ORANGE DREAMSICLE CAKE
Wow, boy does this recipe bring memories! As a child I could often be found down at the country store with a Creamsicle in hand. And when I could get away with it, they were my breakfast of choice as well! We love this recipe and think it would be a great choice for your next bake sale or luncheon.
Provided by Linda Griffith
Categories Cakes
Time 1h35m
Number Of Ingredients 14
Steps:
- 1. Open Pineapple and let it drain completely..Mash it with a spoon in the collander so that no juice is visible.. If you don't do this, your frosting is going to be runny
- 2. Prepare three 8 or 9 inch cake pans, by rubbing them with shortening and sprinkling with flour to cover each pan. Preset oven to 350 degrees.
- 3. In a large mixing bowl, put in the cake mix. Don't follow the cake recipe on the box, Instead, add the milk,oil,orange juice, pudding, jello, and 4 large eggs, one at a time, beating well after each.
- 4. Divide among the 3 prepared cake pans and bake for 30 minutes at 350 degrees. If you use dark cake pans, bake at 325 degrees.
- 5. Cool on baking racks until completely cooled.
- 6. In a medium mixing bowl, add the frozen coconut, the large can of drained pineapple, sugar, cup of sour cream and one cup of coolwhip. Mix well by hand.
- 7. Spread between layers. Sprinkle the bottom and second layer with the chopped nuts. Next, add another cup or cup and a half of coolwhip to the frosting mixture. Frost the top and sides with the remaining frosting. Keep Refrigerated
- 8. Enjoy. This is a beautiful and delicious cake. The icing goes on really well.
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