ORANGE CRUSH CAKE
This Orange Crush Cake is a light and fluffy cake that is infused with Orange Crush Soda, in both the cake and frosting for a delightfully moist and orange fragranced cake!
Provided by Shawn
Categories Dessert
Time 55m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Lightly grease a 9x13" cake pan with cooking spray and set aside.
- Combine the cake mix, 1 1/4 cups of cold orange soda, canola oil and eggs in a large bowl. Whisk on low speed for 30 seconds then increase speed to medium for 2 minutes.
- Pour cake batter into prepared pan and bake for 30 to 35 minutes, until toothpick inserted in center comes out clean. Let cake cool completely.
Nutrition Facts : Calories 240 kcal, Sugar 28.8 g, Sodium 242 mg, Fat 8.4 g, Carbohydrate 39.6 g, Protein 2.4 g, Cholesterol 23.4 mg, ServingSize 1 serving
ORANGE CRUSH CAKE
Orange Crush Cake combines Orange Crush Soda and boxed cake mix and together create a super easy, moist, cake recipe to share for any special occasion.
Provided by Kelly Pugliano
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease and flour 2 cake pans.
- In a big bowl, Combine cake mix and 1 can (or measure out 12 oz.) orange soda. DO NOT ADD ANYTHING ELSE TO THE CAKE MIX.
- Pour into greased and floured cake pans and bake for 25-30 minutes or until toothpick tests clean.
- Cool 10 minutes in pan then turn out to wire rack to cool completely.
- Make frosting:
- In a mixer, combine butter, cream cheese, sugar, and vanilla.
- Whip together for 2-3 minutes until smooth.
- Separate into thirds. In one bowl, add enough orange coloring for a deep orange. In the second bowl, make orange a few shades lighter. In the last bowl, even lighter.
- Place one cooled cake on platter.
- Top with a thin layer of the lightest color.
- Top with the second layer of cake and spread a very thin layer of frosting over the entire cake.
- Place each shade of orange-colored frosting in three separate pastry bags with a large star tip (Wilton 1M).
- With the darkest color, swirl rosettes on the bottom. Repeat with middle color.
- Finish with the lightest color.
- If you do not want to make cream cheese frosting, you can easily buy a tub of vanilla frosting and use that instead.
Nutrition Facts : Calories 392 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 23 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 206 milligrams sodium, Sugar 41 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
ORANGE CRUNCH CAKE
Now here's a cake that'll wow 'em. Under that creamy white frosting are two layers of zesty orange-flavored cake, plus two layers of graham cracker/sugared pecan-spiked crunch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F (dark or nonstick pans are not recommended). Grease bottoms only of two 8- or 9-inch round cake pans. Line bottoms of pans with waxed paper, then grease and flour entire pans.
- In medium bowl, mix cracker crumbs, brown sugar, pecans, cinnamon and butter. Sprinkle 1 cup pecan mixture evenly into bottom of each pan; press gently.
- In large bowl, beat cake mix, orange peel, orange juice mixture, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour evenly into pans.
- Bake 8-inch rounds 34 to 41 minutes, 9-inch rounds 30 to 37 minutes, or until toothpick inserted in center comes out clean and tops are rich golden brown. Cool in pans 15 minutes. Carefully run sharp knife around sides of pans to loosen cakes. Remove from pans to cooling rack, placing crumb mixture side up. Cool completely, about 1 hour.
- In large bowl, stir frosting ingredients until well blended. Place 1 layer, crumb side up, on serving plate. Spread with 1 cup frosting to within 1/4 inch of edge. Add second layer, crumb side up. Frost side and top of cake with remaining frosting. Garnish with orange slices. To serve, cut cake with serrated knife. Store covered in refrigerator.
Nutrition Facts : Fat 5 1/2, ServingSize 1 Serving, TransFat 2 g
ORANGE CRUSH! FRESH SQUEEZED ORANGE AND VODKA COCKTAIL
It's vitamin C with a smile! This beverage is yummy any time of year! It's the perfect drink on a hot summer day, BBQ cookout, as well as Sunday football and/or your next New Year's party. Whatever the occasion, this drink is a fresh beverage crowd pleaser. Without a doubt, my press juicer gets a workout when friends and family come over. Just give it a try!
Provided by Coastal Roots
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Fill a pint glass with ice cubes. Pour orange-flavored vodka, triple sec, and orange juice over ice; top with lemon-lime soda. Mix well and garnish with orange slice.
Nutrition Facts : Calories 325.3 calories, Carbohydrate 34.7 g, Fat 0.4 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 6.9 mg, Sugar 27.3 g
ORANGE CRUSH CAKE
Make and share this Orange Crush Cake recipe from Food.com.
Provided by NELady
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350*F.
- Mix ingredients for the glaze; set aside.
- Mix remaining ingredients, pour into greased bundt cake pan; bake 30 - 45 minutes, until toothpick inserted into center of the cake comes out clean.
- Turn out on cake plate.
- Cover with glaze while hot.
ORANGE CRUSH CAKE
Make and share this Orange crush cake recipe from Food.com.
Provided by Rhonda O
Categories Dessert
Time 55m
Yield 16 pieces, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a 2 quart bowl, combine ingredient's for the crunchy layer and mix until crumbly.
- Divide in half.
- Press half of the mixture into each of two 9-inch greased round cake pans.
- In a 3 quart bowl use mixer at low speed to blend cake ingredients until moistened.
- Beat 2 minutes at high speed.
- Pour batter evenly over layers of crunchy mixture.
- Bake at 350-degree oven.
- Cool 10 minutes.
- Remove from pans and cool completely.
- Mix frosting ingredients in a small bowl.
- Place one layer of cake, crunchy side up on a serving plate and spread with 1/4 of the frosting.
- Top with the other layer of cake also crunchy side up.
- Spread top and sides with remaining frosting.
Nutrition Facts : Calories 397.2, Fat 22.8, SaturatedFat 3.6, Cholesterol 53.7, Sodium 427.6, Carbohydrate 45.1, Fiber 1.1, Sugar 28.5, Protein 4.6
ORANGE POUND CAKE
This pound cake is rich, moist, and bursting with orange flavor. Top with a scoop of vanilla ice cream before drizzling with syrup.
Provided by springfield70
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
- Sift flour, baking powder, salt, and baking soda together in a bowl; set aside.
- Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time, then beat in vanilla extract and orange zest. Add flour alternately with sour cream in 3 additions, beginning and ending with flour. Beat until smooth. Scrape the sides of the bowl with a rubber spatula. Spread evenly in the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool on a wire rack for 10 minutes, then unmold the cake onto the wire rack to cool completely.
- While the cake is cooling, bring orange juice, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and cook until syrupy, about 15 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time. Drizzle warm syrup over cake slices.
Nutrition Facts : Calories 628 calories, Carbohydrate 95.7 g, Cholesterol 149.7 mg, Fat 25.1 g, Fiber 1.1 g, Protein 7.5 g, SaturatedFat 14.9 g, Sodium 192 mg, Sugar 70.2 g
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