Indulge in the tantalizing flavors of a pineapple orange cake, where the vibrant taste of pineapple and the zesty aroma of oranges harmonize perfectly to create a delectable treat. This delightful cake combines the tropical sweetness of pineapple with the tangy citrus notes of oranges, resulting in a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned baker or just starting out, let us guide you through the steps of crafting this irresistible and refreshing cake that's perfect for any occasion.
Let's cook with our recipes!
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-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.
ORANGE-PINEAPPLE CARROT CAKE
Categories Cake Dessert Bake Cream Cheese Orange Raisin Pineapple Macadamia Nut Carrot Spring Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 17
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 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 SUNSHINE CAKE
This citrus cake is cool and fluffy! It's a lightened up version of a cake that was popular in the 1980's. The mandarin oranges are blended into the fluffy spongelike cake. Then, it's frosted with Cool Whip mixed with vanilla pudding and crushed pineapples. The flavors give the cake a very tropical feel. Serve this cake cold...
Provided by Wanda Vance
Categories Fruit Desserts
Time 50m
Number Of Ingredients 8
Steps:
- 1. Pre heat oven to 350 degrees. Spray a 13x9 pan.
- 2. Mix all the cake ingredients. Do not drain juice from oranges.
- 3. Pour batter into the greased pan.
- 4. Bake at 350 for 35 minutes.
- 5. Let cool.
- 6. ICING: Mix together the thawed Cool Whip, box of pudding, and pineapples.
- 7. When cake has cooled spread the icing all over it. Place in refrigerator to chill. Served chilled!
MANDARIN ORANGE PINEAPPLE CAKE (AKA PIG PICKIN CAKE)
Make and share this Mandarin Orange Pineapple Cake (Aka Pig Pickin Cake) recipe from Food.com.
Provided by licked_cupcake
Categories Dessert
Time 25m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the yellow cake mix according to the directions on the box, EXCEPT substitute the can of mandarin oranges (with juice) for the water. Beat the mandarin oranges in with the other ingredients with an electric hand mixer. Bake according to directions.
- To make the topping, stir together canned crushed pineapple (with juice), thawed whipped topping, and vanilla pudding mix. Spread over cake evenly once the cake has cooled.
ORANGE PINEAPPLE DELIGHT CAKE
This is a yummy cake that makes me think summer! **When I originally posted I forgot to put the oil in the ingredients list..it has been corrected now. Sorry if it caused anyone any inconvenience.**
Provided by QueenJellyBean
Categories Dessert
Time 45m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Mix dry cake mix, eggs, oil and mandarin oranges with juice.
- Pour into a greased and floured 9x13 pan. Bake at 350 degrees for 30-40 minutes.
- Drain the pineapple. Pour 3/4 c juice from the crushed pineapple over the cake while still warm.
- Mix the drained pineapple with the pudding powder and whipped topping. Spread over cooled cake.
- Keep refrigerated.
PINEAPPLE ORANGE CAKE W/ PINEAPPLE GLAZE
This cake came about last night, as I had leftover pineapple juice from other recipes I wanted to use...so I used it in this cake... I love orange and pineapples, so how could I go wrong?...the orange zest gives a wonderful flavor...it's so moist and delicious...this cake would also be great with an orange frosting, instead of...
Provided by Cassie *
Categories Puddings
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degree F. Spray a 9 cup Bundt cake pan with non stick cooking spray. Sprinkle pecans evenly in the bottom of cake pan. Set aside.
- 2. In a medium sized mixing bowl; add all ingredients but the zest. Mix on low until moistened, then another few minutes on medium or until well blended.
- 3. Fold in the zest.
- 4. Pour evenly into prepared pan and bake for 55 - 60 minutes or until pick comes out clean.
- 5. Prepare glaze during last 10 minutes of baking. Place butter, sugar and pineapple juice in a medium saucepan. ( I added a pinch of orange zest I had left) Bring to a boil and continue boiling for at least 3 minutes. If you want a thicker glaze, boil a few minutes longer.
- 6. When cake is finished baking, pour glaze over the cake and let cool completely before removing from pan. After cooled, remove cake to serving platter and serve...enjoy!
MANDARIN ORANGE CAKE WITH PINEAPPLE FROSTING
I've made this cake for years & never have any left over. Everyone loves it.
Provided by Sue McEndree
Categories Cakes
Time 1h30m
Number Of Ingredients 7
Steps:
- 1. Add the cake mix, oil, eggs and mandarin oranges with liquid to a large mixing bowl. Remove 6-8 orange segments and set aside for garnish
- 2. Using a electric mixer blend together the cake ingredients. Pour into two greased and floured round cake pans.
