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.
ORANGE CUPCAKES WITH ORANGE CRUSHED PINEAPPLE WHIPPED CREAM TOPPING
Steps:
- For the cupcakes: Preheat the convection oven to 325 degrees F or a standard oven to 350 degrees F.
- In large mixer bowl, cream together the sugar and butter until light and fluffy with a heavy duty mixer. Add the eggs, one at a time, and mix thoroughly after each addition. Add the orange extract and mix well. Combine the flour, baking soda and salt. Add half of the flour to the mixer bowl along with the cream. Mix until the flour is mixed in, scraping the sides of the bowl with a rubber spatula. Add the rest of the flour mixture, orange soda and orange zest. Mix until the batter is smooth and all of the flour lumps are gone.
- Fill 24 cupcake liners half full and bake for 20 minutes in the convection oven or 28 minutes in the standard oven. The tops of the cupcakes should be lightly browned. Check the cupcakes to make sure no batter sticks to a wooden toothpick when inserted into the cupcake. Cool the cupcakes completely.
- For the topping: In large mixer bowl, beat the cream, sugar and extract on medium speed until stiff peaks form using heavy duty mixer. Gently fold in the pineapple and zest using a plastic spatula.
- To assemble: Top each cupcake with large dollop of topping. Serve immediately or chill until ready to serve.
PINEAPPLE ORANGE CUPCAKES 2008
You can use pineapple or applesauce in these cupcakes and frost with the frosting recipe included or a nice cream cheese frosting with a bit of orange zest added.
Provided by andypandy
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 15
Steps:
- Cream well the butter and brown sugar, add in the egg, pineapple and vanilla.
- Combine zest with dry ingredients and combine until a light fluffy batter.
- Place into lined muffin cupcake tins and bake until tester comes away with just a few moist crumbs attached.
- Baking at 350 degrees for about 20 to 25 minutes.
- Place on wire rack, then remove five minutes later onto rack, let cool completely.
- Combine frosting ingredients adding just enough orange juice to make a spreadable frosting, to your liking.
- Frost cooled cupcakes and serve.
Nutrition Facts : Calories 284.8, Fat 10.1, SaturatedFat 6.2, Cholesterol 43.1, Sodium 235.1, Carbohydrate 47.7, Fiber 0.4, Sugar 38.9, Protein 1.8
PINEAPPLE ORANGE CUPCAKES
These Pineapple Orange Cupcakes are an easy, light dessert idea that are nearly guilt free!
Provided by Aimee
Categories Cupcake
Time 1h23m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Line a cupcake tin with paper cupcake liners. Set aside.
- In a large bowl mix white cake mix, mandarin oranges (with liquid), egg whites, and apple sauce. Beat for 2 minutes.
- Spoon cake batter into cupcake liners, until evenly distributed, about 2/3 full.
- Bake cupcakes for 18-20 minutes, until toothpick inserted in the center is dry.
- Remove from oven and cool cupcakes on wire rack, completely.
- For the frosting, in a bowl mix together the crushed pineapple (with juices) with the pudding mix. Fold in Cool Whip.
- Spoon frosting over each cupcake. Add a slice of mandarin orange for garnish, if desired. Refrigerate one hour or more.
- Store in airtight container in refrigerator for up to 4 days. ENJOY.
Nutrition Facts : Calories 64 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cupcake, Sodium 43 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
PINEAPPLE ORANGE CAKE/CUPCAKES
A coworker shared this recipe with me. I am not sure of the source. I made them as cupcakes. Prep time does not include chilling in refrigerator. These were made using a Pillsbury Splenda sweetened cake mix. I also purchased the no sugar added 6-pack snack size applesauce (Each one contains 3.95 oz).
Provided by Tastings by CeCe
Categories Dessert
Time 59m
Yield 26-30 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- In large bowl, beat cake mix, oranges, egg whites, and applesauce on low speed for 2 minutes.
- Pour into a 13x9x2 inch baking dish coated with nonstick spray. OR into lightly sprayed muffin pans.
