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INGREDIENTS: (Products Available Below)
- 1 box Duncan Hines Orange Supreme Cake Mix
- 1 3.4 oz. package instant vanilla pudding
- 1 3 oz. package orange jello
- 1/2 c. oil
- 1 1 /2 c. milk*
- 4 eggs*
- 1 20 oz. can crushed pinapple, drained (all liquid squeezed out)
- 8 oz. flaked sweetened coconut (chopped in food processor)
- 8 oz. sour cream*
- 1 c. sugar
- 1 8 oz. container cool whip*
- 1 3-count package Hefty EZ Foil 8-inch Round Cake Pans
- Baker's Joy Cooking Spray
INSTRUCTIONS:
- Mix cake mix, pudding, jello, oil, milk, and eggs.
- Beat on medium speed for 3 minutes.
- Spray the 3 pans and evenly divide cake mix.
- Bake at 350 for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cake layers.
- To make filling, mix pineapple, coconut, sour cream, and sugar.
- Reserve 1 c. of the filling mix for the topping.
- To make topping, gently fold the reserved filling mix into the cool whip.
- Divide filling in half and spread between cake layers as they are stacked.
- Spread topping evenly on top and sides of cake.
- Refrigerate overnight or at least 8 hours.
- Cut and enjoy.
*This is a perishable ingredient that is not available on the Shopfoodex website. The following substitutions are items that can be found on the website:
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RECIPE INGREDIENT |
SUBSTITUTION |
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1 1/2 c. milk |
1 1/2 c. Parmalat boxed milk |
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1 8 oz. container Cool Whip |
2 envelopes Dream Whip + 1/2 c. Parmalat milk +1 can Nestle media crema (whipped together) |
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eggs, sour cream |
No substitutes |
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