As I was going through my posts from last year I noticed that I put a very tempting, teasing picture of a most delicious cake that I had made for Easter. Remember this one?
One thing I failed to do was another post of the recipe. Now that was not very nice of me was it? I mean really, who forgets something like that? But then I thought to myself, "Oh, they probably wouldn't want that old recipe anyway". Seriously, would you? Oh, Alright!!! Enough messing around with your head. I will post it for you. I suppose that it will help bring a little Spring and Summer warmth to all of this cold weather we are having. Miami even got some winter temps this week. I guess we can all use a little warming up. Just keep thinking beaches,tropical sunsets, beaches,tropical sunsets. Okay Good. Now you are ready. I hope you all enjoy making this delicious cake.
Tropical Sunset Cake
For the cake:
1 pkg. orange cake mix (I use Duncan Hines)
1 small box instant vanilla pudding
1 small box of orange jell-o
1 1/2 cups milk
1/2 cup oil
pink food color (optional)
For the filling:
1 20oz. can crushed pineapple (drained)
2 cups sugar
1 10oz. pkg flake coconut
1 c. sour cream
1 8oz. cool-whip
toasted coconut for the top.
In a large mixing bowl, combine first 6 ingredients and mix well. Pour equal parts into 3 greased 9" cake pans.
(you can color 1/3 of the mixture with the food color for a pretty sunset effect)
Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean. Cool for 10 minutes before removing to wire rack. Cool layers completely before frosting
In another large mixing bowl, combine pineapple, sugar, coconut,and sour cream.
Mix well and remove 1 cup and set aside.
Place one cake layer on cake plate and top with 1/3 of the pineapple mixture. Repeat layers 2 more times. Combine Cool-whip and the reserved cup of pineapple mixture. Mix well and cover sides and top of cake, Sprinkle toasted coconut over top and refrigerate.