Hawaiian Honeymoon Cake
- Reviews 2
Ready In: 40 mins
Serves: 15
Ingredients
- 1 (18 1/4ounce) box yellow cake mix with pudding
- 1 (11 ounce) can mandarin oranges, divided
- 1 (20 ounce) can pineapple chunks, divided
- 1 1⁄2 cups shredded sweetened coconut, divided
- 1⁄2 cup vegetable oil
- 4 eggs
- 2 cups Cool Whip, more if desired
- 1 (3 1/2ounce) box instant pudding mix, cheesecake flavor
- 2 ounces cream cheese, softened
- 1 teaspoon unflavored gelatin
Directions
- CAKE: Preheat oven to 350F; grease and flour a 9" x 13" baking pan.
- Drain the pineapple and mandarin oranges, reserving 1 cup of mandarin orange juice.
- Place drained fruit in food processor bowl and pulse until the fruit is pulverized.
- Mix cake mix, reserved orange juice, eggs, oil, 1 cup of coconut, and half of the fruit until well blended.
- Pour cake batter into pan and bake as the mix directs or until it tests down with a toothpick (This took about 25-30 minutes with my mix, pan and oven).
- Cool thoroughly.
- FROSTING: Cream together cream cheese, pudding mix, gelatin, the remaining fruit, and 1/4 cup coconut until well mixed and somewhat smooth (it will still have some lumps due to the fruit and coconut).
- Gently stir in Cool Whip until well-incorporated but do not overmix.
- Spread frosting on cooled cake and sprinkle with remaining coconut.
- Chill well before serving and store the cake in the refrigerator.
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