Hawaiian Sunset Cake
From Quick Cooking magazine. Very tasty cake.
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INGREDIENTS
Nutrition- 1(18 1/4 ounce) package white cake mix or (18 1/4 ounce) package orange cake mix
- 1(3 1/2 ounce) package vanilla instant pudding mix
- 1(3 ounce) package orange gelatin
- 4
- 1 1⁄2cups milk
- 1⁄2cup vegetable oil
FILLING
- 1
- 2cups sugar
- 1(10 ounce) package flaked coconut
- 1cup sour cream
- 1(8 ounce) carton frozen whipped topping, thawed
-
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DIRECTIONS
- In a large mixing bowl, combine the first six ingredients; mix well.
- Pour into three greased and floured 9 inch round baking pans.
- Bake at 350F 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 bowl, combine the pineapple, sugar, coconut and sour cream.
- Remove 1 c. to another bowl
- set aside.
- Place one cake on a serving plate; top with one third of the remaining pineapple mixture.
- Repeat layers twice.
- Fold whipped topping into the reserved pineapple mixture.
- Spread over top and sides of cake.
- Sprinkle with toasted coconut if desired.
- Refrigerate.
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