Mandarin Orange Tea Cake
- 1 pkg
- (16 ounces) pound cake mix
- 1/2 c
- plus 2 tablespoon orange juice, divided
- 1/4 c
- 1 can(s)
- (1.5 ounces) mandarin orange segments in light syrup, drained
- 3/4 c
- powdered sugar
- grated peel of 1 orange
Beat cake mix, 1/2 cup orange juice, eggs and milk in large bowl with electric mixer at medium speed 2 minutes or until light and fluffy. Fold in orange segments. Pour butter into prepared pan.
Bake 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 wire rack; cool completely.
Combine sugar, orange peel and remaining 2 tablespoons orange juice in small bowl; stir until smooth. Drizzle glaze over cake. Allow glaze to set about 5 minutes before serving.