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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Caramel Mandarin Orange Cake Recipe

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This recipe for Caramel Mandarin Orange Cake is from Heritage Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 1 (18-ounce) box yellow cake mix
• 4 eggs
• ¾ cup vegetable oil
• 1 (11-ounce) can mandarin oranges, undrained
• ½ cup coconut
• 1¼ cups brown sugar
• 2 tablespoons dark corn syrup
• 6 tablespoons butter
• 6 tablespoons milk
• 2 teaspoons vanilla
Directions:
Directions:
1. Preheat oven to 350°F. Spray a 9″ × 13″ cake pan with cooking spray containing flour and set aside.
2. In large bowl, combine cake mix, eggs, oil, and undrained oranges. Beat on low speed until combined, then beat at medium speed for 3 minutes.
3. Fold in coconut. Pour into pan.
4. Bake for 25–35 minutes or until cake pulls away from sides of pan and top springs back when lightly touched. Place on wire rack.
5. While cake is cooling, make caramel topping. In medium saucepan, combine brown sugar, dark corn syrup, butter, and milk. Bring to a boil, stirring constantly with wire whisk. Boil for 3 minutes.
6. Using a chopstick, poke about 20 holes evenly in the warm cake.
7. Add vanilla to caramel topping and slowly pour over cake, spreading evenly if necessary.
8. Cool completely before serving.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Adding fruit to cake mix not only adds flavor, but moistness too. The caramel topping is the perfect finishing touch.

 

 

 

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