Hawaiian Honeymoon Cake

Recipe by Vino Girl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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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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