Orange pineapple praline cake
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Orange pineapple praline cake
  Orange    Pineapple    Cakes  
Last updated 6/12/2012 12:45:41 AM. Recipe ID 5616. Report a problem with this recipe.
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      Title: Orange pineapple praline cake
 Categories: Cakes
      Yield: 10 Servings
 
      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
  




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Recipe ID 5616 (Apr 03, 2005)

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