I tried making this cake a couple of times in the past month. It is really good, and pretty easy to make.

1 16 ounce pound cake mix. (I used Betty Crocker)

1/2 cup plus 2 tablespoons of orange juice

2 eggs

1/4 cup of milk

3 tablespoons of butter

1 15 ounce can of mandarin oranges (drained)

3/4 cup of powdered sugar

zest of 1 medium to large orange (grated)

preheat your oven to 350 Farenheit or equivalent

mix in a bowl 1/2 cup of the orange juice, eggs, milk, butter, and the cake mix. mix until light and fluffy. about 2 minutes on medium speed. (I used my kitchenaid stand mixer)

using a spatula, fold in the drained orange segements so they are evenly dispersed.

Pour the batter into a greased and floured bundt pan ( I used a 9 inch size). Bake for about 45 minutes.

Take out of oven and let it cool for about 15 -20 minutes before you try to invert the pan to get the cake out. I use a small rubber spatula around the edges to loosen it a bit so it will come out easier.

Once you get it out of the pan let it cool completely on a wire rack and then transfer to your serving plate.

Then, mix the powdered sugar, the orange peel zest, and the 2 tablespoons of orange juice. Mix it real well. Drizzle this mixture over the cake. Allow the mixture to set before serving.

This cake is nice and moist, and tastes very very good if you like oranges. Try it, you will like it. I think its a great desert to have after any wild game meal.

this does look to be a perfect springtime or summer dessert. thanks for posting!

My granny makes this and It it doesn't last long.
I wonder how it would be with blood oranges?

I think the sweetness of the mandarin oranges compliments the sweetness of the cake. Blood oranges might be a bit to tart, but I guess you would never know unless you tried it.