This is a very light, moist cake....great for summer. The recipe came from Southern Lady magazine. I baked one last night to take to Sunday School this morning....4 pieces are already gone and we haven't left the house yet. Make this one a day before you need it....it's better the second day. If you can't find an orange cake mix, use white or yellow and increase the extract to 1 tsp. You can also use more mandarin oranges if you like.
duncan hines orange supreme cake mix
all purpose flour
mandarin oranges, drained (11 oz)
1Preheat oven to 350 degrees F.
2Grease and flour a tube cake pan. Or you can spray the pan with vegetable oil spray.
3Combine the cake mix, sugar and flour in a large bowl.
4Add the sour cream, oil, and orange extract. Mix at low speed with a mixer until combined.
5Add the eggs, one at a time.
6Increase the mixer speed to medium and beat for 2 minutes.
7Add in the mandarin oranges and mix on low speed until all ingredients are well combined.
8Pour the batter into the prepared pan.
9Bake at 350 degrees F for 45 - 50 minutes or until a knife inserted in the cake comes out clean.
10Let the cake cool in the pan for 15 minutes. Remove the cake from the pan and let it finish cooling on a wire rack.
11Combine the orange juice and confectioner's sugar until the mixture is smooth. Drizzle this glaze over the cake.