Mandarin Orange Tea Cake

• 1 (16 ounce) package poundcake mix
• 1/2 cup orange juice, plus
• 2 tablespoons orange juice, divided
• 2 eggs
• 1/4 cup milk
• 1 (15 ounce) can mandarin oranges in light syrup, drained
• 1/4 cup powdered sugar
• 1 orange, rind of, grated

1. Preheat oven to 350u0b0F Grease 9-inch bundt pan.
2. Beat cake mix, 1/2 cup orange juice, eggs and milk in a large bowl with electric mixer at medium speed 2 minutes or until light and fluffy. Fold in orange segments. Pour batter into prepared pan.
3. Bake 45 minutes or until golden brown and toothpick inserted near center comes out clean. Cool in pan 15 minutes on wire rack. Invert cake onto rack, cool completely.
4. Combine sugar, orange peel and remaining 2 tablespoons orange juice in small bowl; stir until smooth. Drizzle glaze over cake. Allow glaze to set about 5 minutes before serving.

poundcake mix, orange juice, orange juice, eggs, milk, mandarin oranges, powdered sugar, orange

Taken from www.food.com/recipe/mandarin-orange-tea-cake-263815 (may not work)