Hawaiian Sunset Cake
1 (15.25 oz.) yellow cake mix
1 pkg (3.4 oz.) instant vanilla pudding mix
1 pkg (3 oz.) orange flavor gelatin
1 Â½ c. milk
Â½ c. vegetable oil
1 (20 oz.) can crushed pineapple, drained
2 c. sugar
1 c. sour cream (can use fat free)
1 bag (10 oz.) flaked coconut
8 oz. tub whipped topping
Preheat oven to 350 degrees. Mix all the ingredients for the cake in a large bowl, beating well. Pour into 3 greased and floured 9″ round cake pans. Bake for 25 min or until toothpick inserted in middle comes out clean. Cool in pans for 10 mins.. Remove to wire racks and completely cool.
Mix the first four ingredients for the filling in a medium size bowl. Reserve one cup of the filling to combine with the whipped topping. Place the first layer on plate and top with 1/3 of the filling mix. Repeat with the second and third layers. Frost the top and sides with the whipped topping that you combined with the reserved cup of filling. Store in the fridge. This cake is beautiful when sliced and has a light consistency which is not too sweet.