EASTER NEST ORANGE PINEAPPLE CAKE
one 10-inch tube cake
In a large bowl, combine cake mix, pudding mix, oil, orange juice or orange concentrate, and reserved ¼ cup pineapple juice; add eggs and beat at medium speed of an electric mixer for 4 minutes, scraping down sides of bowl as necessary. Stir in well-drained pineapple and orange peel. Spoon into a greased and floured 10-inch bundt or tube pan. Bake in a preheated moderate oven (350 degrees F.) for 50 minutes, or until a cake tester inserted into the cake comes out clean. Cool cake in pan for 10 minutes, then turn out onto a wire rack to finish cooling.
Sift confectioners’ sugar over cooled cake or drizzle Vanilla Glaze over cake. Or, frost top of cake with Vanilla Butter Cream Frosting or Caramel Icing, allowing frosting/icing to “dribble” down the sides of the cake. May garnish top of cake with green-tinted coconut arranged into 3 to 4 small nests; fill “nests” with desired jelly beans.
Note: Thoroughly drain pineapple and then press more liquid out of pineapple with a wooden
spoon or absorbent paper.
Variation: Bake cake batter in two greased and floured 9-inch round layer pans for 25 to 30
minutes or until a cake tester comes out clean. If using Vanilla Butter Cream
Frosting to frost cake, may use orange marmalade to spread between cake layers in
place of frosting. May also fill and frost cake with Caramel Icing or Orange Butter
RECIPE CONTINUED ON NEXT PAGE
In a small bowl, combine confectioners’ sugar and butter. Beat in enough hot milk or water to make a smooth glaze.
Vanilla Butter Cream Frosting
In a deep medium bowl, cream butter thoroughly. Add 1 cup confectioners' sugar and salt, beating well. Add remaining sugar and 1 tablespoon half-and-half. Beat until smooth. Add vanilla and remaining half-and-half as needed to achieve correct spreading consistency. Beat in food coloring, if desired.
enough icing/frosting to frost one 10-inch diameter bundt or tube cake
Combine butter and brown sugar in a heavy saucepan. Cook over moderate heat until mixture bubbles around the edges of the pa, then simmer slowly for 1 minute. Transfer to a bowl and cool for 10 to 15 minutes. Stir in half-and-half or cream, vanilla, and salt. Stir in confectioners’ sugar, one-third at a time, adding sugar as needed to make icing/frosting a spreading consistency. Stir in caramel flavoring, if desired. Spread on thoroughly cooled cake.