Orange Pineapple Delight Cake Recipes

ORANGE PINEAPPLE DELIGHT CAKE

Steps:

• Mix dry cake mix, eggs, oil and mandarin oranges with juice.
• Pour into a greased and floured 9x13 pan. Bake at 350 degrees for 30-40 minutes.
• Drain the pineapple. Pour 3/4 c juice from the crushed pineapple over the cake while still warm.
• Mix the drained pineapple with the pudding powder and whipped topping. Spread over cooled cake.
• Keep refrigerated.

ORANGE PINEAPPLE DELIGHT

Steps:

• Drain pineapple, reserving juice; set pineapple aside. Add enough water to reserved juice to equal 3/4 cup. In a saucepan, combine the pudding mix, milk powder, orange juice and juice mixture. Cook and stir until mixture comes to a full boil. Remove from the heat; stir in coconut extract. Cool for 5 minutes. Stir in marshmallows until melted. Fold in pineapple. Transfer to four individual serving dishes. Cover and refrigerate for 2 hours. Garnish with whipped topping and coconut.

PINEAPPLE DELIGHT CAKE

Steps:

• Beat cake mix, oil, oranges and eggs together.
• Bake at 325 degrees for about 30 minutes.
• Cool completely.
• Make frosting: Drain a little of the juice off the pineapple and reserve.
• Put the pineapple in a large bowl.
• Sprinkle pudding on top.
• Fold in Cool Whip.
• If this seems stiff, add some of reserved juice.
• Frost cake, and refrigerate until ready to serve.

ORANGE PINEAPPLE CAKE

Steps:

• Preheat the oven to 350F.
• Remove 15 oranges from the can and set to the side for topping. Reserve the rest of the oranges and the liquid for the cake mix.
• In a large mixing bowl combine the yellow cake mix, vegetable oil, sour cream, eggs and the remaining oranges with liquid.
• Pour into a greased 9x13 casserole dish. Bake based on the time designated on the box, about 30 minutes. Remove from the oven, transfer to wire rack, and allow to cool completely about an hour.
• In another large mixing bowl combine the heavy whipping cream, powdered sugar, and instant vanilla pudding mix. Use a handheld mixer to whip into a thick, creamy topping. Mix in the crushed pineapple and its juice just until combined.
• Top the cake with the whipped frosting.
• Decorate with reserved mandarin oranges and pineapple tidbits.

ORANGE DELIGHT CAKE

Steps:

• Beat the cake mix with the pie filling, eggs, and sour cream using a fork.
• Beat one minute.
• Pour into an ungreased jelly roll pan.
• Bake at 350 degrees for 25-35 minutes.
• Cool.
• Whip together the cream cheese, pudding mix, and pineapple. FOld into the Cool Whip and spread on the cake.
• If you can't find an orange cake mix, you can use a lemon supreme cake mix. I have also used a yellow cake mix with 2 Tbs of orange jello (mixed in).
• Variation: use three cans of mandarine oranges, marinated in peach schnapps, instead of the pineapple, and use some for a garnish.

ORANGE-PINEAPPLE DELIGHT

Steps:

• Drain pineapple well, reserving juice.
• Place pineapple juice in a 2-cup measuring cup and add enough cold orange juice to make 1 1/2 cups liquid.
• Place orange jello in a large bowl and add boiling water; stir at least 2 minutes or until jello is completely dissolved.
• Stir pineapple/orange juice into jello.
• Reserve one cup of the jello mixture; leave this at room temperature.
• Stir half of the crushed pineapple into jello mixture in bowl; pour into a 6 cup mold that you've sprayed with nonstick cooking spray (like Pam).
• Refrigerate mold about two hours, or until set but not firm-- mixture should stick to your finger when touched, and should mound.
• Place cream cheese into mixing bowl and stir in reserved gelatin (what you've been keeping at room temp); whisk well until smooth.
• Stir in remaining crushed pineapple; spoon this mixture over gelatin layer in mold.
• Refrigerate for 4 hours or until firm; unmold and serve.