Hawaiian Sunset Cake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 (18 1/4 ounce) package cake mix or 1 (18 1/4 ounce) package orange cake mix
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 1 (3 ounce) package orange gelatin
• 4 eggs
• 1 1/2 cups milk
• 1/2 cup vegetable oil
• 1 (20 ounce) can crushed pineapple, drained
• 2 cups sugar
• 1 (10 ounce) package flaked coconut
• 1 cup sour cream
• 1 (8 ounce) carton frozen whipped topping, thawed
• toasted coconut (optional)

Recipe

• 1 in a large mixing bowl, combine the first six ingredients; mix well.
• 2 pour into three greased and floured 9 inch round baking pans.
• 3 bake at 350f for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• 4 cool for 10 minutes before removing from pans to wire racks to cool completely.
• 5 in a bowl, combine the pineapple, sugar, coconut and sour cream.
• 6 remove 1 c. to another bowl
• 7 set aside.
• 8 place one cake on a serving plate; top with one third of the remaining pineapple mixture.
• 9 repeat layers twice.
• 10 fold whipped topping into the reserved pineapple mixture.
• 11 spread over top and sides of cake.
• 12 sprinkle with toasted coconut if desired.
• 13 refrigerate.