Monday, August 31, 2015

Tropical Orange Papaya Cake

So earlier today I was shopping at my favorite discount store, and I ran across a couple of cans of Libby's Tropical Chunky Papaya mix in natural fruit juice. I also purchased a classic yellow cake mix and decided to bake when I got home.

Ingredients
1 15 oz can of Libby's Tropical Papaya Mix with juice. Drain and reserve the juices into a measuring cup.
1 16.5 oz box yellow cake mix
1 3 oz Orange gelatin dessert mix
3 eggs
1/3 cup of oil
3/4 cup shredded coconut
1 tsp vanilla extract
1 tsp coconut flavoring
1/2 tsp cinnamon
1/4 tsp each ground cloves and nutmeg

Add as much water as needed to make 1 full cup (8 oz) of liquid combined with the reserved fruit juices from the can.  Mix together with cake mix, eggs, oil, spices, extracts for 2 minutes. Add in gelatin, coconut and drained fruit chunks and continue mixing for 5 minutes on medium speed until smooth.

Pour into a prepared bundt pan (I used Bakers Joy spray with oil and flour). Place into a pre-heated 325 degree oven (if using a non stick pan, otherwise 350) oven for 40-45 minutes. Cake is done when the tested comes out clean.

Cool in pan on rack for 30 minutes before inverting onto serving platter. Cool completely before slicing and serving.

A very economical cake to make. Gelatin was .49. The cake mix cost $1.25. Three eggs are 1.25. Oil estimate to be .25 and the coconut and fruit maybe $1.25 total. $4.49 or so not counting the spices, extracts and spray which I keep on hand. Makes 12 servings costing about .375 cents per serving
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