Orange Pineapple Praline Cake

This Orange Pineapple Praline Cake is a vibrant, tropical dessert that balances sweet and tart flavors beautifully. The yellow cake base is infused with fresh orange juice and zest, providing a bright citrus aroma. Layers of crushed pineapple add moisture and fruitiness, while the topping combines toasted coconut, brown sugar, and nuts for a delightful crunch. Finished with whipped cream and maraschino cherries, its perfect for summer gatherings, potlucks, or family celebrations. The combination of soft cake, juicy fruit, and crispy praline creates a complex texture that is both nostalgic and refreshing.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 117.8

Dietary: Vegetarian

Description

This Orange Pineapple Praline Cake is a vibrant, tropical dessert that balances sweet and tart flavors beautifully. The yellow cake base is infused with fresh orange juice and zest, providing a bright citrus aroma. Layers of crushed pineapple add moisture and fruitiness, while the topping combines toasted coconut, brown sugar, and nuts for a delightful crunch. Finished with whipped cream and maraschino cherries, its perfect for summer gatherings, potlucks, or family celebrations. The combination of soft cake, juicy fruit, and crispy praline creates a complex texture that is both nostalgic and refreshing.

Ingredients

1 package Yellow cake mix w/pudding
2 Eggs
2 tablespoons Orange juice
1 tablespoon Grated orange peel
1 can (20 oz) Crushed pineapple, well drained (reserve juice if needed for batter substitution if required by mix, though juice is listed separately)
1 can (3.5 oz) Sweetened coconut flakes
0.5 cups Light brown sugar, packed
0.5 cups Chopped pecans or walnuts
0.25 cups Butter, melted
2 cups Heavy cream
6 Maraschino cherries with stems

Directions

1
Preheat oven to 350F (175C).
2
Grease and flour two 9-inch round cake pans.
3
In a large bowl, combine the yellow cake mix, eggs, and orange juice.
4
Beat according to package directions until smooth.
5
Stir in the grated orange peel.
6
Divide half of the cake batter between the two prepared pans, spreading evenly.
7
Spoon half of the crushed pineapple evenly over the batter in each pan.
8
Spoon the remaining cake batter over the pineapple layer in each pan.
9
Bake for 30 to 35 minutes, or until the tops spring back when gently pressed.
10
While the cakes bake, prepare the praline topping: In a small bowl, toss the coconut, brown sugar, chopped nuts, and melted butter until combined.
11
Remove the cake layers from the oven.
12
Spoon the praline mixture evenly onto the surface of one of the cake layers.
13
Return the praline-topped layer to the oven and bake for 10 minutes longer, until the topping is golden and bubbly.
14
Remove the praline layer from the oven and let it cool slightly in the pan.
15
Transfer the plain cake layer to a wire rack to cool completely.
16
Place a square of foil on a second wire rack and carefully transfer the praline-topped layer onto the foil to cool completely. If any topping falls off, sprinkle it back on.
17
In a chilled bowl, beat the heavy cream on high speed until stiff peaks form.
18
Place the plain cake layer on a serving platter.
19
Spread half of the whipped cream evenly over the plain layer.
20
Carefully place the praline-topped layer on top of the whipped cream.
21
Frost the sides of the cake with the remaining whipped cream.
22
Pipe or dollop rosettes of whipped cream on top of the cake.
23
Place a maraschino cherry in the center of each rosette.
24
Refrigerate the cake until ready to serve.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 117.8kcal

% Daily Value *
Total Fat 3.0g5%
Saturated Fat 0.8g4%
Cholesterol 93.2mg32%
Sodium 31.0mg2%
Total Carbohydrate 17.5g6%
Dietary Fiber 0.4g2%
Sugars 0.3g
Protein 5.0g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To ensure the cake layers are level, you can invert the cooled cakes onto a wire rack before assembling.

If the praline topping is too crumbly to spread, press it gently onto the warm cake layer with the back of a spoon.

For best results, use fresh orange zest for the most vibrant flavor.

The cake can be assembled up to 4 hours before serving; keep refrigerated until ready to eat.

Substitute walnuts for pecans if preferred, or omit nuts entirely for a nut-free version.

Make sure the pineapple is well-drained to prevent the cake from becoming too sogy.

Keywords: orange, pineapple, praline, cake, dessert, tropical, coconut, pecans, whipped cream, baking, layer cake, citrus, fruit cake, summer dessert, potluck, easy cake, yellow cake mix, make ahead

Read it online: https://www.chefs-mate.com/recipe/orange-pineapple-praline-cake-2/