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
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
1/2 cup canola oil
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 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