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Hawaiian Sunset Cake

 Hawaiian Sunset Cake
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
12-16 ServingsPrep: 20 min. + chilling Bake: 25 min. + cooling

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

Directions

  • In a large bowl, combine the first six ingredients; beat on low speed
  • for 30 seconds. Beat on medium for 2 minutes.
  • 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.
  • 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

2 of 2

Hawaiian Sunset Cake (continued)

Directions (continued)

  • layers twice.
  • 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.
Nutritional Facts: 1 serving (1 piece) equals 548 calories, 23 g fat (12 g saturated fat), 66 mg cholesterol, 384 mg sodium, 80 g carbohydrate, 2 g fiber, 5 g protein.