Prep 30 mins
Cook 1 hr
This cake is different from similar Hawaiian cakes I've found posted as it uses orange jello in the mix. My Aunt Irma (Mer-Mer) used to make this for us kids for Sunday lunch and we loved it. I think one of the reasons we liked it so well because we were REALLY impressed with 3 layer cakes! This one makes a very pretty presentation when stacked on a glass cake plate.
- 1 (18 1/2 ounce) box white cake mix
- 1 (3 3/4 ounce) package orange gelatin mix
- 1 cup vegetable oil
- 3 bananas, chopped
- 4 eggs
- 1 cup crushed pineapple, drained
- 1 cup pecans, well chopped
- 1⁄2 cup milk
- 1⁄2 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 (16 ounce) box confectioners' sugar
- 1 teaspoon orange extract
- 1⁄2 cup coconut, shredded
- 1⁄2 cup pecans, chopped
- 1⁄2 cup crushed pineapple, drained
- Preheat oven to 350 degrees.
- Grease and flour (I use Baker's Joy) three 9 inch round cake pans.
- In a large mixing bowl, combine all of the ingredients for the cake in the order given and blend slowly, making sure you scrape down the sides of the bowl to get all of the cake mix completely blended and and moist.
- Pour the cake mix into the the three pans and bake for 20-30 minutes (depending on your oven) until a toothpick in the middle comes out clean.
- Cool each layer in the pan for 10 minutes.
- Remove each layer from its pan and allow to cool completely before frosting.
- Cream together the butter and cream cheese; making sure it is well blended.
- Add the sugar and beat until well mixed.
- Slowly stir in the orange extract, coconut, pecans and pineapple until this mixture is well blended.
- Ice between the cake layers and the top of the cake. If you have enough, you can ice the sides, but most of the time I don't choose to do that because I think it looks prettier with just the "middle" and top iced.
- You can garish with shredded coconut, if desired.
This cake is scrumptious big hit with my family