Tropical Sunset Cake Recipe – Pineapple, Coconut & Orange Delight
A three-layer Sunset Cake is the perfect dessert to add some vibrant color and sweetness to any occasion!
Check out our other delicious cake recipes for more mouthwatering ideas to satisfy your sweet tooth!
With layers of rich, tropical cake flavors and a fruity filling, it’s sure to be a showstopper at your next gathering.
Made with a combination of white cake mix and orange gelatin, bring a burst of color and sweetness to every bite. The pineapple-coconut filling adds richness, while the whipped topping frosting creates a light, creamy finish.
Perfect for any occasion, this cake is sure to impress with its refreshing tropical taste and beautiful presentation.
How to Make a Hawaiian Sunset Cake
Gather your supplies and ingredients:
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!
[amazon table=”61866″]
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!
Need help decorating your cake? Be sure to read our guide to cake decorating for tips and tricks to make your cake look stunning!
Hawaiian Sunset Cake Recipe
Looking for a tropical dessert? Try this Sunset Cake with layers of pineapple and coconut!
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.