Orange Pineapple Praline Cake
Submitted by Brenda
Layered orange pineapple cake with a crunchy coconut-pecan praline topping, whipped cream frosting, and crushed pineapple baked inside. A showstopper from a box mix.
YIELD
10 servingsPREP
25 minCOOK
35 minREADY
1 hrsThis cake proves that a box mix can become something spectacular with the right upgrades. Orange juice replaces the water in the mix, crushed pineapple gets layered into the batter, and a coconut-pecan praline topping gets broiled onto one layer for a crunchy, caramelized crown.
The batter layering is the clever part. A thin layer of batter goes down first, then drained crushed pineapple, then the remaining batter on top. This sandwiches the fruit inside so it stays moist and concentrated rather than sinking to the bottom. Orange zest in the batter reinforces the citrus flavor that the juice started.
The praline topping is a simple toss of coconut, brown sugar, chopped pecans, and melted butter that goes onto one layer after the initial bake, then back into the oven for ten more minutes. It turns into a sticky, golden, crunchy cap that contrasts with the soft cake and airy whipped cream.
Whipped heavy cream (no powdered sugar, no stabilizer) frosts the sides and fills between the layers. It keeps everything light against all that tropical sweetness.
Kitchen Tips
- Drain the crushed pineapple thoroughly. Squeeze it in a fine mesh strainer. Excess juice makes the cake soggy and prevents it from setting.
- Watch the praline layer carefully during those last 10 minutes. Coconut and brown sugar burn fast. Pull it when the coconut is golden, not dark brown.
- Cool the praline layer on foil. The sticky topping bonds to wire racks. Foil lets you peel it away cleanly.
- Frost just before serving or keep refrigerated. Whipped cream deflates and weeps if it sits too long at room temperature.
Variations
- Toasted coconut version: Skip the praline and press toasted coconut flakes onto the whipped cream frosting for a simpler finish.
- Tropical rum cake: Add a tablespoon of dark rum to the whipped cream for a boozy twist.
Ingredients
Directions
Preheat oven to 350℉ (180℃). Grease and flour 2 9” round cake pans. Set aside.
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.
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.
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.
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.
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