Tangerine Orange Cake
Tangerine Orange Cake requires around 1 hour from start to finish. This side dish has 436 calories, 4g of protein, and 19g of fat per serving. This recipe serves 10 and costs 63 cents per serving. This recipe from Allrecipes has 27 fans. A mixture of lemon extract, white sugar, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so tasty. All things considered, we decided this recipe deserves a spoonacular score of 17%. This score is rather bad. Users who liked this recipe also liked Tangerine Angel Food Cake with Tangerine Glaze, Chocolate Orange Cheesecake With Orange-Tangerine Glaze, and Orange-Tangerine Smoothie.
Servings: 10
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
1/4 cup butter
4 eggs
1 (3 ounce) package instant lemon pudding mix
1 teaspoon lemon extract
1/3 cup tangerine juice
1/2 cup vegetable oil
2/3 cup white sugar
1 (18.25 ounce) package yellow cake mix
Equipment:
muffin tray
kugelhopf pan
oven
bowl
frying pan
sauce pan
Cooking instruction summary:
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. Kitchen-Friendly View
Step by step:
1. Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch Bundt pan or line a muffin pan with paper cups.
2. In a medium bowl, stir together the cake mix and instant pudding.
3. Add the tangerine juice, oil, eggs and lemon extract, mix until well blended.
4. Pour into the prepared pan or pans.
5. 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.
6. Let cool in the pan for 10 minutes before removing from pan to cool completely.
7. In a small saucepan, combine the remaining tangerine juice, sugar and butter over medium heat. Stir frequently until the mixture is smooth.
8. Drizzle over cooled cake or cupcakes.
Nutrition Information:
covered percent of daily need
