HAWAIIAN SUNSET CAKE RECIPE - BAKING.FOOD.COM
Make and share this Hawaiian Sunset Cake recipe from Food.com.
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine the first six ingredients; mix well.
- Pour into three greased and floured 9 inch round baking pans.
- Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a bowl, combine the pineapple, sugar, coconut and sour cream.
- Remove 1 c. to another bowl
- set aside.
- Place one cake on a serving plate; top with one third of the remaining pineapple mixture.
- Repeat layers twice.
- Fold whipped topping into the reserved pineapple mixture.
- Spread over top and sides of cake.
- Sprinkle with toasted coconut if desired.
- Refrigerate.
Nutrition Facts : Calories 737.6, FatContent 33.1, SaturatedFatContent 16.5, CholesterolContent 83.2, SodiumContent 551.3, CarbohydrateContent 106.5, FiberContent 1.8, SugarContent 92.1, ProteinContent 7.4
HAWAIIAN SUNSET CAKE RECIPE: HOW TO MAKE IT
This three-layer orange cake is pretty enough for company, but it's so simple to fix that you'll find yourself making it all the time. A boxed mix keeps it convenient while the pineapple-coconut filling makes it a crowd-pleaser. -Kara De la vega, Suisun City, California
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes., Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place 1 cake on a serving plate; top with half of the remaining pineapple mixture. Repeat layers once; top with remaining cake. , Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. If desired, top with additional coconut, sliced pineapple, orange slices and mint. Refrigerate until serving.
Nutrition Facts : Calories 548 calories, FatContent 23g fat (12g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 384mg sodium, CarbohydrateContent 80g carbohydrate (61g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
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