Orange Delight Cake Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour two 8 inch cake pans.
• Sift together into a large bowl the cake flour, 1 1/3 cups sugar, baking powder, baking soda, and 3/4 teaspoons salt. Add grated orange rind, shortening, orange juice, and 1/3 cup water. Beat on medium speed for 2 minutes with an electric mixer, scraping bowl while beating. Add two whole eggs and beat batter for 2 more minutes. Beat in the lemon juice. Pour batter into prepared pans.
• Bake at 375 degrees F (190 degrees C) for 30 to 40 minutes. Remove cakes from pans and let cool. Frost with Double Boiler Icing or whipped cream. Sprinkle cake with grated orange rind and finely chopped nuts or coconut.
• To Make Double Boiler Icing: In the top of a double boiler put; the 2 egg whites, 1 1/2 cups of the sugar, 5 tablespoons water, 1/8 teaspoon salt, light corn syrup, and cream of tartar. Place over boiling water and beat until blended. Cook mixture beating constantly until mixture will stand in peaks. Remove from heat and add the vanilla. Continue beating until of spreading consistency, about 5 minutes. Spread onto cooled cake.

Steps:

• Beat the cake mix with the pie filling, eggs, and sour cream using a fork.
• Beat one minute.
• Pour into an ungreased jelly roll pan.
• Bake at 350 degrees for 25-35 minutes.
• Cool.
• Whip together the cream cheese, pudding mix, and pineapple. FOld into the Cool Whip and spread on the cake.
• If you can't find an orange cake mix, you can use a lemon supreme cake mix. I have also used a yellow cake mix with 2 Tbs of orange jello (mixed in).
• Variation: use three cans of mandarine oranges, marinated in peach schnapps, instead of the pineapple, and use some for a garnish.

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.

Steps:

• 1. Preheat the oven to 350°F. Ignore the directions on the cake mix box and mix as follows: With a fork or large spoon, beat the cake mix, pie filling*, eggs and sour cream together for about 1 minute (Make sure it is well blended). Pour the mixture into an ungreased, parchment paper lined 10x16 inch jelly roll pan. Bake for 25 to 35 minutes. Let cool, in the pan, on a wire rack.
• 2. In a large bowl, whip together the cream cheese, pudding mix and pineapple. Fold in the whipped topping, blend well. Spread the cream cheese mixture on the cooled cake and refrigerate until ready to serve. Store any leftovers in the refrigerator.
• 3. * I like to chop up the peaches that are in the pie filling so there are more pieces throughout the cake instead of just large chunks here and there. ** I also like to use REAL whipped cream, as I'm not a huge fan of frozen whipped toppings, but the original recipe used Cool Whip (and mixed with the other ingredients, it tastes just fine).