Sunset Hawaiian Orange Cake {Cooking with Mama Pearl}

Sunset Hawaiian Orange Cake

Yields 1 Cake

Author: Mama Pearl

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Ingredients

• Sunset Hawaiian Orange Cake!
• 1 (18-1/4 ounce) White or Orange Cake Mix
• 1 (3.4 Ounce) Instant Vanilla Pudding Mix
• 1 (3 Ounce) Orange Gelatin
• 4 Eggs
• 1-1 ½ Cups Milk
• ½ Cup Vegetable Oil
• Filling!
• 1 Can (20 Ounces) Crushed Pineapple, Drained
• 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

Instructions

1. In a large mixing bowl, combine the first is ingredients; mix well.
2. Pour into three greased and floured 9-inch round baking pans.
3. Bake at 350 degrees for 25 to 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 cup to another bowl; set aside.
7. Place one cake on a serving plate;
8. top with one third of the remaining pineapple mixture.
9. Repeat the layers twice.
10. Fold whipped topping into the reversed pineapple mixture.
11. Spread over top and sides of cake.
12. Sprinkle with toasted coconut desired.
13. Refrigerate.