Hawaiian Sunset Cake
A vibrant, tropical-inspired cake featuring layers of moist vanilla cake infused with orange gelatin and pudding, perfect for celebrations or summer gatherings.
Ingredients
Instructions
- In a large bowl, combine the white cake mix, vanilla pudding mix, orange gelatin, eggs, and milk.
- Mix well until all ingredients are well incorporated.
- Pour the batter evenly into three greased and floured 9-inch round baking pans.
- Bake at 350 degrees Fahrenheit for 25 to 30 minutes.
- Remove from oven and let cool for 10 minutes in the pans.
- Remove the cakes from the pans and cool completely before assembling.
Tips & Substitutions
For a lighter version, you can substitute half the milk with unsweetened applesauce or yogurt. If you want more orange flavor, consider adding the zest of one orange to the batter. Ensure your cake pans are well-greased and floured to prevent sticking, and use a toothpick to check for doneness. Variations can include adding crushed pineapple for extra moisture.
Serving Suggestions
Serve this Hawaiian Sunset Cake with fresh fruit like sliced strawberries or a tropical fruit salad for a refreshing contrast. It pairs beautifully with Easy Sour Cream Cucumbers for a light side. For an extra touch, drizzle a simple orange glaze over the top or serve with vanilla ice cream to enhance the flavors.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, microwave individual slices for about 10 seconds or enjoy it cold. This cake is also delightful served with a dollop of whipped cream.
Nutrition & Diet Analysis (per serving)
Each serving of Hawaiian Sunset Cake contains roughly 922 calories, with 6g protein, 96g carbohydrates, and 59g fat. It is an excellent source of vitamin A (94% of the Daily Value), iron (25% of the Daily Value), and calcium (21% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 880mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor of gelatin?
Yes, you can experiment with different flavors of gelatin such as raspberry or lemon, but keep in mind that the overall flavor profile of the cake will change. Make sure the gelatin flavor complements the vanilla pudding to achieve a delightful result.
What do I do if my cake sinks in the middle?
If your cake sinks in the middle, it may be due to underbaking or overmixing the batter. Always ensure your oven is properly preheated and use a toothpick to check for doneness. If this happens, you can still enjoy the cake by serving it with whipped cream to cover any imperfections.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Once cooled, wrap the layers in plastic wrap and store them in the refrigerator. When ready to serve, you can frost and assemble the cake. This also allows the flavors to meld beautifully overnight.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).