ORANGE PINEAPPLE CAKE
This orange pineapple cake is so refreshing with its light and airy whipped pineapple frosting and sweet, fruity base.
Provided by Amanda Formaro
Categories Dessert
Time 1h50m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 slice, Calories 376 kcal, Carbohydrate 42 g, Protein 3 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 80 mg, Sodium 282 mg, Fiber 1 g, Sugar 28 g, UnsaturatedFat 11 g
ORANGE/COCONUT/PINEAPPLE CAKE
My daughter needed to make a cake for 4-H and we just threw together a recipe using cake mix and other stuff we had in the house. She won a blue ribbon and auctioned it off for $350. It was great.
Provided by Rhonda Sims
Categories Cakes
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Follow direction on cake box. Add small package of vanilla pudding.
- 2. Add mandarin oranges with just a little of the juice. You can add a little bit of coconut and/or pineapple to add a different flavor to the cake.
- 3. Bake according to package directions. Cake is best cooked in large cake pan. 13X9 works well. Bake until center pops up or toothpick inserted comes out clean. This cake will be very moist so sometimes the toothpick will have a little juice on it.
- 4. While cake is cooling, mix the large package of pudding, whipped topping, pineapple and coconut together in a large bowl. Mix on low speed until all ingredients are completely mixed. Frosting will be thick and if whipped topping is frozen at time of mixing it will take a little time to mix. This frosting comes out thick and will spread well on a cool cake. Keep Covered and Refrigerated. I toasted some of the coconut to add a bit of crunch to the frosting.
PINEAPPLE ORANGE TRIFLE
Guests are pleasantly surprised to see this lovely trifle on my holiday table. Coconut, pineapple and mandarin oranges lend a tropical taste to every spoonful. -Renee Schwebach, Dumont, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving 2/3 cup juice; set pineapple aside. In a large bowl, whisk the milk, pineapple juice and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in sour cream; fold in oranges and pineapple., Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the pudding mixture. Repeat layers twice. Cover and refrigerate for 3 hours. Combine whipped topping and extract; spread over the top. Sprinkle with coconut.
Nutrition Facts : Calories 269 calories, Fat 9g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 404mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
EASTER LAMB CAKE
My grandmother started the tradition of making this molded Easter lamb cake when I was little. We continue to make it every Easter. The memory is so special that I keep the lamb mold in my kitchen next to my cookbooks as a decoration. Make sure to grease and flour the mold really well so that the cake does not stick. - Debra Waggoner, Grand Island, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Thoroughly grease and flour inside of a 3D lamb cake pan. , In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, sift flour, baking powder and salt together twice; add to creamed mixture alternately with milk, beating well after each addition., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to bottom half of mold (the bottom half is the face of the lamb). Place top mold (back of lamb) on top, interlocking seams (make sure half with vent hole is on top to permit steam to escape). Place on a baking sheet., Bake until a toothpick inserted in vent hole comes out clean, 45-50 minutes. Let cool 15 minutes before removing to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and vanilla. Frost cake. Attach sprinkles for eyes and nose; sprinkle body with coconut. If desired, decorate with additional coconut and jelly beans.
Nutrition Facts : Calories 377 calories, Fat 17g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 286mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 0 fiber), Protein 4g protein.
PINEAPPLE ORANGE COCONUT CAKE
I love all these ingredients so i put them all together. And it like a tropical drink in a cake.
Provided by NIKKI SMITH
Categories Other Desserts
Time 40m
Number Of Ingredients 8
Steps:
- 1. In a large bowl, beat the cake mix, drained oranges, eggs and applesauce on low speed for 2 minutes. Pour into a 13-in x 9-in. Baking dish coated with cooking spray.
- 2. Bake 350 degree for 25-30 minutes or until a toothpick inserted at the center come out clean. Cool on wire rack.
- 3. In a bowl, combine the pineapple, coconut and pudding mix. Fold in the whipped topping just until blended. Spread over cake. Refrigerate for at least hour before serving.
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