hawaiian sunset cake

Name: Hawaiian Sunset Cake
Yield: 12
Cuisine: American
Ingredients: 1 package(s) (18 1/4 oz) orange cake mix; 1 package(s) (3.4 oz) instant vanilla pudding mix; 1 package(s) (3oz) orange gelatin; 4 - eggs; 1 1/2 cup(s) milk; 1/2 cup(s) vegetable oil; ## FILLING:; 1 can(s) (20 oz) crushed pineapple, drained; 2 cup(s) sugar; 1 package(s) (10 oz) flaked coconut; 1 cup(s) (8oz) sour cream; 1 - carton (8oz) frozen whipped topping, thawed

8 Pinches

Samantha Bideau

Louisville, KY

Updated on Nov 21, 2017

I am always looking for fruity, tropical cakes for my grandmother. This one is a huge hit.

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yield 12-16 servings

Ingredients

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

How To Make hawaiian sunset cake

Step 1

In a large mixing bowl, combine the first 6 ingredients; mix well. Pour into 3 greased and floured 9" round baking pans

Step 2

Bake 350* for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely
Step 3

In a bowl, combine the pineapple, sugar, coconut, and sour cream. Remove 1 cup to another bowl; set aside
Step 4

Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. Fold whipped topping into reserved pineapple mixture. Spread over top and sides of cake.
Step 5

Store in the refrigerator
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