Hawaiian Sunset Cake

Yield: one (3-layer) cake

Ingredients

Cake

• 1 (18.25 ounce) box Duncan Hines orange cake mix*
• 1 small box sugar-free instant vanilla pudding mix
• 1 small box sugar-free orange gelatin
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup skim milk

Filling

• 1 (15 ounce) can crushed pineapple, drained
• 1 (8 ounce) carton sour cream
• 1 (12 ounce) package frozen coconut
• 2 cups granulated sugar

Instructions

Cake

1. Mix ingredients together and pour into three greased and floured** cake pans.
2. Bake at 350 degrees F for 30 minutes, or until cake tests done.

Filling

1. Combine ingredients. Reserve 1 cup of the mixture to mix with whipped topping later to cover cake.
2. Spread remaining filling between layers and on top of cake.
3. Combine the 1 cup reserved filling with 8-ounce container of light whipped topping and cover the entire cake.
4. Refrigerate until ready to serve.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!