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How To make Orange Pineapple Praline Cake
1 pk Yellow cake mix w/pudding
2 Eggs
Orange juice 2 tb Grated orange peel
1 cn 20 oz well drained canned
-crushed pineapple-reserve -juice 1 cn 3 1/2 oz sweetened coconut
1/2 c Light brown sugar, packed
1/2 c Chopped pecans or walnuts
1/4 c Butter, melted
2 c Heavy cream
6 Maraschino cherries w/stems
1. Preheat oven to 350F. Grease and flour 2 9" round cake pans. Set aside.
2. Prepare the yellow 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 pineapple. 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 sprinkgs back when gently pressed with fingertip. 3. 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. 4. Remove praline layer from oven. Cool slighly. 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 in a small bowl. 5. 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 rosettes on top and place cherries in the center of each rosette. Refrigerate until ready to serve. Serves: 10-12 Source: McCalls Cooking School Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 1993 315-786-1120
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Visible confusion on groomsman's face as he witnesses cake cruelty || WooGlobe
There are some moments in life you just can't prepare for, and this comical video shows a man experiencing one such moment.
It unfolded at his friend's wedding while he was eagerly looking forward to being served a slice of cake, as he had at countless weddings before.
However, to his bewilderment, instead of the usual graceful vertical cut, he witnessed the top half of the cake being mercilessly yanked off.
It was originally a three-layer cake and all three layers were real, the filmer, Breann, revealed to WooGlobe. The top layer of the cake was saved for the bride and groom and was removed in a similar way, which led me to start recording.
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Pineapple Praline Cake / Pineapple Crunchy nuts Cake / Butter free cake
best combination of pineapple & nuts
Nirrem Cafe
Praline cake with my hand touch
Music Manoj / Nirrem Cafe Customised music
How to Make Fanta Orange Cake | Simple Orange Cake Recipe
Do you ‘Wanta Fanta?’ Here we have a popping recipe, celebrating the unmistakable taste one of the world’s most famous beverages. It is Fanta Orange Cake time! Don’t ‘BEE’ afraid to try this one out…. You can thank us later! ????????????
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Recipe:
- 280g Self-raising Flour
- 3 Eggs
- 170g Butter
- 170g Sugar
- 1 tsp Orange Zest
- 200ml Fanta Orange
Serves: 8-10
Ready in: 45 minutes
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Eggless Butterscotch Cake | Easy cake without Oven | No Butter, Condensed Milk, Eggs | Sponge Cake
Hello friends
Today I am sharing very easy recipe of Eggless Butterscotch cake. The cake comes out so delicious, soft and moist better than the bakeries. It is perfect for any occasion. Do try it you will love it.
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~Ingredients~
Cake tin- 6 inch diameter
Measuring cup- 200ml
For Batter
All purpose flour- 1 and 1/4 cup or 180g approx
Powdered sugar- 1/2 cup or 80g
Refined oil- 1/4 cup or 50ml
Milk- 1/2 cup + 3-4 tbsp or 100ml+ 3-4tbsp
Milk powder (optional)- 4 tbsp
Baking powder- 1 tsp
Baking soda- 1/4 tsp
Butterscotch essence- 1 tsp
Vinegar- 1 tsp
Yellow food colour (optional)- 2 drops
For Praline
Sugar- 1/2 cup
Chopped almonds- 1/2 cup
For Whipped cream frosting
Whipping cream- 1 cup or 200-250ml
Butterscotch essence- few drops
#butterscotchcake #withoutoven #nocondensedmilk #nobutter #easycake #spongecake #cakerecipe
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Pineapple, Coconut & Pistachio Entremet - Savour Online Classes
Pineapple, Coconut & Pistachio Entremet video recipe is one of hundreds of video recipes and innovative techniques from Savour Online Classes.
A tropical fusion of coconut, pineapple and vanilla adds an exotic element to this pistachio mousse entremet. Savour Online Classes is perfect for beginners to advanced cooks.
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PINEAPPLE MANDARIN CELEBRATION CAKE
PINEAPPLE MANDARIN CELEBRATION CAKE
Makes one 9x13 or one 2-layered round cake
1 yellow cake mix
1 cup vegetable oil
1 11oz can mandarin oranges with juice
1 teaspoon coconut extract
½ tsp rum extract
2 tablespoons flour
4 large eggs, room temperature
1 carton frozen whipped topping, thawed
1 3.5oz box instant vanilla pudding
1 15oz can crushed pineapple with juice
Shredded coconut, optional
In the bowl of stand mixer fitted with the paddle attachment, stir together the first 6 ingredients until the mandarin oranges are broken up and the batter is well-blended. Add eggs one at a time until well mixed; and beat batter for 2 minutes.
Pour batter in a prepared 9x13 cake pan or divide between two round cake pans, and bake about 19-21 minutes or until a toothpick inserted in the middle comes out clean. If using round pans, cool in pans for 10 minutes before inverting onto a wire rack and allow to cool completely. Cover with clear wrap so that they don’t dry out once they’ve cooled.
In a large mixing bowl with a whisk, stir together thawed whipped topping, vanilla, and pineapple with juice. Whisk together until very well combined. You can feel when the pudding mixture has dissolved and isn’t gritty any longer. Allow to chill for 10-15 minutes before frosting cake.
Frost cooled cake and top with shredded coconut if desired. Store in the refrigerator.