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Orange Pineapple Praline Cake

Orange Pineapple Praline Cake recipe image
This vibrant Orange Pineapple Praline Cake is a delightful fusion of tropical flavors and rich textures. The base is a moist yellow cake infused with bright orange juice and zest, studded with juicy crushed pineapple and toasted nuts. It is crowned with a luscious, caramelized praline topping made from brown sugar, coconut, and melted butter, creating a perfect contrast between the soft cake and the crunchy, sweet crust. This dessert is ideal for summer gatherings, potlucks, or as a special treat for any occasion. It combines familiar comfort food elements with an exotic twist, making it a crowd-pleaser that is surprisingly easy to prepare using pantry staples.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 52.7
Dietary: Vegetarian
Description
This vibrant Orange Pineapple Praline Cake is a delightful fusion of tropical flavors and rich textures. The base is a moist yellow cake infused with bright orange juice and zest, studded with juicy crushed pineapple and toasted nuts. It is crowned with a luscious, caramelized praline topping made from brown sugar, coconut, and melted butter, creating a perfect contrast between the soft cake and the crunchy, sweet crust. This dessert is ideal for summer gatherings, potlucks, or as a special treat for any occasion. It combines familiar comfort food elements with an exotic twist, making it a crowd-pleaser that is surprisingly easy to prepare using pantry staples.
Ingredients
  • 1 package Yellow cake mix w/pudding
  • 1 can (3.5 oz) Sweetened flaked coconut
  • 1/2 cups Light brown sugar, packed
  • 1/2 cups Orange juice
  • 1/4 cups Chopped pecans or walnuts
  • 1 tablespoons Grated orange peel
  • 1/4 cups Butter, melted
  • 1 can (20 oz) Crushed pineapple, well drained
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC). Grease and flour a 9x13-inch baking pan.
  2. 2
    In a large bowl, combine the yellow cake mix, eggs, orange juice, and melted butter. Beat on medium speed until smooth and well blended.
  3. 3
    Fold in the drained crushed pineapple, sweetened coconut, chopped nuts, and grated orange peel until evenly distributed.
  4. 4
    Spread the batter evenly into the prepared baking pan.
  5. 5
    In a small bowl, mix the packed brown sugar with any remaining nut pieces if desired. Sprinkle evenly over the top of the cake batter.
  6. 6
    Bake for 35-45 minutes, or until a wooden toothpick inserted into the center comes out clean and the top is golden brown.
  7. 7
    Cool in the pan on a wire rack for 10 minutes before slicing and serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 52.7kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 11.5g4%
Dietary Fiber 0.2g1%
Sugars 0.0g
Protein 1.1g3%

* 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

Ensure the crushed pineapple is thoroughly drained to prevent the cake from becoming too sogy. Use a colander and press gently with a spoon to remove excess liquid.

For a richer praline topping, you can increase the brown sugar to 3/4 cup and add a tablespoon of maple syrup to the topping mixture before sprinkling.

This cake can be stored covered at room temperature for up to 2 days, or refrigerated for up to 5 days. Bring to room temperature before serving for the best texture.

Feel free to substitute walnuts for pecans, or use toasted coconut for extra crunch.

Keywords: cake, orange, pineapple, praline, coconut, pecans, walnuts, dessert, baking, tropical, moist, christmas, potluck, easy, yellow cake mix, fruit cake
Read it online: https://www.chefs-mate.com/recipe/orange-pineapple-praline-cake/