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.
AUNT VERNA'S ORANGE CAKE
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together honey and eggs until thoroughly integrated. Stir in orange zest. Sift together flour, baking powder, and baking soda. Add slowly to egg mixture. Lightly grease a loaf pan with butter. Add the mixture to the pan and bake. After 30 minutes check for doneness with a wooden skewer. (If it comes out clean, you are done. If not, give it another 5 minutes and check it again).
AUNT CLARA MAE'S PINEAPPLE ORANGE CAKE
My great Aunt Clara Mae used to make this wonderful cake for all our family gatherings. I love that it is so most!
Provided by ginny dhondt
Categories Cakes
Time 40m
Number Of Ingredients 7
Steps:
- 1. Mix cake mix, oranges in juice, eggs, and vegetable oil until oranges are broken up good and blended well. Pour into 2 to 4 8" round pans and bake at 350 degrees. (about 25-30 minutes for 2 pans, 15 to 20 for more pans) Remove from oven and cool on wire racks.
- 2. For icing, place pineapples with juice in a medium mixing bowl. Pour instant pudding mix on top, and mix together. Let sit about 5 minutes, then fold Cool Whip into the mixture. Ice cake, and store in refrigerator.
- 3. Added Bonus: any leftover icing can be slightly frozen and eaten like ice cream. YUM!
ORANGE-PINEAPPLE CARROT CAKE
This is an easy, moist, and tender carrot cake with delicate tropical flavors and macadamia nuts. There are a lot of ingredients, but they come together in just minutes.
Provided by Juenessa
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 17
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.).
Nutrition Facts : Calories 655.2, Fat 34.9, SaturatedFat 14.8, Cholesterol 126.2, Sodium 539.5, Carbohydrate 81.8, Fiber 2.2, Sugar 61.1, Protein 7.7
NO COOK PINEAPPLE ORANGE ANGEL FOOD CAKE
Here's one of those "no cook quickie cakes" to put together when you are busy with other things. It's cool, low fat, fairly low sugar, yet has such a good flavor. I've seen similar recipes in magazines but they use pineapple and strawberries. My mother in law makes this with mandarin oranges and everyone loves it. I made a chocolate cake and this one when we had a crowd to feed, including 12 kids. This cake was gone and there was still half a chocolate cake left. Cooking time is really chilling time.
Provided by Monique in LA
Categories Dessert
Time 2h2m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Cut angel food cake into 2 or 3 layers.
- Stir the crushed pineapple and vanilla pudding until blended.
- Add madarin oranges, mixing well with pudding mixture. The orange sections will resemble the crushed pineapple when finished.
- Fold in cool whip.
- Frost layers of cake generously with this mixture and use remaining to "frost" the outside of the cake.
- You can arrange more mandarin orange sections along the top of the cake if desired. Gives it some color.
- Let chill for a couple of hours, if you can wait that long.
- Last time I wanted to let it "chill" it was gone before the chill time was finished.
Nutrition Facts : Calories 330.4, Fat 4.1, SaturatedFat 3.3, Cholesterol 0.6, Sodium 452.1, Carbohydrate 70, Fiber 1.4, Sugar 47.1, Protein 6
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.
PINEAPPLE ORANGE POUND CAKE
I use Duncan Hines pineapple supreme cake mix..orange is good as well..of course, that changes the name...
Provided by grandma2969
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350*.Grease and flour 10" bundt pan -- set aside.
- FOR CAKE:.
- combine cake mix, pudding mix, eggs, 1 cup orange juice, oil and orange peel in large bowl.
- Beat at medium speed with electric mixer for 2 minutes.
- Pour into pan.
- Bake at 350* for 50-60 minutes or until toothpick inserted near the center comes out clean.
- Cool 25 minutes in pan.
- Invert onto serving plate.
- FOR GLAZE:.
- Combine sugar and 1/4 cup orange juice in small pan --
- Simmer 3 minutes.
- Brush warm glaze over cake.
Nutrition Facts : Calories 138.2, Fat 7.8, SaturatedFat 1.3, Cholesterol 70.5, Sodium 125.6, Carbohydrate 15.1, Fiber 0.1, Sugar 14.4, Protein 2.3
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