hawaiian sunset cake
(3 ratings)
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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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(3 ratings)
yield
12 -14
prep time
25 Min
cook time
30 Min
method
Bake
Ingredients For hawaiian sunset cake
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1 pkgwhite or orange cake mix
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1 1/2 cmilk
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1 pkg(3.4 oz) instant vanilla pudding mix
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1 pkg(3 oz) orange gelatin
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4eggs
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1/2 coil (vegetable or canola)
- FILLING
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2 csugar
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10 ozflaked coconut
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1 csour cream
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20 ozcrushed pineapple, drained
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8 ozcool whip, thawed
How To Make hawaiian sunset cake
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1Combine first 6 ingredients. Mix well.
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2Pour into 3 greased and floured 9 inch pans.
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3Bake at 350 degrees for 25 to 30 minutes, until toothpick inserted in the middle of cake comes out clean.
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4Cool 10 minutes in pans before removing to wire racks to cool completely.
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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.
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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.
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7Fold reserved portion of pineapple mixture into thawed Cool Whip. Use this to frost top and sides of the cake. Keep finished cake refrigerated.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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