I love the scent of orange zest and the taste of mandarin oranges, and this cake has both. This beautiful cake starts from a pound cake mix, is filled with sweet mandarin oranges, and is topped with a delicate orange juice glaze.
This recipe is from the Favorite Brand Name Cake Mix Cookbook.
1 package (16 ounces) pound cake mix
1/2 cup orange juice
1/4 cup milk
1 can (15 ounces) mandarin orange segments in light syrup, drained
2 tablespoons orange juice
3/4 cup powdered sugar
grated zest of 1 orange
Preheat oven to 350 degrees F. Prepare a 9-inch Bundt pan by greasing or spray with nonstick cooking spray.
Beat cake mix, orange juice, eggs, and milk in a large bowl with an electric mixer at medium speed for 2 minutes or until light and fluffy. Fold in orange segments. Pour batter into prepared pan.
Bake for 45 minutes or until golden brown and toothpick inserted near center comes out clean. Cool in pan 15 minutes on wire rack. Invert cake onto rack; cool completely.
For glaze, combine powdered sugar, orange zest, and 2 tablespoons orange juice in a small bowl; stir until smooth. Drizzle glaze over cake. Allow glaze to set about 5 minutes before serving.
By adding eggs, milk, orange juice, and mandarin oranges to this mix, a simple pound cake becomes a special dessert.
Allow cake to cool before drizzling glaze over the top.
This Mandarin Orange Tea Cake is a dessert the whole family will love.