Hawaiian Sunset Cake Recipe
If you’re looking for the perfect Hawaiian Sunset Cake Recipe, this colorful layered dessert is packed with tropical flavor in every bite.
Made with pineapple, coconut, orange gelatin, and fluffy whipped topping, this retro-inspired cake is surprisingly easy to make using a boxed cake mix.
The sweet pineapple filling and creamy frosting create a light, refreshing dessert that’s perfect for summer parties, potlucks, birthdays, Easter, or anytime you’re craving an tropical cake recipe.
It’s one of those vintage cake recipes that looks impressive but comes together with simple pantry ingredients.
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Why You’ll Love This Hawaiian Sunset Cake
- Easy to make with a boxed cake mix shortcut.
- Filled with sweet pineapple and coconut for a tropical flavor.
- Perfect make-ahead dessert since it tastes even better after chilling.
- Beautiful layered presentation for holidays and celebrations.
- Great for summer parties, luaus, baby showers, and family gatherings.
What Does Hawaiian Sunset Cake Taste Like?
This cake recipe combines sweet orange cake with a creamy pineapple coconut filling for a light, refreshing dessert. The whipped topping frosting keeps the cake soft and airy while balancing the sweetness of the fruit filling.
How to Make a Sunset Cake
- To make your cake you will need a boxed white cake mix, milk, oil, eggs, vanilla pudding mix, and orange gelatin mix.
- Be sure to drain the pineapple well to prevent excess moisture in the filling, which can make the cake soggy.
- Feel free to add a splash of rum extract to the filling for a tropical boost.
- Start by baking the cake layers in three round pans at 350°F for about 25 minutes.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the filling, combine drained crushed pineapple, sugar, shredded coconut, and sour cream.
- Remove 1 cup of this mixture for the frosting and set it aside.
- Place the first cake layer on a serving plate. Spread half of the remaining filling on top. Add the second cake layer and top with the rest of the filling. Place the third layer of cake on top.
- Stir the thawed whipped topping into the reserved pineapple mixture and spread it evenly over the top and sides of the cake.
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
- Before serving, garnish with orange slices, fresh pineapple pieces, and extra shredded coconut
This cake tastes even better the next day, so feel free to make it a day ahead of time!
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
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The cake gets its name from its bright orange and yellow colors that resemble a Hawaiian sunset, along with tropical ingredients like pineapple and coconut.
Yes! In fact, it’s even better after chilling overnight because the filling has time to soak into the cake layers.
You can freeze the unfrosted cake layers for up to 2 months. Once assembled with the whipped topping frosting, it’s best enjoyed fresh after refrigeration.
More Tropical Cake Recipes
These dessert recipes make perfect additions to summer parties, pool parties, and family gatherings.
- Want to make your boxed cake mix taste like it’s from scratch? Check out our simple tips to elevate your cake!
- These pineapple cupcakes are the perfect balance of sweet and tropical—try them today for a delicious treat!
- If you love tropical flavors, be sure to try my Pineapple Upside Down Cake, a classic dessert with caramelized pineapple, cherries, and a buttery cake that’s always a crowd favorite.
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Hawaiian Sunset Cake Recipe
Ingredients
For the cake:
- 1 15.25 ounce boxed white cake mix
- 1 ½ cups milk
- ½ cup vegetable or canola oil
- 4 eggs
- 1 3.4 ounce package instant vanilla pudding mix
- 1 3 ounce package orange gelatin mix
For the filling and icing:
- 1 20 ounce can crushed pineapple, well drained
- 2 cups sugar
- 3 ½ cups sweetened shredded coconut
- 1 cup sour cream
- 1 8 ounce container frozen whipped topping, thawed
For garnish:
- Orange slices
- Pineapple tidbits
Instructions
- Preheat the oven to 350°. Prepare three 9 inch round baking pans with nonstick cooking spray.
- In a large bowl, beat together the cake mix, milk, oil, eggs, vanilla pudding mix, and orange gelatin mix until well blended, about 2 minutes.
- Divide the cake mix evenly between the three prepared baking pans.
- Bake for approximately 25 minutes or until a toothpick inserted in the middle returns clean.
- Allow the cakes to cool in the pans on a wire rack for 10 minutes before removing the cakes to continue cooling on the wire racks.
- Meanwhile, in another large bowl, stir together the pineapple, sugar, coconut, and sour cream.
- Remove one cup of the mixture and set aside for the frosting.
- When the cakes are coole, place the first layer of the cake onto a flat plate or serving dish.
- Add half of the remaining filling, spreading evenly.
- Add the second layer of cake and top with the remaining filling.
- Place the final layer of cake on top.
- Stir the thawed whipped topping into the reserved 1 cup of filling.
- Use this mixture as a frosting and spread over the cake on the top and sides until completely covered and even.
- Refrigerate the cake until ready to serve.
- Prior to serving, garnish with sliced oranges and pineapple tidbits.
Notes
- This cake is best when refrigerated between servings.
- Be sure to drain the pineapple well, pressing it against its fine mesh strainer.
- Store your cake in an airtight container for up to 3 days.