Sunshine State Orange Crunch Cake
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Sunshine State Orange Crunch Cake

Sunshine State Orange Crunch Cake

Florida flavors shine in a decadent layer cake, the 2018 Neighborhood to Nation Contest finalist recipe from the South East Region. Gold Medal™ Yellow Cake layers moistened with an orange sauce and frosted with an airy pineapple cream cheese icing are stacked with layers of baked Pillsbury's Best™ Puff Pastry Dough to create a Napoleon-style texture in a truly unique dessert.

Servings: 10 servings (1 serving = 1 piece)
Batter
INGREDIENT
WEIGHT
MEASURE
Orange juice
9 oz
1 cup
Gold Medal™ Yellow Cake Mix (11152)
1 lb 12.00 oz
5 3/4 cups
Mandarin orange segments, canned, undrained
15 oz
1 3/4 cups
Orange extract
2 Tbsp
Orange Sauce
INGREDIENT
WEIGHT
MEASURE
Orange juice
1 lb 2.00 oz
2 cups
Granulated sugar
2 Tbsp
Cornstarch
1 1/2 Tbsp
Puff Pastry Layers
INGREDIENT
WEIGHT
MEASURE
Almond Lace Cookies
INGREDIENT
WEIGHT
MEASURE
Butter, unsalted
2 oz
1/4 cup
Brown sugar, packed
2.50 oz
6 Tbsp
Light corn syrup
3.50 oz
1/4 cup
Gold Medal™ All-Purpose Flour (12610)
1 oz
3 Tbsp
Vanilla extract
1/2 tsp
Kosher salt
1/4 tsp
Slivered almonds, ground
2 oz
1/2 cup
Frosting
INGREDIENT
WEIGHT
MEASURE
Butter, unsalted, softened
1 lb
2 cups
Powdered sugar
1 lb
3 1/2 cups
Cream cheese, softened
1 lb 8.00 oz
Crushed pineapple, canned, drained
12 oz
1 1/3 cups
Orange extract
2 Tbsp
Garnish
INGREDIENT
WEIGHT
MEASURE
Powdered sugar
1 tsp
Batter
  1. Add orange juice and cake mix to bowl of mixer fitted with paddle attachment; mix on medium speed 2 minutes.
  2. Add mandarin oranges and orange extract; mix on low speed 30 seconds.
  3. Stop mixer, scrape bowl and paddle; mix on low speed an additional 1 1/2 minutes.
  4. Deposit batter in 2 greased, parchment-lined 8-inch round cake pans; bake as directed below until wooden pick inserted in center comes out clean.
  5. Allow to cool in pans 10 minutes; remove and cool completely.
BAKE:
TEMP
TIME
Convection Oven*
300°F
33-38 minutes
Standard Oven
350°F
38-43 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 16 minutes of baking.
Orange Sauce
  1. Stir orange juice, sugar and cornstarch together in 2-quart saucepan; cook over medium heat until mixture comes to a boil, stir frequently.
  2. Remove from heat and cool completely; refrigerate until assembly.
Puff Pastry Layer
  1. Thaw frozen puff pastry dough sheet, covered, either at room temperature 15-30 minutes until flexible or refrigerated overnight.
  2. Roll out to 18x13-inch rectangle; cut 2, 8-inch diameter circles from opposite corners of sheet.
  3. Cut 2, half-moon shaped circles from remaining dough; transfer pieces to parchment-lined full sheet pan.
  4. Dock each piece and sprinkle with salt; cover with additional paper and place another full sheet pan on top to weigh down puff pastry dough.
  5. Bake as directed below until golden brown; cool completely.
BAKE:
TEMP
TIME
Convection Oven*
350°F
22-26 minutes
Standard Oven
400°F
26-30 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 11 minutes of baking.
Almond Lace Cookies
  1. Add butter, brown sugar and corn syrup to 2-quart saucepan; bring to a boil over medium heat, stirring frequently.
  2. Remove from heat and stir in flour, vanilla, salt and almonds until well combined.
  3. Line 2, full sheet pans with silpat or parchment paper and place 10, #70 scoops of dough on each.
  4. Bake as directed below until golden brown; cool completely.
BAKE:
TEMP
TIME
Convection Oven
350°F
4-6 minutes
Standard Oven
400°F
5-8 minutes
Frosting
  1. Add butter and powdered sugar to mixer bowl fitted with paddle attachment; mix on low speed to combine.
  2. Mix 2 minutes at medium speed.
  3. Divide cream cheese into about 2 oz portions; add a few portions at a time to mixer bowl until combined.
  4. Combine until fluffy. Add pineapple and orange extract; mix until well blended.
Assembly
  1. Cut the cake rounds in half, horizontally; spread 1/4 cup Orange Sauce on the cut side of each.
  2. Place 1 cake layer on cake plate, cut side UP; frost with approx. 1/2 cup frosting.
  3. Top with a full circle of the Puff Pastry Layer; frost with approx. 1/2 cup frosting.
  4. Place another cake layer on top, cut side DOWN; frost with approx. 1/2 cup frosting.
  5. Top with the other full circle of the Puff Pastry Layer; frost with approx. 1/2 cup frosting.
  6. Top with the third cake layer, cut side UP; frost with approx. 1/2 cup frosting.
  7. Arrange the 2, half-moon Puff Pastry Layer pieces on top; frost with approx. 1/2 cup frosting.
  8. Top with last cake layer, cut side DOWN; frost top and sides with remaining frosting.
  9. Refrigerate for at least 1 hour.
Garnish
  1. Garnish with Almond Lace Cookies and dust with powdered sugar.
  2. Serve with remaining Orange Sauce.

  • Tip: Cake layers can be made ahead and frozen if desired. Allow to cool completely after baking. Wrap to seal and freeze; thaw about 20 minutes before assembly. Store Almond Lace Cookies in air-tight container.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 piece
Calories
1610
Calories from Fat
820
% Daily Value
Total Fat
92g
141%
Saturated Fat
51g
257%
Trans Fat
2 1/2g
Cholesterol
195mg
66%
Sodium
1220mg
51%
Total Carbohydrate
179g
60%
Dietary Fiber
3g
14%
Sugars
121g
Protein
15g
Vitamin A
45%
45%
Vitamin C
35%
35%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
4 1/2 Starch; 0 Fruit; 7 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 18 Fat;
Carbohydrate Choice
12
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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