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Cakes and Pies - Hawaiian Sunset Cake

  • 4 eggs
  • 1/2 cup oil
  • 1 1/2 cups milk
  • 1 box orange supreme cake mix
  • 1 (3-ounce) box instant vanilla pudding mix
  • 1 (3-ounce) box orange gelatin
  • Filling:
  • 1 (15-ounce) can crushed pineapple, well drained
  • 12 ounces frozen coconut
  • 8 ounces sour cream
  • 2 cups sugar
  • Topping:
  • 1 cup reserved filling mixture
  • 8 ounces whipped topping

Mix together eggs, oil, milk, cake mix, pudding mix, and gelatin. Beat for three minutes on medium speed. Pour into three 9-inch greased and floured cake pans. Bake at 350° for 30 minutes. Cool layers before adding filling and topping.
Remove as much liquid as possible from pineapple. Mix with coconut, sour cream, and sugar. Reserve 1 cup of mixture for topping. Spread filling between layers and on top of cake. Mix reserved filling and whipped topping; spread on top and sides of cake.
Submitted By: Clara Sawyer
Midsouth Farmers Co-op
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