Hawaiian Honeymoon Cake - cooking recipe

Ingredients
    1 (18 1/4 ounce) box yellow cake mix with pudding
    1 (11 ounce) can mandarin oranges, divided
    1 (20 ounce) can pineapple chunks, divided
    1 1/2 cups shredded sweetened coconut, divided
    1/2 cup vegetable oil
    4 eggs
    2 cups Cool Whip, more if desired
    1 (3 1/2 ounce) box instant pudding mix, cheesecake flavor
    2 ounces cream cheese, softened
    1 teaspoon unflavored gelatin
Preparation
    CAKE: Preheat oven to 350F; grease and flour a 9\" x 13\" baking pan.
    Drain the pineapple and mandarin oranges, reserving 1 cup of mandarin orange juice.
    Place drained fruit in food processor bowl and pulse until the fruit is pulverized.
    Mix cake mix, reserved orange juice, eggs, oil, 1 cup of coconut, and half of the fruit until well blended.
    Pour cake batter into pan and bake as the mix directs or until it tests down with a toothpick (This took about 25-30 minutes with my mix, pan and oven).
    Cool thoroughly.
    FROSTING: Cream together cream cheese, pudding mix, gelatin, the remaining fruit, and 1/4 cup coconut until well mixed and somewhat smooth (it will still have some lumps due to the fruit and coconut).
    Gently stir in Cool Whip until well-incorporated but do not overmix.
    Spread frosting on cooled cake and sprinkle with remaining coconut.
    Chill well before serving and store the cake in the refrigerator.

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