Pineapple Orange Cakes Recipes

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.

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!

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

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.

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.

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.