- 3. Bake at 350 degrees for 25 - 30 minutes or until golden brown and the cake springs back. Remove from oven and let cool in pans 10 minutes. Remove from pans and cool completely on a baking rack. Frost when cakes are completely cooled.
- 4. FROSTING Mix pineapple, pudding & cool whip together. Spread on one cooled cake layer..top with other cake layer & frost top & sides. Place reserved orange slices on top for garnish
- 5. This can be baked in a oblong cake pan or made into cupcakes if desired. I made mini cupcakes for snack time for bingo & none were left!
PINEAPPLE MANDARIN ORANGE DUMP CAKE
I was craving a dump cake and searched my pantry to see what I had on hand. I always have pineapple and mandarin oranges. Usually, I have yellow cake mix, but I only had a pineapple one. I decided it would be a Hawaiian dump cake with all the flavors I love...pineapple, orange, and coconut. yumm I make a blackberry version too....
Provided by Dee Stillwell
Categories Other Desserts
Time 1h
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350 degrees. Spray a 9"x13" baking dish with cooking spray. Combine the crushed pineapple, mandarin oranges, cornstarch, salt, and sugar in the pan. Mix well and sprinkle the dry cake mix evenly over fruit. Melt butter in microwave and pour evenly over cake mix. Sprinkle with coconut and nuts if desired.
- 2. Bake for 45-50 minutes or until light golden brown. You want it to get bubbly around the edges, so cover it with foil before it gets too brown. Let stand for 10-15 minutes and serve warm or cool with whipped cream or vanilla ice cream. Enjoy!
- 3. Variation: Blackberry - I mix 3 bags (12 oz each) of frozen blackberries with 3/4 to 1 cup sugar (to your taste) with a dash of salt and 2 Tbl cornstarch mixed with 1/2 cup cold water..then proceed as above with the cake mix, butter, coconut and nuts. Bake as above. Enjoy a delicious cobbler type dessert without all the work.
- 4. ** If you wish to make this a low sugar dessert, use sugar free yellow cake mix and replace all sugar with Stevia in the Raw and a little Agave nectar. I personally like to use a combo of SF sweeteners for better flavor, so add a little coconut sugar or brown sugar. The addition of 1/4 cup makes the flavor better and when the cake is divided into 12-15 servings, it doesn't seem to spike my blood sugars.
ORANGE PINEAPPLE CHIFFON CAKE
This cake recipe was given to me by my sister-in-law many years ago. It's deliciously light in texture, compatible with any meal and makes a beautiful presentation for special occasions. -Ann Pitt, Mountainside, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Sift the flour, sugar, baking powder and salt into a large bowl; make a well in the center. In another bowl, beat egg yolks until thicken and lemon-colored. Beat in the orange juice, oil, water, vanilla, and orange and lemon zests. Pour into well in dry ingredients; beat with a wooden spoon until smooth. In a bowl, beat egg whites on medium speed until foamy. Add cream of tartar; beat until stiff peaks form. Gradually fold into batter., Transfer to an ungreased 10-in. tube pan. Bake at 325° for 55-60 minutes or until cake springs back when lightly touched. Immediately invert cake; cool completely. Loosen cake from sides of pan; remove cake and place on a serving platter., For icing, combine the confectioners' sugar, shortening and butter until smooth. Spread over top of cake. Spoon pineapple over icing.
Nutrition Facts : Calories 361 calories, Fat 15g fat (3g saturated fat), Cholesterol 127mg cholesterol, Sodium 197mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 1g fiber), Protein 6g protein.
ORANGE-CARDAMOM PINEAPPLE UPSIDE-DOWN CAKE
This is a wonderful Pineappe Upside Down Cake - thie was one of the first kind of cakes that I learned to make on my cooking journey - and have tried many different versions since that time, and this is one of my favorites. I got the recipe from America's Test Kitchen
Provided by Chef mariajane
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- For this recipe, we perfer to use a 9-inch pan with the sides that are at least 2-inches high. Alternatively, a 1-inch safe oven-safe skillet (either cast iron or stainless steel) can be used not only to cook the pineapple, but to bake th cake as well. If using a skillet instead of a cake pan, cool the juices directly in the skillet while making the batter; it's OK if the skillet is still warm when the batter is added. For a cake with a light, tender crumb, it is important to cream the butter and sugar well and to have the eggs at room temperature.
- Lightly spray 9-inch round, 2-inch deep cake pan with nonstick cooking spray, set aside.
- FOR THE PINEAPPE TOPPING:.
