Orange Dreamsicle Cake

Linda Griffith Recipe

By Linda Griffith sothernladee

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


Recipe Rating:
 54 Ratings
Serves:
16
Prep Time:
Cook Time:
Cooking Method:
Bake

Blue Ribbon Recipe

Notes 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.

Ingredients

1
duncan hines orange supreme cake mix
1 c
milk, cold
1/2 c
orange juice, fresh
1/2 c
vegetable oil
1 box
orange jello, small
1 box
french vanilla instant pudding
4 large
eggs
FROSTING
1 medium
coolwhip
1 large
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

Directions

1
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
2
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.
3
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.
4
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.
5
Cool on baking racks until completely cooled.
6
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.
7
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
8
Enjoy. This is a beautiful and delicious cake. The icing goes on really well.