oranges.
Just dump them into the mix and blend and cook as directed.
Pour concentrate into 2-cup measuring cup, reserving 2 tablespoons for cake filling. Add enough water to remaining concentrate to make the amount of liquid needed for cake mix. Prepare cake mix as directed on package, using measured liquid. Pour into 2 greased and floured 9-inch round cake pans. Bake and cool as directed on package.
separate bowl, whisk together orange juice, canola oil, vanilla,
Mix orange cake mix and bake in a 9x13 inch cake pan according to package directions. Let cake cool and poke holes in cake 1 inch apart with a fork.
Mix the gelatin with the hot water and then add the cold water. Pour evenly over the cooled cake.
Combine the whipped topping, instant vanilla pudding, milk, vanilla and orange extracts. Beat until thoroughly mixed and thickened. Spread evenly over the cake. Refrigerate cake for 1 hour before serving.
Mix and bake the orange cake mix in a 9x13 pan according to directins.
While the cake is still warm, poke holes in the cake with the end of a wooden spoon or a skewer.
Mix the box of orange Jello with the boiling water. Pour over cake when Jello is dissolved.
Refrigerate the cake while you prepare the topping.
Mix the instant pudding and milk until pudding thickens.
Fold in the Cool Whip.
When the cake has cooled, spread the Cool Whip/pudding frosting on the cake.
Refigerate cake until ready to serve.
om the orange. Set aside 1 tablespoon for the cake and
dd sugar, honey, salt, eggs, orange rind, and half of the
Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon.
In a medium bowl, make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
In a medium bowl, make vanilla instant pudding with only 1 cup of milk. Stir in vanilla and orange extract. Fold in whipped topping. Spread evenly over cake. Refrigerate cake for 1 hour before serving.