Pineapple Orange Cream Cake 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:

• 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.)

Steps:

• Combine first 4 ingredients.
• Pour into 2-9 inch greased and floured layer cake pans.
• Bake at 350 degrees for 30-35 minutes. Cool.
• Combine instant pudding and crushed pineapple. Put in refrigerator for an hour. When ready to ice, fold in whipped topping.
• Frost layers and top and sides of cake.

Steps:

• Preheat oven to 350*.Grease and flour 10" bundt pan -- set aside.
• FOR CAKE:.
• 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 pan.
• Bake at 350* for 50-60 minutes or until toothpick inserted near the center comes out clean.
• Cool 25 minutes in pan.
• Invert onto serving plate.
• FOR GLAZE:.
• Combine sugar and 1/4 cup orange juice in small pan --
• Simmer 3 minutes.
• Brush warm glaze over cake.

Steps:

• Beat all and bake 30-45 minutes at 325 degrees in a greased and floured 9 x 13 inch pan or two 9 inch round pans.
• Frosting:.
• Sprinkle pudding over pineapple and let stand for a little while. Add cool whip and mix well. Frost cake quickly as this sets up fast.
• Refrigerate cake.

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