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Turn a packaged vanilla Bundt cake mix into a seasonal sensation with a quick squeeze of a couple of tangerines that you likely have on hand. Gild the lily with a napping of tangerine-tinged caramel sauce and your family and guests will call you a baking genius!

Tangerine Bundt Cake with Tangerine Caramel Sauce

Serves 16


1 package (about 2 pounds) premium vanilla Bundt cake mix
Ingredients as called for on package
¼ cup freshly squeezed tangerine juice (about 2 medium tangerines)
Confectioners’ sugar for dusting or confectioners’ sugar glaze, optional
1½ cups excellent quality bottled caramel sauce
Juice and pulp of 1 tangerine


1. For the cake, preheat oven to 350 F. Butter and lightly flour a 10-cup Bundt pan.

2. Prepare cake mix as package directs, substituting tangerine juice for some of the water called for.

3. Pour batter into prepared pan and bake as directed. Remove pan from oven and cool in pan on wire rack for 15 minutes. Invert cake onto wire rack to cool completely. Use wide large spatula to carefully transfer cake to a serving plate. Just before serving, dust lightly with confectioners’ sugar or drizzle with a glaze made from mixing confectioners’ sugar with a little milk until smooth.

4. For the sauce, in small saucepan, over low heat, warm the caramel sauce and stir in the tangerine juice and pulp. Cool and store in container until ready to serve. Microwave to reheat just before serving.

5. Drizzle sauce generously over each slice of cake.

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