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Hawaiian Sunset Cake

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

12-16 ServingsPrep: 20 min. + chilling Bake: 25 min. + cooling

Ingredients

1 package white or orange cake mix (regular size)
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. Set aside 1 cup for frosting. Place one cake on a serving
plate; top with a third of the remaining pineapple mixture. Repeat

2 of 2

Hawaiian Sunset Cake (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 piece) equals 548 calories, 23 g fat (12 g saturated fat), 66 mg cholesterol, 384 mg sodium, 80 g carbohydrate, 2 g fiber, 5 g protein.