weekend recipes
This three-layer orange cake is pretty enough for company, but it's so simple to fix that you'll find yourself making it all the time. A boxed mix keeps it convenient while the pineapple-coconut filling makes it a crowd-pleaser. -Kara De la vega, Suisun City, California
Quick Cooking November/December 2002
In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, combine the pineapple, sugar, coconut and sour cream. Reserve 1 cup; set aside. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice.
Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (269g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 659 | ||
Calories from Fat: 227 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.3g | 34 % | |
Saturated Fat 11.9g | 60 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 281.1mg | 86 % | |
Sodium 261.9mg | 9 % | |
Potassium 251.9mg | 7 % | |
Total Carbohydrate 102.2g | 30 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 100g | ||
Protein 9.9g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 659
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