hawaiian sunset cake
(3 RATINGS)
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.*
No Image
prep time
25 Min
cook time
30 Min
method
Bake
yield
12-14 serving(s)
Ingredients
- 1 package white or orange cake mix
- 1 1/2 cups milk
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 package (3 oz) orange gelatin
- 4 - eggs
- 1/2 cup oil (vegetable or canola)
- FILLING
- 2 cups sugar
- 10 ounces flaked coconut
- 1 cup sour cream
- 20 ounces crushed pineapple, drained
- 8 ounces cool whip, thawed
How To Make hawaiian sunset cake
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Step 1Combine first 6 ingredients. Mix well.
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Step 2Pour into 3 greased and floured 9 inch pans.
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Step 3Bake at 350 degrees for 25 to 30 minutes, until toothpick inserted in the middle of cake comes out clean.
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Step 4Cool 10 minutes in pans before removing to wire racks to cool completely.
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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