Hawaiian Sunset Cake Recipe

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Hawaiian Sunset Cake

Angela Mills

By
@ArkAngel

This is a wonderful, moist cake that I get many requests for and has been a hit every time and everywhere I have served it. Just make sure that pineapple is drained completely before adding it to filling mixture and that cakes are cooled completely before filling to avoid soggy cake.

*Be sure to add cooling time for cake layers and, some chill time to finished cake, to the alloted prep and bake times for a true measure of time required.*


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Rating:
★★★★★ 3 votes
Comments:
Serves:
12-14
Prep:
25 Min
Cook:
30 Min
Method:
Bake

Ingredients

1 pkg
white or orange cake mix
1 1/2 c
milk
1 pkg
(3.4 oz) instant vanilla pudding mix
1 pkg
(3 oz) orange gelatin
4
eggs
1/2 c
oil (vegetable or canola)

FILLING

2 c
sugar
10 oz
flaked coconut
1 c
sour cream
20 oz
crushed pineapple, drained
8 oz
cool whip, thawed

Step-By-Step

1Combine first 6 ingredients. Mix well.

2Pour into 3 greased and floured 9 inch pans.

3Bake at 350 degrees for 25 to 30 minutes, until toothpick inserted in the middle of cake comes out clean.

4Cool 10 minutes in pans before removing to wire racks to cool completely.

5Combine sugar, coconut, sour cream and pineapple in a large bowl and mix well until sugar completely dissolves. Reserve 1 cup of this mixture and set it aside.

6Place 1 layer of cake on your serving dish and top with 1/3 of pineapple mixture. Repeat with remaining layers topping each with 1/3 of pineapple mixture.

7Fold reserved portion of pineapple mixture into thawed Cool Whip. Use this to frost top and sides of the cake. Keep finished cake refrigerated.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern