Hawaiian Sunset Cake Recipe

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

Hawaiian Sunset Cake Recipe
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TOTAL TIME: Prep: 20 min. + chilling Bake: 25 min. + cooling

MAKES: 12-16 servings


Ingredients
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    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 large eggs
    1/2 cup canola oil

    FILLING:
    1 can (20 ounces) crushed pineapple, drained
    2 cups sugar
    3-1/2 cups sweetened shredded coconut (about 10 ounces)
    1 cup (8 ounces) sour cream
    1 carton (8 ounces) frozen whipped topping, thawed
    Additional sweetened shredded coconut, toasted, optional


Directions
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1. In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. 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.
3. In a large bowl, combine the pineapple, sugar, 3-1/2 cups 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.
4. 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.

Nutritional Facts
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1 piece: 548 calories, 23g fat (12g saturated fat), 66mg cholesterol, 384mg sodium, 80g carbohydrate (61g sugars, 2g fiber), 5g protein.


Courtesy: Taste of Home