Looking for a recipe for Pineapple Cake...
03-14-2011, 09:04 AM
#3
Super Member
Join Date: Nov 2010
Location: Cadillac, MI
Posts: 6,487
Mexican Wedding Cake is delicious and has no shortening, so it's probably a better idea than a greasy cake. The cream cheese has enough.
http://www.food.com/recipeprint.do?rid=126974
http://www.food.com/recipeprint.do?rid=126974
03-15-2011, 03:20 AM
#6
Super Member
Join Date: Jan 2009
Location: Mid-West
Posts: 3,838
03-15-2011, 08:36 AM
#7
Senior Member
Join Date: Jan 2010
Location: Lake City, FL
Posts: 394
Not sure this will work for you but it is gooooooooood.
Hawaiian Sunset Cake
1 pkg.white or orange cake mix
1 pkg. instant vanilla pudding
1 pkg. orange gelatin
1 1/2 C milk
1/2 C veg oil
Filling:
1 can (20 oz) crushed pineapple, drained
2 C sugar
1 pkg.(10 oz) flaked coconut
1 C (8 oz) sour cream
1 carton (8 oz) frozen whipped toppting, thawed
Toasted coconut, optional
In a large mixing bowl, combine the first 6 ingedients: mix well. Pour into three greased & floured 9" round baking pans.Bake at 350 for 25-30 min. or until toothpick inserted near the center comes out clean. Cool for 10 min. before removing from pans to wire racks to cool completely.
In a bowl, combine the pineapple, sugar, coconut & sour cream. Remove 1 cup to another bowl; set aside.
place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. Fold whipped topping into the reserved pineapple mixture. Spread over top & sides of cake. Sprinkle with toasted coconut if desired. Refrigerate. 12-16 servings
If this doesn't work for you try it another time. Enjoy!!!
Hawaiian Sunset Cake
1 pkg.white or orange cake mix
1 pkg. instant vanilla pudding
1 pkg. orange gelatin
1 1/2 C milk
1/2 C veg oil
Filling:
1 can (20 oz) crushed pineapple, drained
2 C sugar
1 pkg.(10 oz) flaked coconut
1 C (8 oz) sour cream
1 carton (8 oz) frozen whipped toppting, thawed
Toasted coconut, optional
In a large mixing bowl, combine the first 6 ingedients: mix well. Pour into three greased & floured 9" round baking pans.Bake at 350 for 25-30 min. or until toothpick inserted near the center comes out clean. Cool for 10 min. before removing from pans to wire racks to cool completely.
In a bowl, combine the pineapple, sugar, coconut & sour cream. Remove 1 cup to another bowl; set aside.
place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. Fold whipped topping into the reserved pineapple mixture. Spread over top & sides of cake. Sprinkle with toasted coconut if desired. Refrigerate. 12-16 servings
If this doesn't work for you try it another time. Enjoy!!!
03-15-2011, 08:36 AM
#8
Senior Member
Join Date: Jan 2010
Location: Lake City, FL
Posts: 394
Not sure this will work for you but it is gooooooooood.
Hawaiian Sunset Cake
1 pkg.white or orange cake mix
1 pkg. instant vanilla pudding
1 pkg. orange gelatin
1 1/2 C milk
1/2 C veg oil
Filling:
1 can (20 oz) crushed pineapple, drained
2 C sugar
1 pkg.(10 oz) flaked coconut
1 C (8 oz) sour cream
1 carton (8 oz) frozen whipped toppting, thawed
Toasted coconut, optional
In a large mixing bowl, combine the first 6 ingedients: mix well. Pour into three greased & floured 9" round baking pans.Bake at 350 for 25-30 min. or until toothpick inserted near the center comes out clean. Cool for 10 min. before removing from pans to wire racks to cool completely.
In a bowl, combine the pineapple, sugar, coconut & sour cream. Remove 1 cup to another bowl; set aside.
place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. Fold whipped topping into the reserved pineapple mixture. Spread over top & sides of cake. Sprinkle with toasted coconut if desired. Refrigerate. 12-16 servings
If this doesn't work for you try it another time. Enjoy!!!
Hawaiian Sunset Cake
1 pkg.white or orange cake mix
1 pkg. instant vanilla pudding
1 pkg. orange gelatin
1 1/2 C milk
1/2 C veg oil
Filling:
1 can (20 oz) crushed pineapple, drained
2 C sugar
1 pkg.(10 oz) flaked coconut
1 C (8 oz) sour cream
1 carton (8 oz) frozen whipped toppting, thawed
Toasted coconut, optional
In a large mixing bowl, combine the first 6 ingedients: mix well. Pour into three greased & floured 9" round baking pans.Bake at 350 for 25-30 min. or until toothpick inserted near the center comes out clean. Cool for 10 min. before removing from pans to wire racks to cool completely.
In a bowl, combine the pineapple, sugar, coconut & sour cream. Remove 1 cup to another bowl; set aside.
place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. Fold whipped topping into the reserved pineapple mixture. Spread over top & sides of cake. Sprinkle with toasted coconut if desired. Refrigerate. 12-16 servings
If this doesn't work for you try it another time. Enjoy!!!
03-15-2011, 12:02 PM
#10
Junior Member
Join Date: Oct 2009
Location: Texas
Posts: 244
Originally Posted by Gramma
Not sure this will work for you but it is gooooooooood.
Hawaiian Sunset Cake
1 pkg.white or orange cake mix
1 pkg. instant vanilla pudding
1 pkg. orange gelatin
1 1/2 C milk
1/2 C veg oil
Filling:
1 can (20 oz) crushed pineapple, drained
2 C sugar
1 pkg.(10 oz) flaked coconut
1 C (8 oz) sour cream
1 carton (8 oz) frozen whipped toppting, thawed
Toasted coconut, optional
In a large mixing bowl, combine the first 6 ingedients: mix well. Pour into three greased & floured 9" round baking pans.Bake at 350 for 25-30 min. or until toothpick inserted near the center comes out clean. Cool for 10 min. before removing from pans to wire racks to cool completely.
In a bowl, combine the pineapple, sugar, coconut & sour cream. Remove 1 cup to another bowl; set aside.
place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. Fold whipped topping into the reserved pineapple mixture. Spread over top & sides of cake. Sprinkle with toasted coconut if desired. Refrigerate. 12-16 servings
If this doesn't work for you try it another time. Enjoy!!!
Hawaiian Sunset Cake
1 pkg.white or orange cake mix
1 pkg. instant vanilla pudding
1 pkg. orange gelatin
1 1/2 C milk
1/2 C veg oil
Filling:
1 can (20 oz) crushed pineapple, drained
2 C sugar
1 pkg.(10 oz) flaked coconut
1 C (8 oz) sour cream
1 carton (8 oz) frozen whipped toppting, thawed
Toasted coconut, optional
In a large mixing bowl, combine the first 6 ingedients: mix well. Pour into three greased & floured 9" round baking pans.Bake at 350 for 25-30 min. or until toothpick inserted near the center comes out clean. Cool for 10 min. before removing from pans to wire racks to cool completely.
In a bowl, combine the pineapple, sugar, coconut & sour cream. Remove 1 cup to another bowl; set aside.
place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. Fold whipped topping into the reserved pineapple mixture. Spread over top & sides of cake. Sprinkle with toasted coconut if desired. Refrigerate. 12-16 servings
If this doesn't work for you try it another time. Enjoy!!!
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