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This is the second cake I made this morning for the shower tonight - this one's pretty and tasty, too.
FOR THE CAKE:
1 pkg. orange cake mix
1 (3 ox) pkg. orange Jello
1 (5 oz) vanilla instant pudding mix
4 eggs
1/2 cup vegetable oil
1 1/2 cups milk
Preheat the oven to 360 degrees. Grease and flour three 9" cake pans. In a large bowl combine the cake mix, Jello, pudding mix, eggs, oil and milk and mix with an electric mixer for 3 minutes. Pour the batter into the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool in the pans for 10 minutes then invert onto cooling racks and cool completely before frosting.
FOR FROSTING:
1 (8 oz) container of sour cream
1 cup sugar
1 (5 oz) pkg vanilla instant pudding mix
1 (12 oz) can crushed pineapple - drained
1 (6 oz) pkg frozen coconut - thawed
1 (8 oz) container frozen whipped topping - thawed
In a large bowl, mix the sour cream, sugar and pudding mix together by hand. Stir in the pineapple and coconut. Fold in the whipped topping.
Spread this mixture between the three layers and on top of cake. This cake must be refrigerated at least 1 hour before serving. You can also use mandarin orange sections on top of cake for garnish. This is moist, pretty and so good. Enjoy If desired, you can also make this as a sheet cake and it turns out beautifully.
Fallon
FOR THE CAKE:
1 pkg. orange cake mix
1 (3 ox) pkg. orange Jello
1 (5 oz) vanilla instant pudding mix
4 eggs
1/2 cup vegetable oil
1 1/2 cups milk
Preheat the oven to 360 degrees. Grease and flour three 9" cake pans. In a large bowl combine the cake mix, Jello, pudding mix, eggs, oil and milk and mix with an electric mixer for 3 minutes. Pour the batter into the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool in the pans for 10 minutes then invert onto cooling racks and cool completely before frosting.
FOR FROSTING:
1 (8 oz) container of sour cream
1 cup sugar
1 (5 oz) pkg vanilla instant pudding mix
1 (12 oz) can crushed pineapple - drained
1 (6 oz) pkg frozen coconut - thawed
1 (8 oz) container frozen whipped topping - thawed
In a large bowl, mix the sour cream, sugar and pudding mix together by hand. Stir in the pineapple and coconut. Fold in the whipped topping.
Spread this mixture between the three layers and on top of cake. This cake must be refrigerated at least 1 hour before serving. You can also use mandarin orange sections on top of cake for garnish. This is moist, pretty and so good. Enjoy If desired, you can also make this as a sheet cake and it turns out beautifully.
Fallon
Fallon!!!!! This sounds AMAZING!!!!!! Can you take a picture of it? Thank you so much for posting this. I love orange creamsicles so I'll definitely be giving this a try!
