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A slice of layered sunset cake, combining orange and coconut with white frosting and coconut flakes, is garnished with orange slices on a white plate, while a whole orange, pineapple, and the full cake rest on a colorful striped cloth.

Hawaiian Sunset Cake Recipe

This Hawaiian Sunset Cake Recipe combines pineapple, coconut, orange gelatin, and fluffy whipped topping into a beautiful tropical layer cake that's perfect for summer entertaining or special occasions.

Course desserts
Cuisine American
Keyword Hawaiian Sunset Cake, Hawaiian Sunset Cake Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 16
Author momma lew

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

  1. Preheat the oven to 350°. Prepare three 9 inch round baking pans with nonstick cooking spray.
  2. 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.
  3. Divide the cake mix evenly between the three prepared baking pans.
  4. Bake for approximately 25 minutes or until a toothpick inserted in the middle returns clean.
  5. 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.
  6. Meanwhile, in another large bowl, stir together the pineapple, sugar, coconut, and sour cream.
  7. Remove one cup of the mixture and set aside for the frosting.
  8. When the cakes are coole, place the first layer of the cake onto a flat plate or serving dish.
  9. Add half of the remaining filling, spreading evenly.
  10. Add the second layer of cake and top with the remaining filling.
  11. Place the final layer of cake on top.
  12. Stir the thawed whipped topping into the reserved 1 cup of filling.
  13. Use this mixture as a frosting and spread over the cake on the top and sides until completely covered and even.
  14. Refrigerate the cake until ready to serve.
  15. Prior to serving, garnish with sliced oranges and pineapple tidbits.

Recipe 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.