- combine pineapple, brown sugar, and orange zest in 10-inch skillet; cool over medium heat, stirring occasionally during first 5 minutes, until pineapple is translucent and has light brown hue, 15-18 minutes. Empty fruit and juices into mesh strainer or colander, set over medium bowl. Return juices to skillet, leaving pineapple in strainer, (you should have about 2 cups cooked fruit). Add orange juice to skillet and simmer juices over medium heat until thickened, beginning to darken, and mixture forms large bubbles, 6-8 minutes, adding any more juices released by fruit to skillet after 4 minutes. Off heat, whisk in butter and vanilla; pour caramel mixture into prepared cake pan. Set aside while preparing cake. (Pineapple will continue to release liquid as it sits: do not add this liquid to already-reduced juice mixture.).
- FOR THE CAKE:
- Adjust oven rack to lower-middle position and heat oven to 350°F Whisk flour, baking powder, salt, and cardamom in medium bowl; set aside.
- In bowl of standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until light and fluffy. 3-4 minutes. Reduce speed to medium, add vanilla, and beat to combine; one at a time, add whole eggs, the egg white, beating well, and scraping down bowl after each addition. Reduce speed to low; add about 1/3 of the flour mixture and beat until incorporated. Add half of milk and beat until incorporated; repeat, adding half of remaining flour mixture and remaining milk, and finish with remaining flour. Give final stir with rubber spatula, scraping bottom and sides of bowl to ensure that batter is combined. Batter will be thick.
- TO BAKE:.
- Working quickly, distribute cooked pineapple in cake pan in even layer, gently pressing fruit into caramel. Using rubber spatula, drop mounds of batter over fruit, then spread batter over fruit and to sides of pan. Tap lightly against work surface to release any air bubbles. Bake until cake is golden brown and toothpick into center comes out clean, 45-50 minutes. Cool 10 minutes on wire rack, then place inverted serving platter over cake pan. Invert cake pan and platter together; life off cake pan. Cool to room temperature, about 2 hours. Then cut into pieces and serve.
ORANGE PINEAPPLE CAKE AKA PIG PICKIN CAKE
This recipe won Blue Ribbons in South Carolina and down in North Carolina its a big hit at Pig Pickins. I brought the recipe to Virginia and shared it with my family. Its very light and refreshing for summertime. Its a hit wherever it goes. Try this light fluffy refreshing cake at your next picnic or family outing.
Provided by Cyndi Branner
Categories Cakes
Time 30m
Number Of Ingredients 7
Steps:
- 1. Mix cake mix, eggs,mandarin oranges and crisco oil for 3 min. and pour into 3 9 inch layer pans. Bake for 20 min at 350 degrees. Cool
- 2. Frosting-Mix pineapple and pudding then fold in cool whip. Frost between layers and top. Keep this cake refrigerated for best results. Enjoy:)
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
AUNT CLARA MAE'S PINEAPPLE ORANGE CAKE
My great Aunt Clara Mae used to make this wonderful cake for all our family gatherings. I love that it is so most!
Provided by ginny dhondt
Categories Cakes
Time 40m
Number Of Ingredients 7
Steps:
- 1. 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.
- 2. 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.
- 3. Added Bonus: any leftover icing can be slightly frozen and eaten like ice cream. YUM!
ORANGE PINEAPPLE CAKE
This is a simple, yet delicious cake that everyone will enjoy.
Provided by Penny R
Categories Fruit Desserts
Number Of Ingredients 9
Steps:
- 1. In a large bowl, beat the cake mix, oranges, eggs 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.
- 2. 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.
Tips:
- Precise Measurements: Accurately measuring ingredients is crucial for successful baking. Use a kitchen scale for dry ingredients and measuring cups for liquids.
- Quality Ingredients: Use fresh, high-quality ingredients to ensure the best flavor and texture. Choose ripe oranges and pineapple for the cake.
- Proper Mixing: Mix the batter thoroughly, but do not overmix, as this can result in a tough cake. Mix until the ingredients are just combined.
- Frosting Consistency: If the frosting is too thick, add a little milk or orange juice to thin it out. If it is too thin, add more powdered sugar until the desired consistency is reached.
- Cake Pan Preparation: Grease and flour the cake pans thoroughly to prevent sticking. You can also use parchment paper for easy removal.
- Baking Temperature: Preheat the oven to the correct temperature before baking the cake. Follow the recipe's instructions carefully to ensure proper baking.
Conclusion:
The pineapple-orange cake is a delightful treat that combines the flavors of fresh pineapple and oranges. With its moist texture, tangy sweetness, and rich frosting, it is a perfect dessert for any occasion. Whether served as a birthday cake, a special occasion dessert, or an everyday treat, this cake is sure to impress. Remember to follow the tips provided for the best results, and enjoy the deliciousness of this pineapple-orange cake!
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