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Orange Pineapple Praline Cake


  • 1 (18.25 ounce) box yellow cake mix with pudding
  • 2 eggs
  • Orange juice
  • 2 tablespoons grated orange peel
  • 1 (20 ounce) can well-drained canned crushed pineapple (reserve juice)
  • 1 (3 1/2 ounce) can sweetened coconut
  • 1/2 cup light brown sugar, packed
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup butter, melted
  • 2 cups heavy cream
  • 6 maraschino cherries with stems


  1. Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Set aside.
  2. Prepare the cake mix as the package directs using the 2 eggs and substituting orange juice for water listed in the directions.
  3. Stir in grated orange peel into the cake batter; turn one-fourth of the cake batter into each pan; using a spoon, spread each half with half of the pineapple.
  4. Spoon the remaining batter over the pineapple and place cake pans on the center rack in the oven and bake for 30- 35 minutes or until surface springs back when gently pressed with fingertip.
  5. Prepare the praline topping: In a small bowl, toss coconut, brown sugar and nuts with melted butter.
  6. At the end of the baking time, remove the layers from the oven.
  7. Spoon the praline mixture onto the surface of one layer; return to the oven to bake for 10 minutes longer.
  8. Let the second layer cool slightly in pan and then transfer to a wire rack to cool completely.
  9. Remove praline layer from oven. Cool slightly.
  10. Place a piece of foil about 12 inches square on the wire rack. Carefully transfer to foil on the rack to cool completely. If praline mixture falls off cake, sprinkle back on.
  11. Put heavy cream into a small bowl. Beat cream on high until stiff peaks hold when beaters are lifted.
  12. Place plain layer on platter; spread with half the cream.
  13. Add the praline-topped layer.
  14. Frost sides with remaining whipped cream.
  15. Pipe whipped-cream rosettes on top and place cherries in the center of each rosette.
  16. Refrigerate until ready to serve.

Serves 10 to 12.