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Receta Orange Pineapple Praline Cake
by Global Cookbook

Orange Pineapple Praline Cake
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  Raciónes: 10

Ingredientes

  • 1 pkt Yellow cake mix w/pudding
  • 2 x Large eggs
  •     Orange juice
  • 2 Tbsp. Grated orange peel
  • 1 can 20 ounce well liquid removed canned crushed pineapple-reserve juice
  • 1 can 3 1/2 ounce sweetened coconut
  • 1/2 c. Light brown sugar, packed
  • 1/2 c. Minced pecans or possibly walnuts
  • 1/4 c. Butter, melted
  • 2 c. Heavy cream
  • 6 x Maraschino cherries w/stems

Direcciones

  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 Large 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 min or possibly till 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 mix onto the surface of one layer; return to the oven to bake for 10 min longer. Let the second layer cold slightly in pan and then transfer to a wire rack to cold completely.
  4. Remove praline layer from oven. Cold slighly. Place a piece of foil about 12 inches square on the wire rack. Carefully transfer to foil on the rack to cold completely. If praline mix falls off cake, sprinkle back on. Put heavy cream in a small bowl.
  5. Beat cream on high till stiff peaks hold when beaters are lifted.
  6. Place plain layer on platter; spread with half the cream. Add in the praline-topped layer. Frost sides with remaining whipped cream; pipe rosettes on top and place cherries in the center of each rosette.
  7. Chill till ready to serve.
  8. Serves: 10-12