Orange Dreamsicle Cake (Print Version)
# Ingredients:
01 -
1 box white cake mix (15 ¼ oz).
02 -
1 cup cold milk.
03 -
½ cup orange juice.
04 -
½ cup vegetable oil.
05 -
3 oz orange jello.
06 -
1 oz French vanilla pudding mix.
07 -
4 large eggs.
08 -
8 oz whipped topping.
09 -
20 oz crushed pineapples (drained).
10 -
1 cup sour cream.
11 -
1 cup shredded coconut.
12 -
1 ½ cups white sugar.
13 -
½ cup finely chopped pecans.
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
02 -
In a large bowl, combine the cake mix, milk, orange juice, oil, orange jello, pudding mix, and eggs. Add eggs one at a time, beating well after each addition until smooth.
03 -
Divide the batter evenly between prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool cakes for 15 minutes, then transfer to a wire rack.
04 -
Drain and mash the pineapples to remove moisture. In a large bowl, mix the pineapples, coconut, sugar, sour cream, and 1 cup of whipped topping. Spread the mixture between the cooled cake layers.
05 -
Sprinkle finely chopped pecans on top of the frosting between layers.
06 -
Combine remaining whipped topping with the frosting mixture to frost the top and sides of the cake.
07 -
Refrigerate the cake until ready to serve.
# Notes:
01 -
Ensure crushed pineapples are well-drained to avoid runny frosting.
02 -
Refrigerating the cake keeps the texture fresh.