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Orange Angel Food Cake

 Orange Angel Food Cake
Our Test Kitchen staff concludes this fast-to-fix feast with slices of delicate orange cake topped with a dreamy citrus sauce and colorful fruit.
12-16 ServingsPrep: 20 min. Bake: 20 min.


  • 1 can (15 ounces) mandarin oranges
  • 3/4 to 1 cup orange juice
  • 1 package (16 ounces) angel food cake mix
  • 3/4 teaspoon McCormick® Pure Orange Extract
  • 3 drops yellow food coloring, optional
  • 3 drops red food coloring, optional
  • 5 teaspoons cornstarch
  • 1/4 cup cold water
  • Blueberries, sliced peaches, strawberries and kiwifruit


  • Drain oranges, reserving juice in a 2-cup measuring cup; add enough
  • orange juice to measure 1-3/4 cups. Set aside. Finely chop oranges;
  • drain well and set aside.
  • Prepare cake batter according to package directions; add the orange
  • extract and food coloring if desired with the water. Fold in the
  • chopped oranges. Pour into an ungreased 10-in. tube pan. Bake
  • according to package directions.
  • In a small saucepan, combine the cornstarch and cold water until
  • smooth. Gradually add the reserved orange juice mixture. Bring to a
  • boil; cook and stir for 2 minutes or until slightly thickened. Cool
  • to room temperature. Slice cake; serve with fruit and orange sauce.
  • Yield: 12-16 servings.

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Orange Angel Food Cake (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.