Hawaiian Sunset Cake
This three-layer sunset cake is pretty enough for company, but it's so simple to make that you'll find yourself baking it often. A boxed mix keeps it convenient while the fruity filling makes it a crowd-pleaser. —Kara De la Vega, Suisun City, California
Hawaiian Sunset Cake Tips
How should you drain pineapple for the filling?
To drain crushed pineapple, spoon pineapple into a fine-mesh sieve over a bowl. Press pineapple against the sieve with a spoon to extract liquid. If you don't have a sieve, you can scoop pineapple onto several layers of paper towel or cheesecloth, then squeeze out juice into a bowl. This fruit isn't just for desserts—find more crave-worthy canned pineapple recipes here.How do you store Hawaiian sunset cake?
This cake can be stored in a cake carrier or an airtight container in the refrigerator for up to 3 days. Here's how to store all your favorite baked goods.How can you make the Hawaiian sunset cake your own?
Turn this sunset cake into cupcakes! Fill cupcake liners in a muffin tin to two-thirds full with cake batter. Bake for 20-25 minutes (test with a toothpick to make sure they're done). Cool completely, then hollow out centers with a small paring knife or melon baller and fill with a spoonful of pineapple filling. Frost the tops of cupcakes with the whipped topping-pineapple mixture and decorate!—Mark Neufang, Taste of Home Culinary Assistant
Ingredients
- 1 package white or orange cake mix (regular size)
- 1-1/2 cups 2% milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 package (3 ounces) orange gelatin
- 4 large eggs, room temperature
- 1/2 cup canola oil
- filling:
- 1 can (20 ounces) crushed pineapple, well drained
- 2 cups sugar
- 3-1/2 cups sweetened shredded coconut (about 10 ounces)
- 1 cup sour cream
- 1 carton (8 ounces) frozen whipped topping, thawed
- Optional: Additional toasted coconut, fresh pineapple, orange slices and fresh mint leaves
Directions
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1Preheat oven to 350°. In a large bowl, combine first 6 ingredients; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
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2Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
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3In a large bowl, combine pineapple, sugar, coconut and sour cream. Set aside 1 cup for frosting. Place 1 cake on a serving plate; top with half the remaining pineapple mixture. Repeat layer once; top with remaining cake.
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4Fold whipped topping into reserved pineapple mixture. Spread over top and side of cake. If desired, top with additional coconut, sliced pineapple, orange slices and mint. Refrigerate until serving.
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