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Hawaiian Sunset Cake Recipe

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This recipe for Hawaiian Sunset Cake is from A Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. white or orange cake mix
1 pkg. instant vanilla pudding
1 pkg. (3 ounces) orange gelatin
4 eggs
1 1/2 cups milk
1/2 cup vegetable oil


FILLING:
1 can (20 ounces) crushed pineapple, drained
2 cups sugar
1 pkg. (10 ounces) flaked coconut
1 cup (8 ounces) sour cream
1 carton (8 ounces) frozen whipped topping, thawed
Directions:
Directions:
In a large mixing bowl, combine the first six ingredients. Pour into three greased and floured 9-in. round baking pans. Bake at 350º 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. Remove 1 cup to another bowl; 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.
Number Of Servings:
Number Of Servings:
12-16

 

 

 

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