hawaiian sunset cake

Name: Hawaiian Sunset Cake
Prep time: 20 min
Cook time: 25 min
Yield: 16
Cuisine: American
Ingredients: 1 package(s) white or orange cake mix (regular size); 1 1/2 cup(s) milk; 1 package(s) (3.4 ounces) instant vanilla pudding mix; 1 package(s) (3 ounces) orange gelatin; 4 - eggs; 1/2 cup(s) canola oil; FOR THE FILLING; 1 can(s) (20 ounces) crushed pineapple, drained; 2 cup(s) sugar; 1 package(s) (10 ounces) flaked coconut; 1 cup(s) 8 ounces sour cream; 1 - carton 8 ounces frozen whipped topping, thawed; - toasted coconut, optional

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 16 serving(s)

prep time 20 Min

cook time 25 Min

method Bake

Ingredients For hawaiian sunset cake

1 pkg

white or orange cake mix (regular size)
1 1/2 c

milk
1 pkg

(3.4 ounces) instant vanilla pudding mix
1 pkg

(3 ounces) orange gelatin
4

eggs
1/2 c

canola oil
FOR THE FILLING
1 can

(20 ounces) crushed pineapple, drained
2 c

sugar
1 pkg

(10 ounces) flaked coconut
1 c

8 ounces sour cream
1

carton 8 ounces frozen whipped topping, thawed
toasted coconut, optional

How To Make hawaiian sunset cake

1
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.

2
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 layers twice.
3
Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving.
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