Wednesday, January 21, 2009

HAWAIIAN SUNRISE CAKE

1 box orange supreme cake mix
1 (3 oz) package orange gelatin
1 (3 oz) package instant vanilla pudding
4 eggs
½ cup oil
1 ½ cups milk
FILLING:
1 (8 oz) container sour cream
1 ½ cups granulated sugar
1 15 oz can crushed pineapple – drained
8 oz frozen coconut (I DO NOT USE)
ICING:
1 cup filling mixture
1 (12 oz) container frozen whipped topping
1 T powdered sugar, optional (I DO NOT USE)

Preheat oven to 350 degrees. Coat 3 round cake pans with nonstick spray. (I use two and cut the layers in half). In a large mixing bowl combine all cake ingredients. Divide batter evenly among pans and bake at 350 degrees for 30-25 minutes.

Filling: Mix all filling ingredients well. Reserve 1 cup filling for icing, spread remaining filling between cooled cake layers.
Icing: Mix icing ingredients together and spread over cake. Keep cake refrigerated.

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