Hawaiian Sunset Cake

Happy Holidays

This is a cake, despite its 'vacation themed' name, is worth making all during the year and for many holidays: A few special occasions I can think of are Easter, Mother's Day, July 4th, Birthday, Anniversary, even Christmas.

So folks, here is the recipe many of you asked for (since you devoured it with an ever so gracious "thank you, give me the recipe - right now") when I made it for the office (only to be left with a crumb filled platter).


Hawaiian Sunset Cake
12-16 servings
 
1 package (18-1/4 ounces) white or orange cake mix
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 on paper towels to remove all liquid
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

In a large bowl, combine the first six ingredients by beating on low speed for 30 seconds, then beat on medium for 2 minutes. Pour into three greased and floured 9-inch round baking pans. Bake at 350° F. 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. Reserve 1-cup of mixture; 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 1-cup pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving.

Enjoy, but save me a slice.  

Recipe and photo from Taste of Home Magazine / previously posted in June