To prepare the orange-bourbon glaze (do this firstly) in a
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 peach pie filling until small pieces.
Add orange cake mix, eggs (beaten) and sour cream.
Bake for 25 to 35 minutes.
om the orange. Set aside 1 tablespoon for the cake and
ixing bowl, beat together the orange cake mix, lemon pudding mix, eggs
Combine cake mix, whipped topping mix (right from envelope), eggs, orange juice and rind in large bowl of electric mixer. Blend until moistened.
Beat at medium speed 4 minutes.
Pour into greased and floured 10-inch Bundt
pan.
Bake at 350\u00b0 for 40 minutes or until cake tester inserted into center comes out clean. Cool in pan 15 minutes.
Remove from pan and finish cooling on rack.
Drizzle with Orange Sugar Glaze.
hours or until cake tester inserted into cake comes out clean
Mix all ingredients.
Pour into a greased tube or Bundt pan. Bake at 350\u00b0 for 45 to 55 minutes.
Leave in pan when done.
Pour glaze over cake and let cake soak up glaze before removing from pan.
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.
Mix cake mix, Jell-O mix (dry), oil, orange juice, water and orange peel in a large bowl and beat well with electric mixer.
Add eggs, one at a time, beating well after each.
Pour into Bundt pan and bake 30 to 35 minutes, until cake tests done.
Invert cake onto serving platter.
Ice with Orange Glaze while warm.
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.
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.
an.
To make the glaze, combine the 8 ingredients listed
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.
Cake: Position rack in upper third
ide up.
Combine orange juice, wine and orange rind; set 1
Preheat oven to 350.
Combine all ingredients.
Pour into greased, floured 10\" tube pan.
Bake 45-50 minutes.
Do not remove from pan until ready to glaze.
Cajun Pound Cake Glaze: Cook all ingredients except the sugar until the margarine is melted.
Add the sugar and glaze the cake.
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.