TANGERINE ORANGE CAKE
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!
Provided by Leslie Tackett
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch Bundt pan or line a muffin pan with paper cups.
- 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 : Calories 408.8 calories, Carbohydrate 54.8 g, Cholesterol 73 mg, Fat 19.8 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 4.9 g, Sodium 442.6 mg, Sugar 32 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
