Ingredients:
2 TB Butter, melted
1/4 C packed brown sugar
Mandarin Oranges from a 20oz can, drained reserving juice (measure it and if it's less than 1 C add some water to make it 1 C)
1 Box Yellow Cake Mix
1/2 C vegetable Oil
3 Eggs
1 tsp orange extract
Optional: Food coloring to make it orange, I used 3 drops of yellow with 2 drops of red
Directions:
1 Heat oven to 350°F. In 12-cup fluted tube (bundt) cake pan, pour melted butter. Sprinkle brown sugar evenly over butter. Line bottom of pan with oranges.
2 In large bowl, beat cake mix, orange juice, oil, extract, food coloring (optional) and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into pan over fruit.
3 Bake 40 to 45 minutes or until cake is golden brown and springs back when touch lightly. Cool cake in pan 10 to 15 minutes. Plate heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm or cool.
Even better when served with a little whipped cream!
2 TB Butter, melted
1/4 C packed brown sugar
Mandarin Oranges from a 20oz can, drained reserving juice (measure it and if it's less than 1 C add some water to make it 1 C)
1 Box Yellow Cake Mix
1/2 C vegetable Oil
3 Eggs
1 tsp orange extract
Optional: Food coloring to make it orange, I used 3 drops of yellow with 2 drops of red
Directions:
1 Heat oven to 350°F. In 12-cup fluted tube (bundt) cake pan, pour melted butter. Sprinkle brown sugar evenly over butter. Line bottom of pan with oranges.
2 In large bowl, beat cake mix, orange juice, oil, extract, food coloring (optional) and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into pan over fruit.
3 Bake 40 to 45 minutes or until cake is golden brown and springs back when touch lightly. Cool cake in pan 10 to 15 minutes. Plate heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm or cool.
Even better when served with a little whipped cream!
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