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Hawaiian Delight Cake Recipe

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This recipe for Hawaiian Delight Cake, by , is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carroll McKenzie

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:
1 box Butter Recipe cake mix
1 11-oz can mandarin oranges with juice
4 whole eggs
3/4 c vegetable oil

TOPPING:
1 8-oz tub Cool Whip
1 3-oz box INSTANT pudding mix (can use vanilla, French vanilla, banana, or coconut cream)
1 16-oz can crushed pineapple with juice
Maraschino cherries and coconut flakes to garnish, if desired

Directions:
Directions:
Preheat oven to 350. Grease and flour 9 x 13 cake pan. Mix in large bowl dry cake mix, mandarin oranges with juice, eggs and oil. Beat with mixer for 4 minutes. Pour batter into pan and bake for 25-30 minutes. Allow cake to cool. For topping, mix together Cool Whip, dry pudding mix, and pineapple with juice. Stir well until pudding mix is fully absorbed. Spread over cooled cake and refrigerate at least 30 minutes before serving. Garnish top of cake with cherries and/or coconut if desired.

Number Of Servings:
Number Of Servings:
20 to 24
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:

 

 

 

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