Thursday, March 3, 2011

Let Them Eat Cake:)

If you are like me, then you probably think that cake can solve all your problems (well at least your sweet tooth problem, lol) Here is an awesome cake recipe that I make from time to time. It is not complicated to do, and it tastes out of this world!  This cake may remind you of summer, causing you to run around the house in a tank top and barefoot (not that it's a bad thing is it?) I would love for you to try this cake and leave a comment telling me what you think of it. Oh and if you love it so much you can't share it, I understand completely:)

Hawaiian Sunset Cake Recipe

  • 12-16 Servings
  • Prep: 20 min. + chilling Bake: 25 min. + cooling


  • 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
  • 4 eggs
  • 1/2 cup canola oil

  • 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


  • In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • 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.
  • In a large bowl, combine the pineapple, sugar, coconut and sour cream. Reserve 1 cup; 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 pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving. Yield: 12-16 servings.

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