Pineapple Orange Cakecupcakes Recipes

PINEAPPLE ORANGE CAKE/CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• In large bowl, beat cake mix, oranges, egg whites, and applesauce on low speed for 2 minutes.
• Pour into a 13x9x2 inch baking dish coated with nonstick spray. OR into lightly sprayed muffin pans.
• Bake at for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack.
• In a bowl, combine pineapple and pudding mix. Fold in whipped topping until just blended. Spread over cake.
• Refrigerate for at least 1 hour before serving.

ORANGE CUPCAKES WITH ORANGE CRUSHED PINEAPPLE WHIPPED CREAM TOPPING

Steps:

• For the cupcakes: Preheat the convection oven to 325 degrees F or a standard oven to 350 degrees F.
• In large mixer bowl, cream together the sugar and butter until light and fluffy with a heavy duty mixer. Add the eggs, one at a time, and mix thoroughly after each addition. Add the orange extract and mix well. Combine the flour, baking soda and salt. Add half of the flour to the mixer bowl along with the cream. Mix until the flour is mixed in, scraping the sides of the bowl with a rubber spatula. Add the rest of the flour mixture, orange soda and orange zest. Mix until the batter is smooth and all of the flour lumps are gone.
• Fill 24 cupcake liners half full and bake for 20 minutes in the convection oven or 28 minutes in the standard oven. The tops of the cupcakes should be lightly browned. Check the cupcakes to make sure no batter sticks to a wooden toothpick when inserted into the cupcake. Cool the cupcakes completely.
• For the topping: In large mixer bowl, beat the cream, sugar and extract on medium speed until stiff peaks form using heavy duty mixer. Gently fold in the pineapple and zest using a plastic spatula.
• To assemble: Top each cupcake with large dollop of topping. Serve immediately or chill until ready to serve.

PINEAPPLE ORANGE CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line a cupcake tin with paper cupcake liners. Set aside.
• In a large bowl mix white cake mix, mandarin oranges (with liquid), egg whites, and apple sauce. Beat for 2 minutes.
• Spoon cake batter into cupcake liners, until evenly distributed, about 2/3 full.
• Bake cupcakes for 18-20 minutes, until toothpick inserted in the center is dry.
• Remove from oven and cool cupcakes on wire rack, completely.
• For the frosting, in a bowl mix together the crushed pineapple (with juices) with the pudding mix. Fold in Cool Whip.
• Spoon frosting over each cupcake. Add a slice of mandarin orange for garnish, if desired. Refrigerate one hour or more.
• Store in airtight container in refrigerator for up to 4 days. ENJOY.

PINEAPPLE ORANGE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees.
• Place 3 T butter in a 9 inch round cake pan.
• Place pan in oven until butter is melted.
• Drain oranges and pineapple slices on paper towels.
• Arrange in bottom of pan.
• Sprinkle with brown sugar.
• In medium bowl, beat remaining ½ cup butter and sugar until creamy.
• Add eggs and vanilla.
• Stir in flour, baking powder and salt.
• Stir in buttermilk.
• Spread batter over fruit.
• Bake 35 to 40 minutes, or until cake tester inserted in center comes out clean.
• Let stand 5 minutes.
• Run a knife around edge of cake.
• Place a plate over cake and pan and invert.
• Remove pan.

PINEAPPLE UPSIDE DOWN CUPCAKES

Steps:

• Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
• Spray 24 muffin cups with cooking spray.
• Line a work surface with waxed paper.
• Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
• Spoon 1 tablespoon brown sugar in each muffin cup.
• Press a maraschino cherry into the center of the brown sugar in each muffin cup.
• Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
• Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
• Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
• Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.

ORANGE PINEAPPLE CAKE

Steps:

• 1. In a large bowl, beat the cake mix, oranges, eggs and applesauce on low speed for 2 minutes. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
• 2. In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving.

ORANGE-PINEAPPLE CAKE

Steps:

• Cake: Grease and flour 3 8 inch round cake pans.
• Mix cake mix, oil, eggs,& Mandarin oranges including juices.
• Pour in to prepared pans.
• Bake at 350 for 30 minutes (check with tooth pick) or until tooth pick is clean.
• Do not over cook layers.
• Icing: Drain Pinapple and save juice.
• Mix Cool Whip,instant pudding, and pineapple in large mixing bowl.
• Spoon pineapple juice over each layer before icing.
• Spread icing over each layer and ice cake.

PINEAPPLE CUPCAKES

Steps:

• Preheat oven to 350°F Line muffin pan with paper liners.
• In a small bowl, mix together flour, baking powder and salt.
• In a large bowl, whisk together sugar, oil and egg until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in pineapple.
• Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting, if desired.

PINEAPPLE-ORANGE CAKE

Steps:

• Heat oven to 350°F Grease bottom only of 13x9 pan; lightly flour.
• Beat cake mix, oil, nuts, eggs, and oranges in a large bowl with mixer on low speed two minutes. Pour into pan.
• Bake 30-35 minutes.
• Cool 1 Hour.
• Make frosting while cake is cooling: Mix instant pudding with the 1/2 pint whipping cream and cold milk. Beat until thick with mixe. When thick, add the well drained crushed pineapple.

PINEAPPLE ORANGE POUND CAKE

Steps:

• Preheat oven to 350*.Grease and flour 10" bundt pan -- set aside.
• FOR CAKE:.
• combine cake mix, pudding mix, eggs, 1 cup orange juice, oil and orange peel in large bowl.
• Beat at medium speed with electric mixer for 2 minutes.
• Pour into pan.
• Bake at 350* for 50-60 minutes or until toothpick inserted near the center comes out clean.
• Cool 25 minutes in pan.
• Invert onto serving plate.
• FOR GLAZE:.
• Combine sugar and 1/4 cup orange juice in small pan --
• Simmer 3 minutes.
• Brush warm glaze over cake.