Hawaiian Sunset Cake

Mon, 05/13/2024 - 12:00 admin

Hawaiian Sunset Cake

Ingredients

 1 package white or orange cake mix (regular size)
 1-1/2 cups 2% milk
 1 package (3.4 ounces) instant vanilla pudding mix
 1 package (3 ounces) orange gelatin
 4 large eggs, room temperature
 1/2 cup canola oil
 FILLING:
 1 can (20 ounces) crushed pineapple, well drained
 2 cups sugar
 3-1/2 cups sweetened shredded coconut (about 10 ounces)
 1 cup sour cream
 1 carton (8 ounces) frozen whipped topping, thawed
 Optional: Additional toasted coconut, fresh pineapple, orange slices and fresh mint leaves
 Directions

 1. Preheat oven to 350°. In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
 2. Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
 3. In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place 1 cake on a serving plate; top with half of the remaining pineapple mixture. Repeat layers once; top with remaining cake.
 4. Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. If desired, top with additional coconut, sliced pineapple, orange slices and mint. Refrigerate until serving.