Pixie Tangerine Cake
By Melissa's Corporate Chefs



1 box White Cake Mix (any brand)

Ojai Pixie Tangerines juice freshly squeezed (juice substituted for same amount of water on cake mix)

1/2 cup Macadamia Nuts toasted and chopped

1/2 cup Dried Tart Cherries

1 tablespoon Ojai Pixie Tangerines zest


1/3 cup Brown Sugar

3 tablespoons Butter

1/4 cup Ojai Pixie Tangerines zest and juice

6 Ojai Pixie Tangerines peeled and sliced into rounds



Prepare cake according to directions on back of box, substituting Pixie juice for the water. Add nuts, cherries, and zest. Bake according to box directions and let cool.


Heat sugar, butter, juice, and zest in a saucepan, bringing to a boil. Lower heat and simmer for 20 minutes. With a wooden skewer or fork, poke holes throughout the top of the cake. Pour sauce over cake and top with Pixie slices. Broil in oven under flame for 3 minutes.