Hawaiian Sunset Cake Recipe

Ingredients

• 1 package (18-1/4 ounces) white or orange cake mix
• 1-1/2 cups milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 package (3 ounces) orange gelatin
• 4 eggs
• 1/2 cup canola oil
• FILLING:
• 1 can (20 ounces) crushed pineapple, drained
• 2 cups sugar
• 1 package (10 ounces) flaked coconut
• 1 cup (8 ounces) sour cream
• 1 carton (8 ounces) frozen whipped topping, thawed
• Toasted coconut, optional

Directions

• 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. Yield: 12-16 servings.

Hawaiian Sunset Cake published in Quick Cooking November/December 2002, p27