Hawaiian Sunset Cake

Hawaiian Sunset Cake Recipe

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Samantha Bideau


I am always looking for fruity, tropical cakes for my grandmother. This one is a huge hit.


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12-16 servings


  • 1 pkg
    (18 1/4 oz) orange cake mix
  • 1 pkg
    (3.4 oz) instant vanilla pudding mix
  • 1 pkg
    (3oz) orange gelatin
  • 4
  • 1 1/2 c
  • 1/2 c
    vegetable oil

  • 1 can(s)
    (20 oz) crushed pineapple, drained
  • 2 c
  • 1 pkg
    (10 oz) flaked coconut
  • 1 c
    (8oz) sour cream
  • 1
    carton (8oz) frozen whipped topping, thawed

How to Make Hawaiian Sunset Cake


  1. In a large mixing bowl, combine the first 6 ingredients; mix well. Pour into 3 greased and floured 9" round baking pans
  2. Bake 350* for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely
  3. In a bowl, combine the pineapple, sugar, coconut, and sour cream. Remove 1 cup to another bowl; set aside
  4. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. Fold whipped topping into reserved pineapple mixture. Spread over top and sides of cake.
  5. Store in the refrigerator

Printable Recipe Card

About Hawaiian Sunset Cake

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

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