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Hawaiian Sunset Cake

Name: Hawaiian Sunset Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 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 large egg, 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

15 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 20 min. + chilling Bake: 25 min. + cooling

Makes

16 servings

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 Recipe photo by Taste of Home

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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 large egg, 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 the 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 the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place 1 cake on a serving plate; top with half of the remaining pineapple mixture. Repeat layers once; top with remaining cake.
Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. If desired, top with additional coconut, sliced pineapple, orange slices and mint. Refrigerate until serving.

Hawaiian Sunset Cake Tips

How should you drain the 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 airtight container in the refrigerator for up to 3 days. Here's how to store all your favorite baked goods.

How can you make Hawaiian sunset cake your own?

Try turning this sunset cake into cupcakes! Fill cupcake liners in a muffin tin to 2/3 full with cake batter. Bake for 20 to 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! Make this cake (or cupcakes) your best ever with these cake-baking tips we learned from Grandma.

—Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

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