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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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

Directions Step-By-Step

1
Combine first 6 ingredients. Mix well.
2
Pour into 3 greased and floured 9 inch pans.
3
Bake at 350 degrees for 25 to 30 minutes, until toothpick inserted in the middle of cake comes out clean.
4
Cool 10 minutes in pans before removing to wire racks to cool completely.
5
Combine 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.
6
Place 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.
7
Fold 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