hawaiin sunset cake

Name: Hawaiin Sunset Cake
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 package(s) (18 &1/4 oz.) orange or white cake mix; 1 package(s) (3.4 oz.) instant vanilla pudding mix; 1 package(s) (3 oz.) orange gelatin; 4 - eggs; 1 1/2 cup(s) milk; 1/2 cup(s) vegetable oil

(1 RATING)

76 Pinches

Sharon Powell

Bradley, IL

Updated on Feb 6, 2011

A friend gave me this recipe & although it is a little harder to make than most cakes, it is well worth it. I make this at Easter & any special occasion through the summer. My family loves it!

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prep time 20 Min

cook time 30 Min

method ---

yield

Ingredients

1 package (18 &1/4 oz.) orange or white cake mix
1 package (3.4 oz.) instant vanilla pudding mix
1 package (3 oz.) orange gelatin
4 - eggs
1 1/2 cups milk
1/2 cup vegetable oil

How To Make hawaiin sunset cake

Step 1

In large bowl, combine all ingredients & mix well. Pour into 3 greased & floured 9" round cake pans. Bake at 350* for 25-30 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pan to wire racks. Cool completely.

Step 2

FILLING: 1 can (20 oz.) crushed pineapple, drained well. 2 cups sugar 1 pkg. (10 oz) flaked coconut 1 cup (8 oz) sour cream 1 carton (8 oz) frozen whipped topping, thawed toasted coconut, optional Combine the pineapple, sugar, coconut & sour cream in a bowl. Remove 1 cup to another bowl. & set aside. Place 1 cake on a serving platter, top with 1/3 of remaining pineapple mixture. Repeat layers twice. Fold whipped topping into reserved 1 cup pineapple mixture. Spread over top & sides of cake. Sprinkle with toasted coconut if desired. Must be covered & refrigerated.
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