HAWAIIAN SUNSET CAKE
From spinach1948 15 years ago
- 30 minutes to make
- Serves 16
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 Adapted from Kara De La Vega's recipe posted in Quick Cooking Magazine Nov?Dec of 2002.
Ingredients
- Ingredients: shopping list
- 1 package ( 18-1/4 -oz ) White or orange cake mix shopping list
- 1 Package ( 3.4-oz ) instant vanilla pudding mix shopping list
- 1 package ( 3 -oz ) orange gelatin shopping list
- 4 eggs shopping list
- 1 ½ cups milk shopping list
- ½ cup vegetable oil shopping list
- Filling: shopping list
- 1 can ( 20-oz ) crushed pineapple, drained shopping list
- 2 cups sugar shopping list
- 1 package ( 10-oz ) flaked coconut shopping list
- 1 cup ( 8-oz ) sour cream shopping list
- 1 carton ( 8-oz ) frozen whipped topping, thawed shopping list
- toasted coconut, Optional shopping list
How to make it
- 1)Preheat oven at 350.
- 2)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 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.
- 3)In a bowl, combine the pineapple, sugar, coconut and sour cream. Remove 1 cup to another bowl; 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.
The Rating
Reviewed by 5 people-
Sounds wonderful Ed. Thanks for the post.
Valerie
valinkenmore
in Malott loved it
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Very very nice Ed!! high 5!
cuzpat
in Sikeston loved it
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very pretty cake... love the filling !! five forks
peetabear
in mid-hudson valley loved it
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