Mandarin orange pineapple cake r/Baking

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Place it into a bowl and whisk it until it's creamy and easy to spread. Take half of the pastry cream and spread it on the bottom cake layer, stopping about 1/2 inch from the edge. Top with another cake layer. Scoop a generous amount of the pineapple whipped cream onto the next cake layer and spread evenly.

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Instructions. In a small bowl, combine the gelatin and water. Set aside. Then, in a saucepan, combine the crushed pineapple (with juice) and sugar. Heat until boiling. Remove from heat and stir in the prepared gelatin. Set aside to cool completely. With an electric mixer, beat together the cream cheese and whole milk.

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Classic Orange Pineapple Salad made with orange gelatin is always a hit. It's classic for a reason ~ because it's just plain good. And eating a strange combination of things is just exactly what happened the other day. Let's just call it our orange meal. Not orange flavored. ~ orange colored.

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1. /2 pineapple, peeled, cored, cut into 1-inch cubes (about 2 cups) 1. /3 cup chopped fresh mint leaves. 3. tablespoons sugar. 2. teaspoons orange-flower water*. 1.

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Cover with a kitchen towel and let rest for 10 to 15 minutes. Preheat the oven to 350℉ and set racks on the upper and lower thirds. Cover two large baking sheets with parchment paper. Flour your countertop and one by one, roll out each ball of dough to about a 5-inch round. Set a small bowl with water on the side.

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Here's how to make it! Drain the pineapple and oranges, but reserve the juice. Whisk together the juice and pudding mix until well blended and thickened. Gently fold in the Cool Whip. Add the pineapple, oranges, marshmallows, and pecans. Cover and refrigerate at least one hour or preferably overnight.

Mandarin orange pineapple cake r/Baking

Potassium. 450mg (13% DV) Total Carbohydrates 22g (7% DV) - Sugars 19g. - Dietary Fiber 2g. Protein. As we can see from the table above, pineapple orange juice contains several essential vitamins and minerals that our body needs to function properly. One of the most significant benefits of drinking pineapple orange juice regularly is that.

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Place the pineapple chunks, orange juice, Greek yogurt, and vanilla extract in a blender. ⅔ cup pineapple chunks, 1 cup orange juice, ½ cup vanilla Greek yogurt, 1 teaspoon vanilla extract. Blend until smooth. Pour into 2 glasses. Serve garnished with orange segments and fresh mint (optional). orange segments, fresh mint.

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Orange Pineapple Fluff Salad. 4.60 from 10 votes. Prep: 15 minutes. Cook: 1 hour. Total: 1 hour 15 minutes. Servings 8. Calories 193 kcal. This orange pineapple fluff salad pairs perfectly with ham or any other meats on the dinner table, a holiday brunch spread or even as a light dessert! Rate Recipe Pin Recipe Print Recipe.

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Pineapple-orange Sunshine Cake. T his citrus cake is cool and fluffy! It's a lightened up version of a cake that was popular in the 1980's. The mandarin oranges are blended into the fluffy.

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Instructions. In the base of a high-speed blender, combine the coconut milk, oranges, and pineapple. Process on high for about 30 seconds, or until the smoothie is creamy and fully blended. Serve immediately, or pour into a glass with a lid and refrigerate for up to 2 days.

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This fresh pressed pineapple orange juice stores well in a pitcher with a lid or glass jar in the refrigerator for up 5 days. This recipe makes one and can be multiplied by 8 (8 cups pineapple, 8 oranges, 8- one inch pieces of ginger) to make a pitcher to last the week (about 5 days). Recipe FAQs

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Open the can of crushed pineapple and pour the entire can into a 9 x 13 baking dish. Spread the pineapple so it covers the entire dish. Step 2. Top the crushed pineapple with a layer of mandarin oranges. As you pour the oranges into the pan, remember to include the juice along with the fruit. And remember, this is super easy!

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Make sure your eggs are room temperature. Use a hand mixer to beat each egg slowly into the cake mixture. Preheat your oven to the correct temperature BEFORE placing the cakes inside. Consider sifting the cake mix before adding it to a large mixing bowl. Sifting adds air into the flour and will make your cake lighter.

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Feed the segments into your juicer, allowing the pineapple juice to flow into a large jug. For a juicer-free method, add the pineapple chunks to a high-speed blender and blend until smooth. If your blender needs a little "help," add around 1/3-1/2 cup water to the machine when blending.

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In a large mixing bowl combine the yellow cake mix, vegetable oil, sour cream, eggs and the remaining oranges with liquid. Pour into a greased 9×13 casserole dish. Bake based on the time designated on the box, about 30 minutes. Remove from the oven, transfer to wire rack, and allow to cool completely about an hour.