ORANGE PINEAPPLE CAKE
This fruity, flavorful Orange Pineapple Cake is super moist and perfect for spring and summer gatherings!
Provided by Melissa Diamond
Categories Cakes and Cupcakes
Number Of Ingredients 19
Steps:
- For the Orange CakePreheat to 325 if using three 8x2 inch round pans like we did. Preheat the oven to 350 degrees if using two 8x2 round pans. Grease and flour three 8 x 2 inch round pans. (You can also use two 8x2 inch round pans for thicker layers but we like the additional layer of filling that three cake layers allows.) In a separate bowl, add the flour, baking powder, salt and zest of 1 orange - whisk to blend and set aside. In another bowl, add the thawed orange juice concentrate, milk and orange extract. Set aside. In the bowl of your mixer, add the butter and mix on medium speed until softened and smooth. Gradually add the sugar and mix on medium speed for 4 to 5 minutes, until light and fluffy, a bit longer if using a hand mixer. Add the eggs 1 at a time, mixing after each until blended in. Alternately, add the flour mixture (3 additions) and the milk (2 additions) beginning and ending with the dry ingredients. You can also add orange coloring now, add just a little at a time so you can control the intensity of color. Do not over mix the batter or mix above medium speed. Scrape bottom and sides of bowl. Pour into prepared pans, smoothing the top of the cake batter with the back of a spoon. This recipe makes 6 cups batter FOR CAKE LAYERS : If using 3 cake pans bake at 325 degrees for 22 to 25 minutes. For 2 pans Bake at 350 degrees for 30 to 35 minutes. The cake is done when a toothpick inserted in the center comes out clean or with only a few crumbs attached. Let cool in pans 5-10 minutes then turn out. FOR CUPCAKES: Bake at 350 degrees for 18 to 20 minutes. This will make 2 dozen plus cupcakes. For the Pineapple and Cream FillingCombine the pudding mix and heavy cream in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk fine also. If using a mixer, start on low speed until well combined. Then, switch to high speed and whip the pudding until thick and fluffy. If mousse is too thick, mix in small amounts of heavy cream to reach desired consistency. If mixing by hand, simply whisk rapidly for a couple of minutes or until mixture is nice and thick. Fold in crushed, drained, pineapple until well combined. For the Whipped Orange Mascarpone Frosting Freeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator. Use the whisk attachment for a stand mixer, beaters on your hand mixer. Beat the whipped cream until stiff peaks form. (While beating, you can add drops of orange coloring gel if you like) This can happen very quickly so don't walk away from the mixer. You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak. Keep in the refrigerator while completing the next step. In another bowl combine the mascarpone, powdered sugar and extract. Beat until very smooth. Fold the whipped cream into this mixture and frost. Assembling the Cake Place the first cake layer on your pedestal or cake base. Spread with pineapple and cream filling. It is thick enough that no dam is required, but I spread the filling about 1/2 inch from the edge of the cake. Place the second layer on top and repeat. Top with the third cake layer and spread the top with the pineapple and cream filling. I left about an inch of space around the filling which I later filled with my frosting border. Frost the cake with whipped Orange Mascarpone Frosting. This is a softer frosting with a whipped consistency. You may find it easier to pipe it on using a piping bag with the tip snipped away (or an icer tip) and then smooth over it with a bench scraper. This is what worked well for me. I piped a rosette border around the top edge of the cake using a 2D piping tip, and also piped a shell border using the 2D tip around the base of the cake. *Cake should be refrigerated until closer to the time of serving.
PINEAPPLE ORANGE CAKE
This is one of my favorite cakes. It's moist and light yet so satisfying. I've been adapting it for years and now it's almost guilt-free. -Pam Sjolund, Columbia, South Carolina
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13x9-in. baking dish coated with cooking spray. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 231 calories, Fat 5g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 310mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
ORANGE DREAM CAKE
We tried to save room for a big slice of this pretty cake. The flavor of orange and lemon really comes through. With a heavenly whipped cream frosting, this cake is a delightful end to a terrific meal. -Willa Govoro, St. Clair, Missouri
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in juices and zest until well blended (mixture may appear curdled). Combine the flour, baking powder and salt. Gradually add to creamed mixture until well blended. , Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a small bowl, combine the coconut, sugar, juices and 3 teaspoons zest. Let stand for 10-15 minutes or until sugar is dissolved. Fold in whipped cream. Spread between cake layers and over the top. Sprinkle with remaining orange zest. Chill for at least 1 hour. Store in the refrigerator.
Nutrition Facts : Calories 369 calories, Fat 18g fat (11g saturated fat), Cholesterol 76mg cholesterol, Sodium 402mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
ORANGE PINEAPPLE DREAM CAKE
Make and share this Orange Pineapple Dream Cake recipe from Food.com.
Provided by TexasLady 48
Categories Dessert
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Beat all and bake 30-45 minutes at 325 degrees in a greased and floured 9 x 13 inch pan or two 9 inch round pans.
- Frosting:.
- Sprinkle pudding over pineapple and let stand for a little while. Add cool whip and mix well. Frost cake quickly as this sets up fast.
- Refrigerate cake.
Nutrition Facts : Calories 603.5, Fat 24.7, SaturatedFat 14.3, Cholesterol 107.1, Sodium 634.4, Carbohydrate 90.7, Fiber 2, Sugar 37.5, Protein 7.3
PINEAPPLE DREAM CAKE
Make and share this Pineapple Dream Cake recipe from Food.com.
Provided by Virginia
Categories Dessert
Time 4h30m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Make cake according to package directions in 3 9" cake pans (or one 13x9 pan) that have been greased and floured.
- Cool cake completely.
- To make frosting mix pudding mix and crushed pineapple with juice. Then fold in the thawed Cool Whip.
- Frost cake (you may have to secure layers with tooth pick).
- Must chill cake at least 4 hours before serving, overnight is best.
Nutrition Facts : Calories 3591.1, Fat 147.5, SaturatedFat 23.3, Cholesterol 644.7, Sodium 4794.8, Carbohydrate 532, Fiber 8.3, Sugar 350.3, Protein 42.8
ORANGE-PINEAPPLE CAKE
This is an easy cake, but taste so devine. Be prepared to be very popular where ever you take it. It is pretty so it looks like you worked a lot harder on it than you really have to. Yummy!!
Provided by TXHomemaker
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Cake: Grease and flour 3 8 inch round cake pans.
- Mix cake mix, oil, eggs,& Mandarin oranges including juices.
- Pour in to prepared pans.
- Bake at 350 for 30 minutes (check with tooth pick) or until tooth pick is clean.
- Do not over cook layers.
- Icing: Drain Pinapple and save juice.
- Mix Cool Whip,instant pudding, and pineapple in large mixing bowl.
- Spoon pineapple juice over each layer before icing.
- Spread icing over each layer and ice cake.
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