Combine ingredients in large mixing bowl.
Beat on low speed of mixer for 2 minutes to blend.
Beat 3 minutes longer on high speed of mixer.
Pour into 2 greased and floured 9-inch cake pans. Bake at 350\u00b0 for 25 minutes.
Cool and slice layer horizontal to make 4 layers.
Put filling between layers.
Frost as directed in filling recipe.
Refrigerate 24 hours before serving.
Prepare orange cake mix according to directions and bake in a 13 x 9 x 2-inch pan.
While cake is cooking, combine orange juice and sugar.
When cake is done, remove from oven and pour orange juice mixture over top and let soak into cake.
Serve warm.
Beat peach pie filling until small pieces.
Add orange cake mix, eggs (beaten) and sour cream.
Bake for 25 to 35 minutes.
Mix cake mix as directed only using 1 cup of water.
Add orange jello.
Bake according to directions on box.
When cool, split the layers.
Mix sour cream, sugar, coconut and orange juice.
Put in fridge before you make the cake.
When cake is cool, frost layers upside down until the last layer.
Reserve 1 cup of filling to mix with 8 ounce carton of Cool Whip for icing top and sides. Refrigerate overnight (very good).
Dissolve Jell-O in warm water; add oil to mixture.
Add cake mix and flavorings.
Add eggs, mixing after each egg.
Add coconut.
Pour in tube or Bundt pan and bake at 300\u00b0 for 45 to 60 minutes.
Test for doneness with toothpick.
wo 9-inch-diameter cake pans with 2-inch-
f a 8 inch round cake pan with parchment paper.
In a large mixing bowl, combine the dry cake mix, orange juice, eggs, water and oil.
Beat on low speed for 30 seconds.
Beat on medium speed for 2 minutes.
Pour into a greased 9x13 in baking pan.
Bake at 350 degrees for 30-35 minutes or until toopick comes clean.
Cool on a wire rack.
Frosting:
In a small mixing bowl, beat the cream cheese and butter until smooth.
Beat in the orange marmalade and confectioners' sugar.
Spread over cake.
Keep in refrigerator.
Combine
cake
mix, milk, egg whites and orange concentrate. Beat
4
minutes
at
medium
speed of electric mixer. Fold in the 1/2 cup coconut.
Pour into 2 greased and floured 9 x 1 1/2-inch
layer pans.
Bake in 350\u00b0 oven for 35 minutes; cool. Frost and fill with Fluffy White Frosting.
Mix cake according to package directions and add oranges. Bake according to directions on pkg, using two 9 inch round cake pans. Brown 1 cup coconut in 1 tsp. margarine and set aside. Soften the 1/3 cup margarine and cream cheese and mix well with sugar, milk, and remaining coconut. After cake has cooled, frost and sprinkle top and sides of cake with browned coconut.
Mix cake by directions on box.
In place of water, use 1 cup of orange juice; do not dilute with water.
If recipe calls more than a cup, use water.
Make as many as four layers.
Bake pound cake mixture in thin round cake layers (3 to 6 layers).
After cool, soak layers slightly with sugar and water mixture.
Beat whipped cream and put on layers.
Grate fresh coconut and place on cake layers.
Mix cake mix, pudding, eggs, oil and Mountain Dew.
Bake 3 layers, using cake mix directions for heat and time.
Dissolve jello in hot water; add to cake mix. Add oil and eggs, one at a time. Mix well; add coconut. Pour into 9
x 13-inch cake pan and bake for 35 minutes at 350\u00b0.
Grease 2 (8-inch) cake pans; dust with flour.
Mix orange cake mix, orange jello, Crisco oil, eggs and water and beat for 3 minutes.
Pour in pans and cook 20 to 30 minutes at 350\u00b0.
Let cool in pans 10 minutes.
Put on cake rack; cool.
Mix sugar, sour cream and coconut together and set in refrigerator for 2 hours.
Bake regular-size orange cake mix and cool.
Bake in 9-inch round pans.
When cool, cut into 4 layers.
Instead of the water called for in the recipe on the cake mix box, use the can of mandarin oranges including the liquid and oranges.
Just dump them into the mix and blend and cook as directed.
Mix this all together in a big bowl.
Pour into a greased sheet cake pan.
Cook at 325\u00b0F for about 25- 30 minutes.
Check after 20 minutes and keep checking until cake bounces back when pressed in the middle with the back of a spoon. Or you can use a toothpick to test for doneness by inserting it into the middle and if it comes out clean it will be finished.
n wire rack.
Split cake layers in half to make
Combine sugar, oil and eggs; beat well until light and frothy. Combine dry ingredients.
Add to sugar mixture alternately with buttermilk, beating very well after each addition.
Stir in nuts, coconut and flavoring.