Hawaiian Sunset Cake

By kayjayjohnson

Ingredients

• FILLING:
• 1 package white or orange cake mix (regular size)
• 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
• 1 can (20 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
• 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

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° 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. Set aside 1 cup for frosting. 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 pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving. Yield: 12-16 servings.