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
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.
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.