Nutritional Info

Nutrition Facts

Serving Size 1 (138g)

Calories 445
Calories from Fat 139 (31%)
Amount Per Serving %DIV
Total Fat 15.4g 24%
Saturated Fat 12.6g 63%
Monounsaturated Fat 2.2g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 18.5mg 6%
Sodium 540.2mg 23%
Potassium 50.1mg 1%
Total Carbohydrate 62.4g 21%
Dietary Fiber 0.5g 2%
Sugars 33.9g
Protein 4.6g 9%

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Recipe Description
Adding fruit to cake mix not only adds flavor, but moistness too. The caramel topping is the perfect finishing touch.
Prep time
20 min
Cook time
40 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
18 Ounce(oz)  yellow cake mix
4   eggs
2/3 Cup(c)  vegetable oil
11 Ounce(oz)  mandarin oranges, undrained
1/2 Cup(c)  coconut
1 1/4 Cup(c)  brown sugar
2 Tablespoon(T)  honey
5 Tablespoon(T)  butter
6 Tablespoon(T)  milk
2 Teaspoon(t)  vanilla


Preheat oven to 350° F. Spray a 9 by 13 inch cake pan with cooking spray containing flour and set aside. In a large bowl, combine cake mix, eggs, oil and undrained oranges. Beat on low speed until combined, then beat at medium speed for 3 minutes. Fold in coconut. Pour into pan. Bake for 25 to 35 minutes, or until cake pulls away from sides of pan and top springs back when lightly touched. Place on wire rack. While cake is cooling, make caramel topping. In medium saucepan, combine brown sugar, honey, butter and milk. Bring to a boil, stirring constantly with wire whisk. Boil for 3 minutes. Using a chopstick, poke about 20 holes evenly in the warm cake. Add vanilla to caramel topping and slowly pour over cake, spreading evenly if necessary. Cool completely before serving.

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