ORANGE/COCONUT/PINEAPPLE CAKE
My daughter needed to make a cake for 4-H and we just threw together a recipe using cake mix and other stuff we had in the house. She won a blue ribbon and auctioned it off for $350. It was great.
Provided by Rhonda Sims
Categories Cakes
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Follow direction on cake box. Add small package of vanilla pudding.
- 2. Add mandarin oranges with just a little of the juice. You can add a little bit of coconut and/or pineapple to add a different flavor to the cake.
- 3. Bake according to package directions. Cake is best cooked in large cake pan. 13X9 works well. Bake until center pops up or toothpick inserted comes out clean. This cake will be very moist so sometimes the toothpick will have a little juice on it.
- 4. While cake is cooling, mix the large package of pudding, whipped topping, pineapple and coconut together in a large bowl. Mix on low speed until all ingredients are completely mixed. Frosting will be thick and if whipped topping is frozen at time of mixing it will take a little time to mix. This frosting comes out thick and will spread well on a cool cake. Keep Covered and Refrigerated. I toasted some of the coconut to add a bit of crunch to the frosting.
PINEAPPLE ORANGE COCONUT CAKE
I love all these ingredients so i put them all together. And it like a tropical drink in a cake.
Provided by NIKKI SMITH
Categories Other Desserts
Time 40m
Number Of Ingredients 8
Steps:
- 1. In a large bowl, beat the cake mix, drained oranges, eggs and applesauce on low speed for 2 minutes. Pour into a 13-in x 9-in. Baking dish coated with cooking spray.
- 2. Bake 350 degree for 25-30 minutes or until a toothpick inserted at the center come out clean. Cool on wire rack.
- 3. In a bowl, combine the pineapple, coconut and pudding mix. Fold in the whipped topping just until blended. Spread over cake. Refrigerate for at least hour before serving.
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