1 (15.25- to 16.50-ounce) package white cake mix
1 (11-ounce) can mandarin orange segments, undrained
1/4 cup water
2 tablespoons powdered sugar
1 (12-ounce) jar (1 cup) orange marmalade, divided
1 (11-ounce) can mandarin orange segments, well-drained, if desired
Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.
Combine all cake ingredients in bowl. Beat at low speed 30 seconds. Beat at medium speed, scraping bowl often, until well mixed.
Pour batter into prepared pan. Bake 28-33 minutes or until toothpick inserted in center comes out clean. Cool completely.
Beat whipping cream in chilled bowl at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding powdered sugar, until stiff peaks form. (Do not overbeat.) Gently stir in 1/4 cup marmalade.
Spread cooled cake evenly with remaining 3/4 cup marmalade. Spread whipped cream mixture over marmalade. Garnish with mandarin orange segments, if desired. Store refrigerated.
Be sure to follow beating speeds and times as directed. If using a high-powered stand mixer, you may need to decrease beating times.