Hawaiian Sunset Cake
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Serves/Makes: 15
Ready in: > 5 hrs
- 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 (18.25 ounce size) orange cake mix
***Filling***
- 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
***Topping***
- 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).
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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