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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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INGREDIENTS
2 cups unsifted flour
2 teaspoons baking powder
2 cups sugar
20 ounces crushed pineapple, do not drain
2 eggs
1 cup nuts, chopped
Mix all ingredients it says not to use a mixer but I did.
Icing
8 oz cream cheese softened
1 stick of butter
2 cups of powdered sugar (I used 1 1/2 cups)
Vanilla extract
Mix all together and spread on cake once it’s cooled
Preheat oven to 350°F.
In large mixing bow, gently stir together all ingredients by hand until well combined.
Pour into a greased and floured 13x9-inch pan and bake for 35 minutes.
Remove from oven and cool.
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I do declare that this Southern Praline Cake dessert recipe is going to be the belle of any ball. imperialsugar.com Three layers of moist, brown sugar infused cake are covered in a nutty pecan buttercream frosting, and topped with dark chocolate curls. This sweet treat has an understated elegance that recalls the very best of southern traditions. It's a wonderful way to end a meal anytime of the year but is especially yummy during the winter holiday season for Thanksgiving and Christmas gatherings, Easter brunch and Mother's Day. #imperialsugar #dessert #recipe #pralinecake #cake #layercake
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