Pineapple Orange Torte 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.

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 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.

PINEAPPLE SPONGE TORTE

Steps:

• Preheat oven to 350 degrees.
• Coarsely chop the butter. Place in a large mixing bowl with the sugar. Using an electric mixer, beat together until pale and fluffy.
• Add the whole egg and the egg yolks and beat until thoroughly mixed. Beat in the rum.
• Sift the flour and baking powder into the mixture. Add the salt and mix thoroughly, using a wooden spoon or spatula.
• Grease a 10- to 11-inch baking pan with a removable bottom and sides about one-and-a-half to two inches high. Spread the batter over the bottom as evenly as possible. Set aside.
• Peel the pineapple. Cut it in half and remove the core. Cut in half again horizontally and peel the skin, removing any ''eyes.'' Slice the pineapple in quarter-inch pieces.
• Place pieces on top of the batter, leaving an inch around the rim. Bake 50-60 minutes, or till a knife inserted in the center comes out clean.

PINEAPPLE-ORANGE TORTE CAKE

Steps:

• Mix cake mix, oranges, oil,and eggs, put into cake pans and bake at 350 degrees for 25 minutes or until done, mix pudding, cool whip and pineapple, once cake is cooled, frost with this topping that you have mixed by hand, keep refrigerated.

ORANGE PINEAPPLE TORTE

Steps:

• Make cake according to instructions in 2 greased 8 inch cake pans, adding half of pudding packet to the cake batter.
• Cool completely.
• Combine milk and remaining pudding mix.
• Whisk or beat with an electric mixer for 2 minutes.
• Let stand for another 2 minutes.
• Fold in whipped topping.
• Combine 1 1/2 cups pudding mixture with pineapple and half the oranges.
• Slice each cake in half (horizontally).
• Alternately stack each cake layer with the pineapple mixture between each, starting and ending with a cake layer.
• Frost top and sides of cake with remaining pudding mixture.

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 CARROT CAKE

Steps:

• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Combine first 5 ingredients in medium bowl; whisk to blend. Using an electric mixer, beat 2 cups sugar, eggs, 1/2 cup juice concentrate, sour cream, and vegetable oil in large bowl until smooth. Beat in dry ingredients; stir in carrots, pineapple, raisins, and nuts. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.
• Combine cream cheese, butter, and remaining 1/4 cup juice concentrate in medium bowl. Beat until blended. Add powdered sugar and beat until smooth. Spread frosting over cake. (Can be prepared 2 days ahead. Chill until frosting sets, then cover and keep chilled.)

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.

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.