HAWAIIAN SUNSET CAKE
This three-layer orange cake is pretty enough for company, but it's so simple to fix that you'll find yourself making it all the time. A boxed mix keeps it convenient while the pineapple-coconut filling makes it a crowd-pleaser. -Kara De la vega, Suisun City, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° 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., In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. , Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving.
Nutrition Facts : Calories 548 calories, Fat 23g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 384mg sodium, Carbohydrate 80g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.
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.
PINEAPPLE-ORANGE CREAM CAKE
Make and share this Pineapple-Orange Cream Cake recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients.
- Pour into 2-9 inch greased and floured layer cake pans.
- Bake at 350 degrees for 30-35 minutes. Cool.
- Combine instant pudding and crushed pineapple. Put in refrigerator for an hour. When ready to ice, fold in whipped topping.
- Frost layers and top and sides of cake.
Nutrition Facts : Calories 404.6, Fat 20.2, SaturatedFat 5.2, Cholesterol 86.5, Sodium 432.5, Carbohydrate 52.3, Fiber 1, Sugar 35.9, Protein 5
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-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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PINEAPPLE ORANGE CAKE — LET'S DISH RECIPES
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4.4/5 (29)Estimated Reading Time 2 minsServings 8Total Time 40 mins
- Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Cool completely.
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5/5 (5)Total Time 25 minsCategory DessertCalories 340 per serving
- In a mixer, or with a blender, beat pudding mix, crushed pineapple, and whipped topping together and spread generously over the cooled cake.
ORANGE PINEAPPLE CAKE - TOGETHER AS FAMILY
From togetherasfamily.com
4.9/5 (12)Calories 272 per servingCategory Dessert
- Heat oven to 350°. Prepare a 9x13 baking dish by spraying with cooking spray. Set aside.*If wanted, you can make this recipe in 3 (8" or 9") round cake pans for a layered cake. I prefer it in the 9x13 baking dish so that's what I do. The cake is so moist that sometimes it's hard to get the layers to stay together and form. The frosting is also a looser frosting (aka - not stiff like a buttercream frosting) so it's easier to frost the 9x13 cake.
- In a large bowl with a handheld mixer, or bowl of a stand mixer, combine the cake mix (do not prepare just add the dry cake mix), mandarin oranges (juice and all), oil, sour cream, and eggs. Beat together for 1-2 minutes until completely combined and oranges are broken up.
- Pour into the prepared pan. Bake for 25-30 minutes or until sides start to pull away from the pan and a toothpick inserted into the middle of the cake comes out with moist crumbs only.
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