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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hawaiian Delight Cake Recipe

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This recipe for Hawaiian Delight Cake is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º. 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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