Orange Dreamsicle Cake

Recipe Rating:	52 Ratings4
Category:	Cakes
Collections:	Comfort Classics, Fourth of July!
Serves:	16
Prep Time:	1 Hr 5 Min
Cook Time:	30 Min

Ingredients

1	duncan hines orange supreme cake mix
1 c	milk, cold
1/2 c	orange juice, fresh
1/2 c	vegetable oil
1 bx	orange jello, small
1 bx	french vanilla instant pudding
4 lg	eggs
FROSTING
1 md	coolwhip
1 lg	can of crushed pineapple, well drained
1 c	sour cream
2 pkg	frozen coconuts
1 1/2 c	sugar
1/2 c	chopped pecans, finely chopped

Pinched by Mogal68, and 8,929 more.

Linda Griffith

Well Seasoned

Augusta, GA (pop. 1.4M)

sothernladee

Member Since Apr 2011

Linda's Notes:

This cake is so moist. Everytime I take it somewhere, I bring back an empty cake carrier. If you enjoyed Dreamsicle ice cream when you were growing up then you will love this cake. It's not a heavy cake and not real sweet...Just right. I hope your family will enjoy this cake as much as mine

Comments from the Test Kitchen:

Wow, boy does this recipe bring memories! As a child I could often be found down at the country store with a Creamsicle in hand. And when I could get away with it, they were my breakfast of choice as well! We love this recipe and think it would be a great choice for your next bake sale or luncheon.

Directions

Open Pineapple and let it drain completely..Mash it with a spoon in the collander so that no juice is visible.. If you don't do this, your frosting is going to be runny

Prepare three 8 or 9 inch cake pans, by rubbing them with shortening and sprinkling with flour to cover each pan. Preset oven to 350 degrees.

In a large mixing bowl, put in the cake mix. Don't follow the cake recipe on the box, Instead, add the milk,oil,orange juice, pudding, jello, and 4 large eggs, one at a time, beating well after each.

Divide among the 3 prepared cake pans and bake for 30 minutes at 350 degrees. If you use dark cake pans, bake at 325 degrees.

Cool on baking racks until completely cooled.

In a medium mixing bowl, add the frozen coconut, the large can of drained pineapple, sugar, cup of sour cream and one cup of coolwhip. Mix well by hand.

Spread between layers. Sprinkle the bottom and second layer with the chopped nuts. Next, add another cup or cup and a half of coolwhip to the frosting mixture. Frost the top and sides with the remaining frosting. Keep Refrigerated

Enjoy. This is a beautiful and delicious cake. The icing goes on really well.

Comments

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Bea L. coffeetime

May 7, 2011

It sounds so refreshing, Linda. Thank you for sharing the recipe.

Karla Everett Karla59

May 8, 2011

Linda ,This sounds delicious , Thanks for sharing :)

Kimi Gaines kimijo

May 8, 2011

Thus is amazing...thanks for sharing with us!!

Kimi Gaines kimijo

Kimi Gaines [kimijo] has shared this recipe with discussion groups:
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Carole F BakersQueen

May 8, 2011

I have never heard of frozen coconut...learn something new every time I get on this site. This does sound so delish, very refreshing..YUM. Thank you for posting, this is saved in my recipe file.

Happy Mother's day Ladies!!

Doreen Fish dfish

May 8, 2011

Yes , where do get frozen coconut??? Can you use the dry kind as that is all I ever see here.Love the recipe and would love to make it!!

Samantha Plunkett Manyunderfooot

May 8, 2011

I am trying this today but doing it differently for the frosting.

Bea L. coffeetime

May 8, 2011

Frozen coconut should be in any grocery store in the freezer section. It comes in 6oz bags (I think it's 6oz). I have used it for years in my Four Day Refrigerator Coconut Cake. You shouldn't have a problem finding it.

Karla Everett Karla59

May 8, 2011

I have never heard of it either here in the pacific northwest , But I will have to check it out next time I'm at the store . I know you guys have some things back East and In the South that we have never heard of around this part of the united states HA HA. ( I'm in WA. state.) :)

Bea L. coffeetime