Best Triple Orange Delight Recipes

Orange Pineapple Delight Cake image

Provided by QueenJellyBean

Categories Dessert

Time 45m

Yield 15 serving(s)

Number Of Ingredients 7

1 (18 ounce) box yellow cake mix
4 eggs
3/4 cup oil
1 (11 ounce) can mandarin oranges in juice
1 (20 ounce) can crushed pineapple
1 (3 1/2 ounce) box instant vanilla pudding
8 ounces whipped topping

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.

Orange Delight Cake image

Provided by Sewcrazed

Categories Dessert

Time 40m

Yield 24 serving(s)

Number Of Ingredients 8

1 (18 ounce) box Duncan Hines orange cake mix
1 (21 ounce) can peach pie filling
2 eggs
8 ounces cream cheese, softened
1/2 cup sour cream
1 box vanilla instant pudding mix, dry
1 (20 ounce) can crushed pineapple in juice
8 ounces Cool Whip

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.

Nutrition Facts : Calories 109.2, Fat 7.2, SaturatedFat 4.9, Cholesterol 30.1, Sodium 98.4, Carbohydrate 10.2, Fiber 0.2, Sugar 9.5, Protein 1.6

Triple Orange Delight image

Number Of Ingredients 6

2 cups orange juice concentrate
2 cups half and half
2/3 cup light corn syrup
1/2 cup orange marmalade
4 teaspoons orange rinds grated
1 teaspoon vanilla extract

Steps:

In a large bowl, whisk orange juice, half-and-half, corn syrup, marmalade, orange rind and vanilla until well blended. Pour into a 13 x 9 x 2-inch baking pan. Cover and freeze for 1 1/2 to 2 hours or until frozen 1 inch from edge and center is slushy.Break into pieces. Transfer to a chilled large mixer bowl. With chilled beaters, beat at low speed until smooth but not melted. Spoon into a freezer container. Cover and freeze at least 1 hour or up to several days before serving.

Nutrition Facts : Nutritional Facts Serves

Triple Orange Angel Food Cake image

Provided by Sandra Lee

Categories dessert

Time 1h3m

Yield 12 servings

Number Of Ingredients 5

1 (15-ounce) can mandarin oranges in light syrup
1 (16-ounce) box angel food cake mix
1 teaspoon orange extract
1 tablespoon orange zest
1 (8-ounce) container whipped topping

Steps:

Preheat the oven to 350 degrees F. Move a rack to the bottom position.
Drain the mandarin oranges and reserve the liquid. Measure the reserved liquid and add enough water to equal 1 1/4 cups. Measure out 1 cup mandarin oranges, reserving the remaining oranges for garnish.
In a large mixing bowl, combine angel food cake mix, mandarin water, orange extract and orange zest. With an electric mixer, beat on low speed for 30 seconds. Scrape down sides of bowl and beat on medium for 1 minute. Pour into angel food tube pan. Carefully place 1 cup of orange segments around top of cake batter. Bake for 35 to 45 minutes, or until top of cake is cracked, dark golden brown, and not sticky.
Remove cake from oven and invert onto glass bottle to cool.
Frost cake with whipped topping and garnish with reserved orange segments.
Cook's Note: Excessive stirring will cause whipped topping to become watery.