Orange Sheet Cake
A moist, flavorful orange sheet cake packed with candied orange slices, pineapple, coconut, and pecans, perfect for gatherings and citrus lovers seeking a rich, textured dessert.
Ingredients
Instructions
- Mix candy orange slices, candied pineapple, shredded coconut, and chopped pecans with one cup of flour. Set aside.
- In a mixing bowl, cream together butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in grated orange rind and orange juice.
- Combine the remaining flour and baking soda, then gradually add to the wet ingredients, mixing until just combined.
- Fold in the flour mixture with the candied fruit, coconut, and nuts.
- Pour batter into a greased 9x13 inch baking pan.
- Bake at 350°F (175°C) for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For added flavor, consider using fresh orange zest instead of grated orange rind. If you want a lighter version, substitute half of the butter with unsweetened applesauce. You can also use walnuts instead of pecans for a different nutty flavor. Make sure to measure the flour correctly for best results, as too much can make the cake dense.
Serving Suggestions
Serve the Orange Sheet Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a side of fresh fruit or a light citrus salad. This cake is perfect for celebrations or as a sweet treat alongside a cup of tea or coffee.
Storage & Reheating
Store leftover Orange Sheet Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Sheet Cake contains roughly 702 calories, with 9g protein, 53g carbohydrates, and 54g fat. It is an excellent source of dietary fiber (28% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 572mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of candied fruit?
While candied fruits provide a specific sweetness and texture, you can substitute fresh orange segments or pineapple chunks. However, you may need to adjust the sugar in the recipe to accommodate the less intense sweetness of fresh fruit.
What if I don’t have buttermilk?
You can easily make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes before using it in the recipe. This will give your cake the tangy flavor that buttermilk provides.
Can I freeze this cake?
Yes, you can freeze Orange Sheet Cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. Thaw in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).