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 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.
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
o 350\u00b0F (325\u00b0F for dark or nonstick pan). Grease
Grease deep 9-inch round cake pan; line bottom and side
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.
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 (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.
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 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.
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.
Mix first 4 ingredients.
Stir in oranges and juice.
Bake in 3 round pans (greased, floured or sprayed with cooking spray) at 350\u00b0 for 25 minutes.
Mix ingredients in a large bowl.
Bake at 350\u00b0 in 9-inch pans for 20 minutes (3 layers).
Beat together the sugar, eggs and orange slices.
Mix in the flour and baking soda.
Grease and flour 9 x 13-inch pan and bake at 350\u00b0 for 30 to 40 minutes.
Cut oranges in thirds.
Beat first 3 ingredients together. Fold in orange pieces.
Pour into greased and floured 9 x 13-inch pan.
Bake at 350\u00b0 for 35 to 45 minutes.
Cool completely.