Orange Pineapple Torte Food

ORANGE PINEAPPLE TORTE

Steps:

• In a large bowl, combine the cake mix, one package of pudding mix, egg whites, water, oil and baking soda; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into two 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. , For filling, whisk milk and remaining pudding mix for 2 minutes; let stand for 2 minutes (mixture will be thick). Fold in whipped topping. In a small bowl, combine 1-1/2 cups pudding mixture with pineapple and half of the oranges. , Cut each cake horizontally into two layers; top with a third of pineapple mixture. Repeat layers twice. Top with the remaining layer. Frost top and sides of cake with remaining pudding mixture. Store in the refrigerator. Garnish with remaining oranges and mint if desired.

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.

ORANGE ANGEL FOOD CAKE DESSERT

Steps:

• Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert tube pan; cool completely., In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside. Cut cake into 2-in. slices; arrange cake slices in a ungreased 13-in. x 9-in. dish. With a meat fork, poke holes about 2 in, apart into the cake. Slowly pour gelatin over cake; chill until set., In a large bowl, whisk milk and pudding mix for 2 minutes. Whisk in extract. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Garnish with orange slices and almonds. Cover and refrigerate until serving.,

PINEAPPLE ANGEL FOOD CAKE

Steps:

• Heat the oven to 350 degrees F. Grease a 13-by-9-inch glass baking dish with nonstick cooking spray. Put the dry angel food cake mix and crushed pineapple in a large bowl and beat with an electric mixer on low speed for 30 seconds. Increase the speed to medium and beat for one more minute. Transfer the batter to the prepared baking dish.
• Bake until the cake springs back when pressed in the center, 25 to 30 minutes. Place the cake on a wire rack and let cool completely, about 2 hours. Slice with a serrated knife. Refrigerate any leftovers.

MANDARIN ORANGE CAKE WITH PINEAPPLE FROSTING

Steps:

• For cake: Mix all ingredients together and bake at 350 for 35 minutes. If you make the cake in a bundt pan (rather than a 9X13), the cook time will be closer to 45 minutes.
• Once the cake is cooled, mix the pineapple and pudding together. Let set for a few minutes until slightly thickened and then fold in the Cool Whip. Spread on cake and keep refrigerated until ready to serve. Enjoy!

PINEAPPLE TORTE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease and flour a 9x13" cake pan.
• Mix the flour, sugar, baking soda, crushed pineapple, eggs, vanilla, and pecans (if using) together.
• Pour into prepared pan.
• Bake for 30 minutes.
• Cool on wire rack.
• Frost with cream cheese frosting.

PINEAPPLE MARSHMALLOW DESSERT

Steps:

• In a heavy saucepan over low heat, melt marshmallows and milk. Remove from heat and cool, stirring occasionally.
• Stir in lemon extract, pineapple and whipped cream. Mix well.
• Combine graham crumbs and butter. Press 1 1/2 cups into a 13 x 9" pan.
• Spread the pineapple mixture on top. Sprinkle with remaining crumb mixture.
• Refrigerate 2 - 3 hours before serving.

ORANGE PINEAPPLE TORTE

Steps:

• In a mixing bowl, combine cake mix, one package of pudding mix, egg whites, water, oil and baking soda. Beat on low speed for 1 minute; beat on medium for 4 minutes. Pour into two greased and floured 9-in. round cake pans. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely.
• For filling, combine milk and remaining pudding mix. whisk for 2 minutes; let stand for 2 minutes. Fold in whipped topping. In a medium bowl, combine 1-1/2 cups pudding mixture with pineapple and half of the oranges. Slice each cake layer in half horizontally. Spread pineapple mixture between the layers. Frost top and sides of cake with remaining pudding mixture. Garnish with remaining oranges and mint if desired.

ORANGE-PINEAPPLE ANGEL TORTE

Steps:

• Measure gelatin and sprinkle over cold water; let stand 1 minute. Add boiling water and stir until gelatin is completely dissolved.
• Add sugar, orange and lemon juice. Chill until consistency of unbeaten egg whites.
• Whip 1 cup cream and fold into above mixture. Add crushed pineapple.
• Prepare a 2 or 2.5 quart glass bowl or a 9-inch rectangular glass dish with a non-stick surface. Arrange a layer of angel food cake on the bottom of the dish.
• Add a layer of pineapple cream and a few mandarin oranges. Continue layering, ending with the pineapple cream. Cover with plastic wrap, and refrigerate overnight.
• Whip remaining 1 cup of cream and add confectioners' sugar.
• Unmold the dessert and cover with sweetened whipped cream.
• Decorate with mandarin oranges and pecans, if desired.

ORANGE PINEAPPLE TORTE

Steps:

• In a mixing bowl, combine cake mix, one package of pudding mix, egg whites, water, oil and baking soda. Beat on low speed for 1 minute; beat on medium for 4 minutes. Pour into two greased and floured 9-in. round cake pans. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely.
• For filling, combine milk and remaining pudding mix. whisk for 2 minutes; let stand for 2 minutes. Fold in whipped topping. In a medium bowl, combine 1-1/2 cups pudding mixture with pineapple and half of the oranges. Slice each cake layer in half horizontally. Spread pineapple mixture between the layers. Frost top and sides of cake with remaining pudding mixture. Garnish with remaining oranges and mint if desired.