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 SUNSHINE CAKE RECIPE - (4.1/5)
Provided by cgipe
Number Of Ingredients 10
Steps:
- Combine cake mix, oranges (including juice) and oil; mix on medium speed until blended. Add eggs, one at a time, beating well after each addition. Pour batter in a prepared (greased and floured) 9" x 13" pan or you can use 2 9" round or square pans. Bake for approximately 20 minutes in a 350 degree oven. Cool on a rack while preparing frosting. Empty cheesecake mix in a bowl; add crushed pineapples (including juice) and sour cream; mix until all ingredients are blended. Add Cool Whip and fold into the cheesecake mixture. Frost a completely cooled cake. This cake is best if made the day before you plan to serve. Keep refrigerated
PINEAPPLE-ORANGE SUNSHINE CAKE
This citrus cake is cool and fluffy! It's a lightened up version of a cake that was popular in the 1980's. The mandarin oranges are blended into the fluffy spongelike cake. Then, it's frosted with Cool Whip mixed with vanilla pudding and crushed pineapples. The flavors give the cake a very tropical feel. Serve this cake cold...
Provided by Wanda Vance
Categories Fruit Desserts
Time 50m
Number Of Ingredients 8
Steps:
- 1. Pre heat oven to 350 degrees. Spray a 13x9 pan.
- 2. Mix all the cake ingredients. Do not drain juice from oranges.
- 3. Pour batter into the greased pan.
- 4. Bake at 350 for 35 minutes.
- 5. Let cool.
- 6. ICING: Mix together the thawed Cool Whip, box of pudding, and pineapples.
- 7. When cake has cooled spread the icing all over it. Place in refrigerator to chill. Served chilled!
LOW FAT PINEAPPLE-ORANGE SUNSHINE CAKE
This is a wonderful, quick cake that lasts up to a week in the refrigerator. No guilt and great taste!
Provided by teech
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a large bowl, mix together all cake ingredients until moist. Beat by hand for 2 minutes.
- Coat a 9 x 13 inches pan with nonstick spray. Pour batter into pan. Bake 30-40 minute or until a toothpick inserted in the center comes out clean. Cool completely.
- Frosting: In a large bowl, mix together all frosting ingredients until well blended. Spread over cake. Store in refridgerator.
- For a multilayer cake, bake batter in two 9-inch cake pans for about 25 minute or until it tests done. Split cooled layers in half horizontally, spread with frosting and stack.
Nutrition Facts : Calories 242.1, Fat 6.9, SaturatedFat 2.6, Cholesterol 53.8, Sodium 329.1, Carbohydrate 42.4, Fiber 0.8, Sugar 30, Protein 3.6
ORANGE SUNSHINE CAKE
Like oranges? You're going to love this cake! There's some work involved in getting it all together, but it's worth it! Very impressive!
Provided by Mirj2338
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F.
- Grease three 9 inch round cake pans and line bottom with wax paper cut to fit bottom of pan.
- In a medium bowl, mix flour, baking powder and salt.
- In the large bowl of an electric mixer, beat 1 cup butter and 2 cups sugar at medium speed until creamy.
- Add eggs, one at a time, beating well after each addition.
- Beat in flour mixture alternately with 3/4 cups orange juice, beating well after each addition.
- Beat in orange peel.
- Pour batter evenly into prepared pans.
- Bake in a 350 degree oven 25 to 30 minutes or until cake tester inserted in center of cakes comes out clean.
- Remove pans from oven and loosen cakes around edges with a small metal spatula.
- Turn cakes out onto wire racks; peel off and discard wax paper.
- Turn cakes, right-side up, and prick all over with a wooden pick.
- In a small saucepan, melt remaining 2 tablespoons butter, 1/3 cup sugar and 1/4 cup orange juice.
- Cook, stirring until sugar dissolves.
- Spoon slowly over warm cakes, letting syrup soak in.
- Let cakes cook completely.
- To make the filling, in a small saucepan, mix 1/3 cup sugar and gelatin.
- Add orange juice.
- Stir over low heat until gelatin dissolves.
- Add butter, stir until butter melts.
- In a small bowl, beat egg yolks; stir in orange mixture; then return mixture to saucepan.
- Cook over low heat 3 to 5 minutes, stirring until thickened.
- Cool to room temperature.
- Beat egg whites with remaining 2 tablespoons sugar until stiff; fold into cooled orange mixture.
- Refrigerate until very thick but still spreadable, about 10 minutes.
- Do not chill too long or mixture will set.
- Use to fill Orange Sunshine Cake.
- To make the frosting: in the top of a double boiler, mix egg whites, sugar, corn syrup, water and cream of tartar.
- Beat with an electric mixer or rotary beater over boiling water 7 minutes or until very stiff and glossy.
- Remove from heat; beat in vanilla.
- Use to frost Orange Sunshine Cake.
- To assemble the cake: place one cake layer on cake plate, spread with half the Orange Filling.
- Top with second cake layer, spread with Frosting.
- Top with remaining cake layer and spread with remaining Orange Filling.
- Frost sides of cake with remaining Frosting.
- Garnish with slivered orange peel, if desired.
UPSIDE-DOWN SUNSHINE CAKE
This just goes to show that tradition can be improved upon. A little orange flavor makes the pineapple sing in this classically moist and flavorful cake.
Provided by My Food and Family
Categories Home
Time 1h
Yield 12 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Spray 13x9-inch baking dish with cooking spray. Sprinkle dry gelatin mix onto bottom of prepared dish. Top with pineapple; place cherry in center of each slice.
- Prepare cake batter as directed on package; pour over fruit.
- Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 5 min. Loosen cake from sides of dish; invert onto platter. Gently remove dish; cool cake completely. Serve topped with COOL WHIP.
Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.8229 g, Sugar 0 g, Protein 2 g
PINEAPPLE ORANGE SUNSHINE CAKE
This cake has quickly become a family and work favorite. It's light and refreshing!
Provided by anna cole
Categories Cakes
Number Of Ingredients 8
Steps:
- 1. In a large bowl stir together ingredients until moist. Beat by hand 2 minutes. Pour batter into a 9 X 13 inch pan (sprayed with non-stick cooking spray). Bake 30-40 minutes until done. Cool completely before frosting
- 2. Mix together frosting ingredients until well blended. Spread over cake. Keep refridgerated.
- 3. Makes 12 servings. For Weight Watcher it's 4 points per serving.
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