Best Pineapple Orange 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.

MANDARIN ORANGE CAKE WITH PINEAPPLE FROSTING

Steps:

• Spray 9x13-inch baking pan with cooking spray.
• Beat together all cake ingredients for 4 minutes.
• Bake cake according to time on box.
• Let cool completely.
• Mix together all frosting ingredients.
• Spread on cooled cake and refrigerate until 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 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 POUND CAKE RECIPE - (3.5/5)

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.

MANDARIN ORANGE PINEAPPLE CAKE (AKA PIG PICKIN CAKE)

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.

PINEAPPLE-ORANGE SUNSHINE CAKE

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 CAKE WITH PINEAPPLE FROSTING

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!

NO COOK PINEAPPLE ORANGE ANGEL FOOD CAKE

Steps:

• Cut angel food cake into 2 or 3 layers.
• Stir the crushed pineapple and vanilla pudding until blended.
• Add madarin oranges, mixing well with pudding mixture. The orange sections will resemble the crushed pineapple when finished.
• Fold in cool whip.
• Frost layers of cake generously with this mixture and use remaining to "frost" the outside of the cake.
• You can arrange more mandarin orange sections along the top of the cake if desired. Gives it some color.
• Let chill for a couple of hours, if you can wait that long.
• Last time I wanted to let it "chill" it was gone before the chill time was finished.

PINEAPPLE ORANGE POUND 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.

PINEAPPLE MANDARIN ORANGE DUMP CAKE

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.

PINEAPPLE ORANGE CAKE W/ PINEAPPLE GLAZE

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!

LOW FAT PINEAPPLE-ORANGE SUNSHINE CAKE

Steps:

• Preheat oven to 350 degrees. In a large bowl, mix together all cake ingredients until moist. Beat by hand for 2 minutes.
• Coat a 9 x 13 inches pan with nonstick spray. Pour batter into pan. Bake 30-40 minute or until a toothpick inserted in the center comes out clean. Cool completely.
• Frosting: In a large bowl, mix together all frosting ingredients until well blended. Spread over cake. Store in refridgerator.
• For a multilayer cake, bake batter in two 9-inch cake pans for about 25 minute or until it tests done. Split cooled layers in half horizontally, spread with frosting and stack.

ORANGE PINEAPPLE DELIGHT CAKE

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.

MANDARIN ORANGE PINEAPPLE CAKE

Steps:

• 1. Preheat oven to 350º Mix first 4 ingredients, grease and flour a 9 X 13 pan, bake for 30 minutes, let cake cool.
• 2. Mix the crushed pineapple with the vanilla pudding, fold in the cool whip, spread over the cooled cake. Arrange the mandarin oranges to look like a mandarin orange and add green gummy worms to look like stems. Put in refrigerator and chill until topping sets. You can make this cake a day in advance and put it in the freezer, then take it out and let it thaw and serve COLD...Mmmm...good!

ORANGE PINEAPPLE CHIFFON CAKE

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.

ORANGE PINEAPPLE CAKE AKA PIG PICKIN CAKE

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 UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees.
• Place 3 T butter in a 9 inch round cake pan.
• Place pan in oven until butter is melted.
• Drain oranges and pineapple slices on paper towels.
• Arrange in bottom of pan.
• Sprinkle with brown sugar.
• In medium bowl, beat remaining ½ cup butter and sugar until creamy.
• Add eggs and vanilla.
• Stir in flour, baking powder and salt.
• Stir in buttermilk.
• Spread batter over fruit.
• Bake 35 to 40 minutes, or until cake tester inserted in center comes out clean.
• Let stand 5 minutes.
• Run a knife around edge of cake.
• Place a plate over cake and pan and invert.
• Remove pan.

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.

PINEAPPLE ORANGE STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350*. Grease and flour 10" bundt pan. set aside.
• for STREUSEL:.
• combine 2 tbls cake mix, 2 tbls brown sugar, 1 tsp orange peel and cinnamon in medium bowl. Stir in 1/3 cup pecans. set aside.
• for CAKE:.
• combine remaining cake mix, eggs, pudding mix, 1 cup orange juice and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
• Sprinkle with streusel. Swirl with knife.
• Bake at 350* for 50-60 minutes or until toothpick inserted near the center comes out clean.
• Cool in pan 25 minutes. Invert onto serving place.
• for GLAZE:.
• combine 1 tbls brown sugar, 1 tbls orange juice and vanilla extract in small bowl. Add powdered sugar gradually, stirring until smooth. Stir in 1 tsp orange peel. Drizzle half the glaze over warm cake. Sprinkle 1/3 cup pecans over glaze. Drizzle remaining glaze over pecans. Serve warm.