- Bake at for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack.
- In a bowl, combine pineapple and pudding mix. Fold in whipped topping until just blended. Spread over cake.
- Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 116, Fat 2.5, SaturatedFat 0.4, Cholesterol 0.4, Sodium 188.6, Carbohydrate 22.4, Fiber 0.7, Sugar 13.3, Protein 1.7
PINEAPPLE UPSIDE DOWN CUPCAKES
Love to make these little guys for family gatherings or just as treats for home to pack into lunches. Easy recipe to make. Adaptations can be made to make this completely from scratch. This is just a yummy simplified version!
Provided by Bri
Categories Desserts Cakes Upside-Down Cake Recipes Pineapple Upside-Down Cake Recipes
Time 45m
Yield 24
Number Of Ingredients 10
Steps:
- Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
- Spray 24 muffin cups with cooking spray.
- Line a work surface with waxed paper.
- Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
- Spoon 1 tablespoon brown sugar in each muffin cup.
- Press a maraschino cherry into the center of the brown sugar in each muffin cup.
- Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
- Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
- Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
- Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 38.6 g, Cholesterol 33.4 mg, Fat 9 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3.6 g, Sodium 174.1 mg, Sugar 28.4 g
PINEAPPLE-ORANGE POUND CAKE RECIPE - (3.5/5)
Provided by á-5343
Number Of Ingredients 7
Steps:
- 1.Preheat oven to 350°F. Grease and flour 10-inch Bundt pan. 2.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 prepared pan. 3.Bake 50 to 60 minutes or until toothpick inserted into center comes out clean. Cool 25 minutes in pan. Invert onto serving plate. Combine sugar and 1/4 cup orange juice in small saucepan. Simmer 3 minutes. Brush warm glaze on cake.
PINEAPPLE ORANGE PANCAKES
This recipe was created out of desperation for a new delicious pancake recipe. And to say the least, my husband absolutely LOVES them. I make them almost every Sunday. I guarantee these will be the best pancake you've ever made!
Provided by CHANN
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat a lightly oiled griddle over medium heat.
- In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.
- In a small bowl, beat together egg, orange juice, buttermilk, and canola oil. Whisk into the flour mixture. Stir in pineapple.
- Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.
Nutrition Facts : Calories 271 calories, Carbohydrate 41.3 g, Cholesterol 48.3 mg, Fat 9 g, Fiber 1.3 g, Protein 6.4 g, SaturatedFat 1.2 g, Sodium 385.1 mg, Sugar 16.2 g
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
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 CAKE (PIG PICKIN' CAKE) RECIPE
If you want a super flavorful cake this pineapple orange cake recipe is the one you need to try.
Provided by Camille Beckstrand
Categories Dessert
Time 40m
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 13-in. x 9-in. baking dish coated with cooking spray.
- Bake at 350° for 25-30 minutes or until a toothpick inserted near 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. Garnish with sliced oranges.
Nutrition Facts : Calories 265 kcal, Carbohydrate 51 g, Protein 4 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 381 mg, Fiber 2 g, Sugar 34 g, ServingSize 1 serving
ORANGE DREAM MINI CUPCAKES
The bright taste of these cute cupcakes reminds me and my friends of orange-and-vanilla frozen treats. -Jen Shepherd, St. Peters, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. Line 48 mini-muffin cups with paper liners. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in orange zest, orange juice and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 5 minutes before removing to wire racks to cool completely., For buttercream, in a large bowl, beat butter and salt until creamy. Gradually beat in confectioners' sugar, milk and vanilla until smooth., Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with marmalade. Pipe or spread buttercream over tops.
Nutrition Facts : Calories 96 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 72mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
PINEAPPLE UPSIDE-DOWN CUPCAKES
Everyone loves cupcakes, and no one can resist pineapple upside-down cake. We've found a way to brings these favorites together in a sure-to-please treat.
Provided by By Jessica Walker
Categories Dessert
Time 50m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
- Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
- In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 25 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 18 g, TransFat 0 g
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