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Hawaiian Sunset Cake Recipe
Hawaiian Sunset Cake Recipe photo by Taste of Home
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Hawaiian Sunset Cake Recipe

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5 12 16
Publisher Photo
This three-layer orange cake is pretty enough for company, but it's so simple to fix that you'll find yourself making it all the time. A boxed mix keeps it convenient while the pineapple-coconut filling makes it a crowd-pleaser. -Kara De la vega, Suisun City, California
TOTAL TIME: Prep: 20 min. + chilling Bake: 25 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 25 min. + cooling
MAKES: 12-16 servings

Ingredients

  • 1 package white or orange cake mix (regular size)
  • 1-1/2 cups milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 package (3 ounces) orange gelatin
  • 4 eggs
  • 1/2 cup canola oil
  • FILLING:
  • 1 can (20 ounces) crushed pineapple, drained
  • 2 cups sugar
  • 1 package (10 ounces) flaked coconut
  • 1 cup (8 ounces) sour cream
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Toasted coconut, optional

Nutritional Facts

1 piece: 548 calories, 23g fat (12g saturated fat), 66mg cholesterol, 384mg sodium, 80g carbohydrate (61g sugars, 2g fiber), 5g protein

Directions

  1. In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a large bowl, combine the pineapple, sugar, coconut and sour cream. Set aside 1 cup for frosting. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice.
  4. Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving. Yield: 12-16 servings.
Originally published as Hawaiian Sunset Cake in Quick Cooking November/December 2002, p27


Reviews for Hawaiian Sunset Cake

AVERAGE RATING
(16)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
raudabaughbull54
Reviewed Oct. 2, 2014

"I make this cake all of the time , it is wonderful but I add cream cheese to the pineapple mixture."

MY REVIEW
JoycemRhodes
Reviewed Jun. 21, 2013

"I baked this for a family dinner. There were just 5 of us so I had a lot left over, but I like it so much I had a piece for every meal till it was gone. Family like it to. I like the coconut and fruit filling. It really makes the cake taste like hawaiian sunset."

MY REVIEW
fclark8
Reviewed Aug. 23, 2012

"This is a very delicious cake and really simple to make. Taste all home made, no one will ever know unless you tell."

MY REVIEW
crummies
Reviewed Apr. 5, 2012

"I took this cake to a family gathering, and it was a hit. I had someone ask me for the receipe so they could make it for their son's wedding reception..."

MY REVIEW
Heather224
Reviewed Oct. 3, 2011

"Loved this recipe! So moist. Of course mine didn't look at pretty as the one in the picture lol...I to didn't let the pineapple drain enough...but I think that it let the juice get down into the cake and make it even more moist.... anywho...it was YUMMY!!!"

MY REVIEW
sibertt
Reviewed Mar. 2, 2011

"This is a wonderfully moist, refreshing cake. Make sure to drain the pineapple well so that the icing isn't too "soupy"."

MY REVIEW
bevsq55
Reviewed Jan. 3, 2011

"I used an orange cake mix and I think I would use a white cake next time. It was a little to rich for my husband and I, but everyone that I gave the cake to loved it. At first I thought that the sugar was confectionery sugar until I looked at the reviews and seen that someone would use Splenda, which meant it was regular sugar. I think I would make that clear in the recipe. Great cake for a party."

MY REVIEW
ncnanny77
Reviewed Jun. 19, 2010

"this cake is great"

MY REVIEW
1fixitchick
Reviewed Feb. 21, 2010

"With an interest in shaving the calorie content, the next time I make this, I am going to substitute with fat free milk, sugar free gelatin & pudding mix, Splenda, light sour cream, and fat-free topping...in other words, I'll substitute whatever I can in hopes of cutting those calories. I hope it will still be taste worthy! I've done this with other recipes with a lot of success."

MY REVIEW
plumshoe
Reviewed Oct. 11, 2009

"The cake is very moist with the orange gelatin. But the pineapple and coconut overpower the orange flavor. I think next time I'll add some mandarin oranges into the cake batter."

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