Real Recipes From Real Home Cooks ®

hawaiian sunset cake

(3 ratings)
Recipe by
Angela Mills
Hot Springs National Park, AR

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 ratings)
yield 12 -14
prep time 25 Min
cook time 30 Min
method Bake

Ingredients For hawaiian sunset cake

  • 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.

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