WORDS BY SHELBY WILSON
Some recipes are just standouts. The best ones have color, taste, and presentation. This one has all three!
I collect recipes; maybe you do too. I was at a blood drive at a local church and this cake was an “after giving blood” treat. I asked the lady behind the counter “who make this cake- it’s wonderful!” She said “I did”, so I asked for the recipe. So she reached for a stack of already printed recipes and handed me one. How often does that happen? She was so used to getting asked for the recipe that she had them ready to hand out!
So this Hawaiian sunset cake has an orange supreme cake mix as its base, so it is very rich and very orange. This is an older recipe, when cake mixes were still 18 1/4 ounces, so you can add a little plain flour, or buy and extra cake mix to make up the difference with today’s 15 ounce boxes. I just add a little extra flour and it’s still plenty “orangey”.
INGREDIENTS:
- 1 (18 1/4-ounce) box orange supreme cake mix
- 1 (3-ounce) box instant vanilla pudding mix
- 1 (3-ounce) box orange gelatin
- 4 eggs
- 1/2 cup oil
- 1-1/2 cups milk
TOPPING:
- 1 (8-ounce) container frozen whipped topping, thawed
- 1 cup filling mixture
FILLING:
- 1 (20-ounce) can crushed pineapple
- 1 (12-ounce) package frozen flaked coconut
- 1 (8-ounce) container sour cream
- 2 cups sugar
DIRECTIONS:
Mix all ingredients together. Beat 3 minutes on medium speed. Pour into 3 greased and floured 9-inch cake pans. Bake in 350° oven 30 minutes. Cool layers.
For Filling:
Mix all ingredients. Reserve 1 cup mixture for Topping. Spread Filling between layers and on top of cake.
For Topping:
Mix together. Spread Topping on side and top of cake (over Filling, which is already on top of cake). Store in refrigerator.
Grate a little orange peel on top for extra orangy flavor . . . and appeal. Orange slices are the perfect decoration. This is a beauty.
