Hawaiian Sunset Cake

Hawaiian Sunset Cake Recipe

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Angela Mills


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.*


★★★★★ 3 votes

25 Min
30 Min


Add to Grocery List

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

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

How to Make Hawaiian Sunset Cake


  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.

Printable Recipe Card

About Hawaiian Sunset Cake

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

Show 11 Comments & Reviews

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