This three-layer sunset cake is pretty enough for company, but it's so simple to make that you'll find yourself baking it often. A boxed mix keeps it convenient while the fruity filling makes it a crowd-pleaser. —Kara De la Vega, Suisun City, California
Hawaiian Sunset Cake
Hawaiian Sunset Cake Tips
How should you drain pineapple for the filling?
To drain crushed pineapple, spoon pineapple into a fine-mesh sieve over a bowl. Press pineapple against the sieve with a spoon to extract liquid. If you don't have a sieve, you can scoop pineapple onto several layers of paper towel or cheesecloth, then squeeze out juice into a bowl. This fruit isn't just for desserts—find more crave-worthy canned pineapple recipes here.How do you store Hawaiian sunset cake?
This cake can be stored in a cake carrier or an airtight container in the refrigerator for up to 3 days. Here's how to store all your favorite baked goods.How can you make the Hawaiian sunset cake your own?
Turn this sunset cake into cupcakes! Fill cupcake liners in a muffin tin to two-thirds full with cake batter. Bake for 20-25 minutes (test with a toothpick to make sure they're done). Cool completely, then hollow out centers with a small paring knife or melon baller and fill with a spoonful of pineapple filling. Frost the tops of cupcakes with the whipped topping-pineapple mixture and decorate!—Mark Neufang, Taste of Home Culinary Assistant
Hawaiian Sunset Cake
Prep Time
20 min
Cook Time
25 min
Yield
16 servings
Ingredients
- 1 package white or orange cake mix (regular size)
- 1-1/2 cups 2% milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 package (3 ounces) orange gelatin
- 4 large eggs, room temperature
- 1/2 cup canola oil
- FILLING:
- 1 can (20 ounces) crushed pineapple, well drained
- 2 cups sugar
- 3-1/2 cups sweetened shredded coconut (about 10 ounces)
- 1 cup sour cream
- 1 carton (8 ounces) frozen whipped topping, thawed
- Optional: Additional toasted coconut, fresh pineapple, orange slices and fresh mint leaves
Directions
- Preheat oven to 350°. In a large bowl, combine first 6 ingredients; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
- Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
- In a large bowl, combine pineapple, sugar, coconut and sour cream. Set aside 1 cup for frosting. Place 1 cake on a serving plate; top with half the remaining pineapple mixture. Repeat layer once; top with remaining cake.
- Fold whipped topping into reserved pineapple mixture. Spread over top and side of cake. If desired, top with additional coconut, sliced pineapple, orange slices and mint. Refrigerate until serving.
Nutrition Facts
1 piece: 548 calories, 23g fat (12g saturated fat), 66mg cholesterol, 384mg sodium, 80g carbohydrate (61g sugars, 2g fiber), 5g protein.
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