Indulge in the tropical delight of our Hawaiian Sunset Cake recipe. This mouthwatering tropical cake recipe combines moist cake layers, luscious fillings, and a burst of exotic flavors like pineapple and coconut.
Indulge in the flavors of the islands with our Hawaiian Sunset Cake.
This delightful dessert captures the essence of a Hawaiian paradise, with it’s tropical cake flavors.
What sets our Hawaiian Sunset Cake apart is the unique combination of flavors. Featuring layers of moist pineapple cake infused with coconut, a fruity filling and topped with a creamy and fruity frosting, each bite of your Hawaiian Sunset Cake is like taking a sip of a tropical paradise.
Whether you’re hosting a luau or simply want to impress your family and friends, this cake is sure to steal the show.
What is a Hawaiian Sunset Cake?
A Sunset Cake is a tropical cake that combines the flavors of pineapple, coconut and citrus. The cake is often garnished with vibrant tropical decorations such as fresh fruit, toasted coconut, or edible flowers, all to depict a beautiful Hawaiian sunset.
With its delightful combination of flavors and decoration, this three-layer sunset cake is sure to transport you to paradise.
How to Make a 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
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.
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How to Store Hawaiian Sunset Cake
Allow the cake to cool completely before storing. Ensure that any frostings or fillings have set. Place the cake in an airtight container. Store the cake in a cool and dry place, such as a refrigerator for 3-4 days.
Remember to take the cake out of the refrigerator and allow it to come to room temperature for about 30 minutes before serving.
Tips to Create a Delicious Tropical Cake
- To enhance the pineapple flavor, you can incorporate pineapple juice or crushed pineapple into the cake batter. This will add moisture and a burst of tropical taste.
- Coconut is a classic element in Hawaiian desserts. You can incorporate shredded coconut into the cake batter for added texture and flavor. You can also use coconut milk or coconut extract to enhance the coconut taste.
- Opt for a coconut-flavored frosting to maintain the tropical theme. Cream cheese frosting with a hint of coconut extract works well and adds richness to the cake. You can also decorate the frosted cake with toasted coconut flakes for an extra touch of flavor and visual appeal.
- Embrace the Hawaiian theme by decorating the cake with tropical elements. Fresh pineapple slices, maraschino cherries, and edible flowers can all contribute to the vibrant and festive look of the cake.
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.