Hawaiian Sunset Cake

• 1 box Duncan Hines Orange Supreme cake mix (Food Lion typically carries it)
• 4 eggs
• 1 cup vegetable oil
• 1 cup water
• 1 (3 oz.) box orange Jell-O
• 1 (3 oz.) box instant vanilla pudding

Instructions

1. Start oven preheating to 350° F
2. Grease and flour 3 9-inch round cake pans
3. Mix above ingredients well on medium speed for at least 3 minutes
4. Pour into cake pans.
5. Bake at 350°F for 25 to 30 minutes (or until toothpick inserted in center comes out clean)
6. Cool on rack, but in pans, for at least 20 minutes before attempting to frost.

Filling:

• 2 (6 oz. or 8 oz.) packages frozen coconut; just ensure there's at least 12 oz. of coconut
• 1 (20 oz.) can crushed pineapple (well drained)
• 8 (oz.) sour cream
• ½ cups sugar

Mix well. Reserve 1 cup filling. Spread remaining filling between cooled layers.

Topping:

• 1 (8oz.) container Cool Whip
• 1 cup reserved filling

Mix together, but don't stir too much or too hard, or Cool Whip will deflate. Spread on top & sides of cake; refrigerate. This cake is best if made 1 or 2 days before serving. Garnish top of cake with Mandarin orange slices.

[back to recipes]