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Dreamy Pineapple Orange Cake Recipe

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Dreamy pineapple mandarin orange cake #recipes

When I first tasted this pineapple mandarin orange cake, I was utterly amaze at the sweet, light creamy flavor. The balance of pineapple and orange is so unique and you would never believe just how easy it is to make.

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This is one of those cakes that you will love to bring to potluck suppers because everyone will be asking you for the recipe. I’m sure of it! How do I know? Because that is exactly how I got it. My friend, Jan, brought it to a party and I loved it so much that I HAD to have the recipe…and here it is, just for you!

Pineapple Mandarin Orange Cake

Ingredients
1 18 oz can crushed pineapple
1 pkg yellow or white cake mix
2 large eggs
1 11 oz can mandarin oranges, drained
½ cup real mayonnaise
1 12 oz container whipped topping, thawed
1 pkg vanilla instant pudding (small box)
desserts, cake
Directions
  • Preheat oven to 350°
  • Drain pineapple, reserve juice
  • Combine pineapple juice, cake mix, eggs, mandarin oranges and mayonnaise in large mixing bowl.
  • Beat at medium speed till blended.
  • Pour batter into greased 9 x 13 baking dish.
  • Bake at 350° for 30 min. or until a wooden toothpick inserted in center comes out clean.
  • Remove from oven and cool pan on wire rack.
  • In a mixing bowl, combine drained pineapple, whipped topping and pudding mix, beat on low speed until blended.
  • Spread mixture evenly on cooled cake.
  • Cover and chill for at least 1 hour before serving.
  • Store in refrigerator.
  • Serves 12 (maybe!)

Pineapple mandarin orange cake - so delicious that everyone will be asking you for the recipe! #recipes #dessert #foodie Click To Tweet


cake recipe, desserts, party recipes

Enjoy!

writer
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How To Cut A Round Cake … Scientifically!

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By Sinea Pies

How to cut a round cake so that it stays moist for days!

cutting a cake, slicing cakes, round cakes, birthday cake, wedding cake

It has been commonly accepted that the proper way to slice a round cake is the “triangular piece” or “pie” method. We cut triangles all the way around till it’s gone. But if your cake will not be consumed at one sitting, is there a better way to do it, keeping it moist through and through? Somebody thought so.

This fun video shows you a method developed in 1906. Yes, over a hundred years ago. Will it work on every round cake? I’m not sure. Softer frostings may not be willing to get “banded” together (you’ll see) but it sure could work on many types of round cake!
If you are reading this by email and would like to see the video, click on the title of the post to go to the original to view it there.

      



Note: this author is an Amazon Affiliate. Anything that you purchase from Amazon through Ducks ‘n a Row will result in a small commission for me. In advance, “thank you!”  Sinea

Coconut Cake With Glaze Recipe

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Yum


Do you love coconut? I do! Surround it with nuts and a gooey, warm sweet glaze on top of cake right-out-of-the oven and, YUM! I won’t be able to stop eating it. Will you?  🙂

Grandmother’s Kitchen created this luscious dessert they say to prepare and serve it right away, while it is still warm. 

Here’s the recipe for this amazing cake:

Ingredients

HOT MILK CAKE
Makes one 9-inch cake
1 tablespoon unsalted butter
1 1/2 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 large size eggs
1 1/2 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup milk
GLAZE
2 Tablespoons unsweetened coconut milk
1/2 – 1 cup confectioners’ sugar
1 cup shredded natural coconut
*Optional, 1/2 cup chopped walnuts

Directions

HOT MILK CAKE
Preheat the oven 325 degrees F.
  • Lightly butter and flour a 9″ square baking pan and set aside.
  • In a medium sized bowl mix together the flour, baking powder and salt.
  • In a mixing bowl beat the eggs and sugar until thick, about 5 minutes the beat in the vanilla.
  • Meanwhile in a saucepan on the stove top, heat milk and butter until simmering. Stir and watch to not scorch.
  • Slowly add the egg mixture in a slow and steady stream as you continue beating until well combined.
  • Fold the dry ingredients into the hot milk mixture until just combined. Don’t over beat.
  • Pour the batter into the prepared pan.
  • Bake for 55-60 minutes or until golden brown and the cake is starting to pull away from the sides of the pan.
  • Remove from the oven and sit the pan on a cooling rack.
  • Cool cake in pan for 5 minutes. Poke a few holes in the cake with a fork and drizzle with glaze while cake is still warm.

GLAZE
  • Prepare the glaze to to be ready to drizzle over the cake while it is still warm.
  • Whisk together the coconut milk, and confectioner’s sugar,until smooth.
  • If it is too thick, stir in a little more coconut milk. If the glaze is to thin, stir in more confectioners’s sugar. Stir in the coconut and chopped walnuts.
  • Serve this cake warm.
Love this recipe?

Original Coconut Cake Glaze Recipe recipe found at Grandmothers Kitchen Recipes.

Previously on Ducks ‘n a Row
Chocolate Lava Cake from Grandmother’s Kitchen

                  

Note: this author is an Amazon Affiliate. Anything purchased from Amazon through Ducks ‘n a Row will result in a small commission for me. In advance, I thank you for your business! >>> Sinea

No Dairy, Egg Free Cake Recipe

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Hi everyone and thank you to Sinea for allowing me to be a guest today. My name is Dawn and I write Spatulas On Parade. Over on my page you will find decadent desserts, International Cuisine and down-home-make-ya-feel-good Southern food. I hope you will stop by and browse around.

It is already the end of August, can you believe it? I can’t. Time sure does fly. Summer is coming to a close, kids have returned to school, teachers have gone back to work and vacation time is over.

With all of that, you need an easy go to cake. No fuss, no muss, haven’t been to the store, kind of a cake. AND I have just the one for you! This is my go to cake. Simple, easy and I can make it in less than 45 minutes, start to finish. No bowls, one pan and doesn’t make a huge amount. Plus you don’t need eggs or milk or butter. How great is that?

I bake mine in a 9 inch square baking dish. It takes 35 minutes to bake and you can top it with ice cream when it’s hot, homemade whipped topping or let it cool and ice it. The varieties are endless.

Here are a few of my previous ones. As you can tell I like chocolate, lemon and mango.

Orange Chocolate Coconut Rum

Everything Tropical Dairy Free Cake

Wacky Crazy No Egg Cake – chocolate chocolate

But for Sinea’s readers, I have a new version. Another favorite flavor of mine. LEMON

Lemon No Egg Dairy Free Cake
1 1/2 cups all purpose flour
1 tsp baking soda
1 cup white sugar
1/2 tsp salt
zest from 2 lemons (mine were small)
Combine these ingredients well in a 9 inch baking dish, I used a square one.

Flatten out the mix and make 3 wells. 
You will add in the small wells:
1 tsp white vinegar

juice from the lemons
1 tsp vanilla extract

In the large well add 5 TBSP oil.

Now pour 1 cup of water over the entire mix and stir well. Only until combined well but not over mixing.

Bake for 35 minutes at 350 degrees

Thank you again for letting me share with ya’ll and as always:

ENJOY!
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See all of the TEN cupcake parades here: 
Cupcakes on Parade in Review