This is the same as an Orange Cake with Orange Topping but made with tangerine-orange juice. It's so good, I have to ask my husband to hide it so I won't pig-out on it. Can be made as a Bundt cake or muffins!

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
12
Yield:
1 - 10 inch Bundt pan or 24 cupcakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch Bundt pan or line a muffin pan with paper cups.

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  • In a medium bowl, stir together the cake mix and instant pudding. Add the tangerine juice, oil, eggs and lemon extract, mix until well blended. Pour into the prepared pan or pans.

  • Bake for 35 to 40 minutes in the preheated oven, until the cake springs back to the touch. For cupcakes, bake for 15 to 17 minutes. Let cool in the pan for 10 minutes before removing from pan to cool completely.

  • In a small saucepan, combine the remaining tangerine juice, sugar and butter over medium heat. Stir frequently until the mixture is smooth. Drizzle over cooled cake or cupcakes.

Nutrition Facts

409 calories; protein 4.1g; carbohydrates 54.8g; fat 19.8g; cholesterol 73mg; sodium 442.6mg. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/03/2003
I made this cake with fresh tangerine juice that I squeezed and instead of lemon extract I used Grand Marnier. This cake is the best very moist. I did have to bake a little longer than 40 minutes. I will definately bake this again. Read More
(27)

Most helpful critical review

Rating: 3 stars
01/27/2011
tried this recipe today. followed directions. Just didn't find it any more moist than the cake mix suggests. I would try again with orange cake mix and orange extract for more orange flavor. may also use confectioner sugar instead of white. Read More
(4)
29 Ratings
  • 5 star values: 18
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
11/02/2003
I made this cake with fresh tangerine juice that I squeezed and instead of lemon extract I used Grand Marnier. This cake is the best very moist. I did have to bake a little longer than 40 minutes. I will definately bake this again. Read More
(27)
Rating: 4 stars
01/12/2003
I think that the "white sugar" in the frosting was meant to have said powdered sugar. Read More
(22)
Rating: 5 stars
11/02/2003
These muffins are wonderful - light and fruity - i added 2 cups of powdered sugar and 6oz of cream cheese to the glaze and whipped it for two minutes made a great frosting! Read More
(14)
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Rating: 5 stars
11/02/2003
My husband and I just LOVE these as cupcakes. I did have to cook them longer than stated. I cook them at 350 F for about 18-21 minutes. The white sugar was fine. It's a "drizzle" not a frosting. I also used tangelo juice. Read More
(11)
Rating: 5 stars
01/25/2011
I have a recipe called Tangerine Orange Bundt Cake that is identical to this it's my husband's favorite and I've been making it for years. I have a tangerine tree in the backyard that is overflowing with fruit right now so it's a perfect time to make this decadent cake. I'm sure you could make it with fresh oranges but tangerine juice will take it over the top. I squeezed 4 medium-sized tangerines and baked the cake for 50 minutes. Use a toothpick to poke holes all around the top of the cake and be patient in pouring the syrup over the top of the cake. Let it soak it and then repeat until it's all gone. This is what will make your cake so moist it'll nearly melt in your mouth. Read More
(9)
Rating: 5 stars
08/29/2002
I used tangelo juice and substituted Grand Marnier for the lemon extract. I also added 2 teaspoons of Grand Marnier to the glaze. Brush the glaze on in stages allowing the cake to absorb it slowly. Recipe makes 6 mini-bundt cakes plus 8 muffins. Freezes well. Read More
(9)
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Rating: 5 stars
02/25/2008
These were GREAT! My family wouldn't stop eating them! I used fresh squeezed tangelo juice for this recipe. I think it gave it great flavor. The batter made 4 mini bundt cake pans sprayed with pam plus 10 mini muffins. I did take the mini muffins out sooner than the other cakes. I also used the tangelo juice with "powdered" sugar and not granulated sugar as a glaze. I brushed this on after they cooled and popped the cakes out of their pans. Next time I will grease and flour the mini bundt pans to get a better release. The small amount of overflow batter on the edges of the panx made them a bit tougher to get out (it took some time but I did). Will definately make these again since they were light moist and very tasty! Read More
(5)
Rating: 4 stars
01/27/2007
Excellent as cupcakes. A great way to use up the tangerines we recently bought on our way home from Florida. I baked them at 350 for 13 minutes and they came out perfect. I'll definately make this again. Read More
(5)
Rating: 5 stars
08/29/2002
This cake was a wonderful addition to my dessert files. I served it to a group of our friends and while I thought it was a bit dry at times they just loved it. I'll definitely make it again. Read More
(5)
Rating: 3 stars
01/27/2011
tried this recipe today. followed directions. Just didn't find it any more moist than the cake mix suggests. I would try again with orange cake mix and orange extract for more orange flavor. may also use confectioner sugar instead of white. Read More
(4)
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