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Hawaiian Sunset Cake Recipe

Hawaiian Sunset Cake Recipe

Add a little bit of paradise to your next party with this easy and delicious Hawaiian Sunset Cake recipe.

What’s better than a delicious cake recipe? A delicious cake with a tropical twist, of course! This Hawaiian Sunset Cake is perfect for summertime gatherings with friends and family members.

Hawaiian Sunset Cake with a fruity filling is as easy as it is beautiful to look at, making it perfect for any occasion – from a backyard BBQ to a fancy dinner party. 

Hawaiian Sunset Cake

This moist and delicious cake is made with a box mix, but it has some added goodies to make the finished product stand out.

This delicious Hawaiian Sunset Cake recipe is bursting with sweet and tangy tropical flavors like pineapple and coconut that will transport you right to the islands. 

So gather your ingredients and get ready to wow your friends and family with this impressive three-layer sunset cake!

Hawaiian Sunset Cake

Ingredients 

For the cake:

  • 1 (15.25 ounce) boxed white cake mix 
  • 1 ½ cup milk
  • ½ cup oil 
  • 4 large 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
  • Fresh pineapple
  • Additional coconut
Hawaiian Sunset Cake

Directions

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.

Split cake batter 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 mixing bowl make the pineapple-coconut filling. 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 cooled, place the first layer of the cake onto a flat plate or serving plate. 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 top of cake and the sides of cake until completely covered and even.

Refrigerate the cake until ready to serve.

Prior to serving, garnish with sliced oranges and pineapple tidbits.

Hawaiian Sunset Cake

How to Store Hawaiian Sunset Cake 

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. 

Hawaiian Sunset Cake
Hawaiian Sunset Cake

Hawaiian Sunset Cake Recipe

Yield: 16
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Add a little bit of paradise to your next party with this easy and delicious 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

How to Store Hawaiian Sunset Cake 

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. 

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