Hawaiian Sunset Cake
ready in: over 5 hrs
recipe id: 37382
Hawaiian sunsets are made up of beautiful shades of orange and yellow. This cake incorporates those colors and the delicious Hawaiian flavors of pineapple and coconut.
4 eggs, beaten
1/2 cup oil
1 1/2 cup milk
1 package (3.4 ounce size) instant vanilla pudding mix
1 package (3 ounce size) orange gelatin powder
1 box orange cake mix
1 can (15 ounce size) crushed pineapple, drained
1 package (12 ounce size) frozen coconut
1 carton (8 ounce size) sour cream
2 cups sugar
1 carton (8 ounce size) cool whip
Preheat oven to 350 degrees. Grease and flour three 9" cake pans.
Mix all ingredients together. Beat on medium speed for 3 minutes. Pour into the three prepared cake pans. Bake at 350 for 30 minutes or until knife inserted in center comes out clean. Cool layers before adding filling and topping.
Filling: Remove as much liquid as possible from pineapple. Mix all ingredients. Take out 1/2 cup mixture and reserve for topping. Spread remaining filling between layers and on top.
Topping: Mix together reserved filling mixture with 8 oz. Cool Whip. Spread on sides and top of cake. Refrigerate overnite (or even better, make a day ahead).
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