Aunt Clara Maes Pineapple Orange Cake Recipes

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.

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).

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 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 SUNSHINE CAKE

Steps:

• Combine cake mix, eggs, 1 package of pudding, vegetable oil, orange extract, and mandarin oranges and beat well for about 3 minutes.
• Bake in 3 - 9 inch greased and floured round cake pans for 20-25 minutes in a pre-heated 350 degree F (175 degrees C) oven.
• To Make Frosting: Fold pudding and pineapple into whipped topping and frost cake. Keep refrigerated.

MANDARIN ORANGE CAKE WITH PINEAPPLE FROSTING

Steps:

• Spray 9x13-inch baking pan with cooking spray.
• Beat together all cake ingredients for 4 minutes.
• Bake cake according to time on box.
• Let cool completely.
• Mix together all frosting ingredients.
• Spread on cooled cake and refrigerate until serving.

AUNT TOOTIE'S PINEAPPLE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir together 1/3 cup of sugar and cornstarch in a small saucepan. Stir in the crushed pineapple with the juice, then bring to a simmer over medium heat. Cook and stir until the mixture has thickened and turned clear. Remove from the heat and allow to cool.
• While the pineapple mixture is cooling, place the milk, vanilla extract, cream cheese, 1/2 cup sugar, and salt into a blender. Pulse until the mixture is combined, then add an egg and pulse until smooth. Add the remaining egg, and pulse again until the mixture is smooth. Pour into the pie shell and smooth the top. Carefully pour the pineapple mixture over the pie until evenly covered, then sprinkle with a pinch of nutmeg.
• Bake in the preheated oven for 10 minutes, then reduce the heat to 325 degrees F (165 degrees C), and continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Cool to room temperature, then refrigerate for several hours before serving cold.

AUNT MURNA'S JAM CAKE

Steps:

• Soak raisins in pineapple and juice several hours or overnight. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add jam and buttermilk; beat until well blended. Sift together dry ingredients; add to batter. Beat on low just until combined. Stir in the raisins, pineapple and pecans. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, about 50 minutes. Cool in pans for 10 minutes before removing to wire racks. , For icing, melt butter in a saucepan over medium heat. Stir in brown sugar and milk; bring to a boil. Remove from the heat. Cool just until warm; beat in enough confectioners' sugar for icing to reach spreading consistency. Add more sugar for thicker icing or more milk to thin it. Frost cooled cake.

AUNT CLARA MAE'S PINEAPPLE ORANGE CAKE

Steps:

• 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.
• 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.
• Added Bonus: any leftover icing can be slightly frozen and eaten like ice cream. YUM!