Thursday, May 19, 2011
Easter Cakes: Part 2 - Grandma's Orange Pineapple Cake
My Grandma Wood made this cake every year and it was always the favorite with us kids, so much so that my sister requested it every year as her birthday cake. Here is a word to the wise, do not put sparklers on this cake instead of candles, it has a very sticky icing that will be covered in soot. We learned that the hard way, my sister's birthday is New Years Eve so there are always fireworks involved and sparklers are not a safe alternative to birthday candles.
This is not a "Grandma Wood Original" but probably a Pillsbury Cookbook cake, but isn't that what most women who raised kids in the 50's made? Both of my grandmothers were from the Kraft, Pillsbury, Betty Crocker brand of cooking, I don't know if either of them ever made a cake from scratch. I have a printed copy of this recipe on an old yellow piece of paper that Grandma probably hammered out on a typewriter. Some of the measurements are not what we use in modern day like one a #2 can of pineapple. Is that a war ration measurement? We have converted that ingredient to one 8 oz can of crushed pineapple. This is the first time I have tried this cake in a mold pan, it came out great. I don't think Grandma ever made this cake as a lamb, she always made a beautiful two layer round cake, light and fluffy looking, the perfect Easter cake.
Grandma's Pineapple Orange Cake
4 eggs well beaten
1/2 cup oil
1 (11oz) can mandarin oranges with the liquid
1 box yellow cake mix
1 (8oz) can crushed pineapple
1/2 cup sugar
1 package vanilla instant pudding
1 (9oz) container of Cool Whip
Preheat oven to 350 degrees. Prepare to 9 inch cake pans with baking spray.
Beat eggs then add oil and mandarin oranges with the liquid and beat well. Add cake mix and beat for 2 minutes until well mixed and the oranges are all broken up. Split batter between the two 9 inch cake pans and bake for 25-30 minutes. Let cake cool completely before icing.
In a small sauce pan mix the pineapple with liquid and 1/2 cup of sugar, bring to a boil then boil for 20 minutes stirring constantly. Remove pineapple/sugar mix from heat and let cool completely, like for several hours in the refrigerator. If it is warm the icing will melt and be runny. When cold add one package of vanilla instant pudding and mix well. Next fold in one container of Cool Whip. This will be a very fluffy and sticky icing.
According to grandma's recipe and the 50's standard for food safety you can leave this cake out 2 days unrefrigerated then you should refrigerate. Not sure if that is "Serve Safe".