Frosted Tangerine Cake Recipe

Name: Frosted Tangerine Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup sour cream; 4 ounces cream cheese, softened; 2 cups granulated sugar; ¾ cup canola oil; 1 cup fresh tangerine juice; 3 large eggs, beaten; ½ teaspoon almond extract; 3 cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon salt; 2 teaspoons very fine tangerine zest; ⅓ cup canned crushed pineapple, well drained; ⅔ cup sweetened flaked coconut; 1 (8 ounce) package cream cheese, softened; ⅓ cup unsalted butter, softened; ¼ teaspoon almond extract; ⅓ cup canned crushed pineapple, very well drained; 2 teaspoons very fine tangerine zest; 5 cups powdered sugar; 1 cup frozen non-dairy topping, thawed; 3 tablespoons sweetened flaked coconut; ¼ cups sliced almonds; 1 fresh tangerine, peeled and sectioned; 1 mint sprig

Servings: persons

⅓ cup sour cream
4 ounces cream cheese, softened
2 cups granulated sugar
¾ cup canola oil
1 cup fresh tangerine juice
3 large eggs, beaten
½ teaspoon almond extract
3 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
2 teaspoons very fine tangerine zest
⅓ cup canned crushed pineapple, well drained
⅔ cup sweetened flaked coconut
1 (8 ounce) package cream cheese, softened
⅓ cup unsalted butter, softened
¼ teaspoon almond extract
⅓ cup canned crushed pineapple, very well drained
2 teaspoons very fine tangerine zest
5 cups powdered sugar
1 cup frozen non-dairy topping, thawed
3 tablespoons sweetened flaked coconut
¼ cups sliced almonds
1 fresh tangerine, peeled and sectioned
1 mint sprig

1
Heat oven to 350 degrees.
2
Spray a 13x9x2-inche cake pan with non-stick cooking spray.
3
Set aside.
4
In a large mixing bowl, beat together sour cream, cream cheese, and sugar on low speed until smooth.
5
Add oil, juice eggs and extract.
6
Blend on low speed until combined.
7
In a large bowl, sift together the flour, soda, baking powder, and salt.
8
With mixer on low speed, gradually blend into first mixture.
9
Beat on medium speed for 2 minutes.
10
Stir in zest, pineapple and coconut.
11
Pour into prepared pan.
12
Bake for 45-55 minutes or until center tests done with a tooth pick.
13
Cool completely in a pan.
14
Meanwhile, for frosting, in a large mixing bowl, blend cream cheese, butter and extract on low speed until smooth.
15
Blend in pineapple and zest.
16
Gradually blend in powdered sugar until well mixed.
17
Fold in whipped topping.
18
Chill for 30 minutes.
19
Spread over cake.
20
Chill for 1-2 bours before serving.
21
Just before serving, garnish with coconut and almonds.
22
Arrange tangerine sections on center of cake in a pinwheel fashion.
23
Add the mint sprig in the center of pinwheel.

2236

kcal

Calories

Fat

331

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: ⅓ cup sour cream, 4 ounces cream cheese, softened, 2 cups granulated sugar, ¾ cup canola oil, and more.

Yes, Frosted Tangerine Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Frosted Tangerine Cake

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