Ingredients
For the Cake:
1 box (15 ¼ oz) white cake mix
1 cup cold milk
½ cup orange juice
½ cup vegetable oil
1 oz French vanilla pudding mix
3 oz orange Jello
4 large eggs
For the Frosting:
8 oz whipped topping
20 oz can crushed pineapples, drained
1 cup sour cream
1 cup shredded coconut
1½ cups white sugar
½ cup finely chopped pecans (optional)
Directions
Prepare the Cake:
Preheat your oven to 350°F (177°C). Grease and flour two 9-inch cake pans.
In a large mixing bowl, combine the cake mix, milk, orange juice, vegetable oil, pudding mix, orange Jello, and eggs. Beat the mixture well until smooth and well combined.
Divide the batter evenly between the prepared pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
Make the Frosting:
In a medium bowl, mix the drained crushed pineapples, shredded coconut, sugar, sour cream, and whipped topping until well combined. If desired, stir in chopped pecans for added texture and flavor.
Assemble the Cake:
Place one layer of the cake on a serving plate. Spread half of the frosting evenly over the top. Place the second cake layer on top and use the remaining frosting to cover the entire cake smoothly.
Decorate:
Optionally, garnish the cake with additional pecans and a sprinkle of shredded coconut for a decorative and flavorful finish.