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that I could use a cream cheese icing on for my brother's birthday.
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sounds wonderful! I would use a good mix, replace the liquid with pinapple juice and add the chunks!
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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 |
The Mexican wedding cake sounds really good!
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Thank you for the recipe!
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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!!! |
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!!! |
Gramma, that sounds so good. Like Summer!
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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!!! |
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