Orange Pineapple Praline Cake Ingredients
1 (18.25 ounce) box yellow cake mix with pudding
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 Instructions
Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
Prepare the cake mix as the package directs using the 2 eggs and substituting
orange juice for water listed in the directions.
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
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.
Prepare the praline topping: In a small bowl, toss coconut, brown sugar
and nuts with melted butter.
At the end of the baking time, remove the layers from the oven.
Spoon the praline mixture onto the surface of one layer; return to the oven
to bake for 10 minutes longer.
Let the second layer cool slightly in pan and then transfer to a wire rack
to cool completely.
Remove praline layer from oven. Cool slightly.
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.
Put heavy cream into a small bowl. Beat cream on high until stiff peaks
hold when beaters are lifted.
Place plain layer on platter; spread with half the cream.
Add the praline-topped layer.
Frost sides with remaining whipped cream.
Pipe whipped-cream rosettes on top and place cherries in the center of each
Refrigerate until ready to serve.
Serves 10 to 12.
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