Pineapple Orange Cakecupcakes Recipes

ORANGE PINEAPPLE CAKE

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.

ORANGE CUPCAKES WITH ORANGE CRUSHED PINEAPPLE WHIPPED CREAM TOPPING

Steps:

• For the cupcakes: Preheat the convection oven to 325 degrees F or a standard oven to 350 degrees F.
• In large mixer bowl, cream together the sugar and butter until light and fluffy with a heavy duty mixer. Add the eggs, one at a time, and mix thoroughly after each addition. Add the orange extract and mix well. Combine the flour, baking soda and salt. Add half of the flour to the mixer bowl along with the cream. Mix until the flour is mixed in, scraping the sides of the bowl with a rubber spatula. Add the rest of the flour mixture, orange soda and orange zest. Mix until the batter is smooth and all of the flour lumps are gone.
• Fill 24 cupcake liners half full and bake for 20 minutes in the convection oven or 28 minutes in the standard oven. The tops of the cupcakes should be lightly browned. Check the cupcakes to make sure no batter sticks to a wooden toothpick when inserted into the cupcake. Cool the cupcakes completely.
• For the topping: In large mixer bowl, beat the cream, sugar and extract on medium speed until stiff peaks form using heavy duty mixer. Gently fold in the pineapple and zest using a plastic spatula.
• To assemble: Top each cupcake with large dollop of topping. Serve immediately or chill until ready to serve.

PINEAPPLE ORANGE CAKE

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.

PINEAPPLE ORANGE CUPCAKES 2008

Steps:

• Cream well the butter and brown sugar, add in the egg, pineapple and vanilla.
• Combine zest with dry ingredients and combine until a light fluffy batter.
• Place into lined muffin cupcake tins and bake until tester comes away with just a few moist crumbs attached.
• Baking at 350 degrees for about 20 to 25 minutes.
• Place on wire rack, then remove five minutes later onto rack, let cool completely.
• Combine frosting ingredients adding just enough orange juice to make a spreadable frosting, to your liking.
• Frost cooled cupcakes and serve.

PINEAPPLE ORANGE CAKE/CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• In large bowl, beat cake mix, oranges, egg whites, and applesauce on low speed for 2 minutes.
• Pour into a 13x9x2 inch baking dish coated with nonstick spray. OR into lightly sprayed muffin pans.
• Bake at for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack.
• In a bowl, combine pineapple and pudding mix. Fold in whipped topping until just blended. Spread over cake.
• Refrigerate for at least 1 hour before serving.

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.

PINEAPPLE-ORANGE CAKE

Steps:

• Heat oven to 350°F Grease bottom only of 13x9 pan; lightly flour.
• Beat cake mix, oil, nuts, eggs, and oranges in a large bowl with mixer on low speed two minutes. Pour into pan.
• Bake 30-35 minutes.
• Cool 1 Hour.
• Make frosting while cake is cooling: Mix instant pudding with the 1/2 pint whipping cream and cold milk. Beat until thick with mixe. When thick, add the well drained crushed pineapple.

ORANGE-PINEAPPLE CARROT CAKE

Steps:

• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Combine first 5 ingredients in medium bowl; whisk to blend. Using an electric mixer, beat 2 cups sugar, eggs, 1/2 cup juice concentrate, sour cream, and vegetable oil in large bowl until smooth. Beat in dry ingredients; stir in carrots, pineapple, raisins, and nuts. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.
• Combine cream cheese, butter, and remaining 1/4 cup juice concentrate in medium bowl. Beat until blended. Add powdered sugar and beat until smooth. Spread frosting over cake. (Can be prepared 2 days ahead. Chill until frosting sets, then cover and keep chilled.)

ORANGE DREAM MINI CUPCAKES

Steps:

• Preheat oven to 325°. Line 48 mini-muffin cups with paper liners. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in orange zest, orange juice and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 5 minutes before removing to wire racks to cool completely., For buttercream, in a large bowl, beat butter and salt until creamy. Gradually beat in confectioners' sugar, milk and vanilla until smooth., Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with marmalade. Pipe or spread buttercream over tops.

ORANGE-PINEAPPLE CAKE

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.