Okay folks, here is the recipe many of you asked for (since you devoured it with an ever so gracious “thank you, give me the recipe – right now”) and the one I made for the office only to leave me with a crumb filled platter.
Hawaiian Sunset Cake
1 package (18-1/4 ounces) white or orange cake mix
1 1/2 cups milk
1 package (3.4 ounces) instant vanilla pudding mix
1 package (3 ounces) orange gelatin
1/2 cup canola oil
1 can (20 ounces) crushed pineapple, drained on paper towels to remove all liquid
2 cups sugar
1 package (10 ounces) flaked coconut
1 cup (8 ounces) sour cream
1 carton (8 ounces) frozen whipped topping, thawed
Toasted coconut, optional
In a large bowl, combine the first six ingredients by beating on low speed for 30 seconds, then beat on medium for 2 minutes. Pour into three greased and floured 9-inch round baking pans. Bake at 350° F. 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.
In a large bowl, combine the pineapple, sugar, coconut and sour cream. Reserve 1-cup of mixture; 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 1-cup pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving.
Enjoy, but save me a slice.
Recipe and photo from Taste of Home Magazine / previously posted in June