Hawaiian Honeymoon Cake

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 15
• 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

Recipe

• 1 cake: preheat oven to 350f; grease and flour a 9" x 13" baking pan.
• 2 drain the pineapple and mandarin oranges, reserving 1 cup of mandarin orange juice.
• 3 place drained fruit in food processor bowl and pulse until the fruit is pulverized.
• 4 mix cake mix, reserved orange juice, eggs, oil, 1 cup of coconut, and half of the fruit until well blended.
• 5 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).
• 6 cool thoroughly.
• 7 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).
• 8 gently stir in cool whip until well-incorporated but do not overmix.
• 9 spread frosting on cooled cake and sprinkle with remaining coconut.
• 10 chill well before serving and store the cake in the refrigerator.