Pineapple Orange Cakes Recipes

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.

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.

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.

ORANGE PINEAPPLE CAKE

Steps:

• Preheat the oven to 350F.
• Remove 15 oranges from the can and set to the side for topping. Reserve the rest of the oranges and the liquid for the cake mix.
• In a large mixing bowl combine the yellow cake mix, vegetable oil, sour cream, eggs and the remaining oranges with liquid.
• Pour into a greased 9x13 casserole dish. Bake based on the time designated on the box, about 30 minutes. Remove from the oven, transfer to wire rack, and allow to cool completely about an hour.
• In another large mixing bowl combine the heavy whipping cream, powdered sugar, and instant vanilla pudding mix. Use a handheld mixer to whip into a thick, creamy topping. Mix in the crushed pineapple and its juice just until combined.
• Top the cake with the whipped frosting.
• Decorate with reserved mandarin oranges and pineapple tidbits.

PINEAPPLE-ORANGE CAKE

Steps:

• Heat oven to 350°F Grease bottom only of 13x9 pan; lightly flour.
• Beat cake mix, oil, nuts, eggs, and oranges in a large bowl with mixer on low speed two minutes. Pour into pan.
• Bake 30-35 minutes.
• Cool 1 Hour.
• Make frosting while cake is cooling: Mix instant pudding with the 1/2 pint whipping cream and cold milk. Beat until thick with mixe. When thick, add the well drained crushed pineapple.

PINEAPPLE ORANGE SPRING LAYER CAKE

Steps:

• Preheat oven to 350ºF. Grease and flour two 9-inch cake pans.
• In large bowl, beat cake mix, vanilla dry pudding mix, sour cream, water, oil, eggs and orange zest with mixer until blended. Pour into greased pans.
• Bake for 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Whisk lemon dry pudding mix and milk together in large bowl. Fold in COOL WHIP.
• Stack cake layers on plate, filling with half each of the COOL WHIP mixture and oranges. (Consider breaking up half the mandarin oranges and folding into the whipped topping for the middle layer). Frost top with remaining COOL WHIP mixture. Garnish with remaining oranges. Keep refrigerated.

PINEAPPLE ORANGE CAKE (PIG PICKIN' CAKE) RECIPE

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.

PINEAPPLE ORANGE PANCAKES

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.

PINEAPPLE ORANGE SUNSHINE CAKE RECIPE - (4.1/5)

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 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.

MANDARIN ORANGE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.