Hawaiian Sunset Cake

Total Time Prep: 20 min. + chilling Bake: 25 min. + cooling
Yield 16 servings
Contest Winner
Test Kitchen Approved
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

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

  1. Preheat 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.
  2. Pour 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.
  3. In 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.
  4. Fold 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.

Nutrition Facts

1 piece: 548 calories, 23g fat (12g saturated fat), 66mg cholesterol, 384mg sodium, 80g carbohydrate (61g sugars, 2g fiber), 5g protein.

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
Recipe Creator

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