Hawaiian Sunset Cake

By dette

This three-layer orange cake is pretty enough for company, but it's so simple to fix that you'll find yourself making it all the time. A boxed mix keeps it convenient while the pineapple-coconut filling makes it a crowd-pleaser. -Kara De la vega, Suisun City, California

Ingredients

• FILLING:
• Ingredients
• 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
• 1 can (20 ounces) crushed pineapple, 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
Cooking time 45mins

Preparation

Step 1

Directions
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. Reserve 1 cup; 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 pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving. Yield: 12-16 servings.



Nutrition Facts: 1 serving (1 piece) equals 548 calories, 23 g fat (12 g saturated fat), 66 mg cholesterol, 384 mg sodium, 80 g carbohydrate, 2 g fiber, 5 g protein.