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Tropical Sunset Cake

Tropical Sunset Cake: A Sweet Slice of Paradise at Home

Experience the joy of Tropical Sunset Cake, a delightful dessert bursting with tropical flavors that brings paradise to your table.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Tropical
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 1 box Boxed White Cake Mix Feel free to use homemade white cake
  • 1 cup Milk Consider using plant-based milk for a dairy-free alternative
  • 1/2 cup Vegetable or Canola Oil Applesauce can be used as a replacement for a healthier option
  • 3 large Eggs Or substitute with unsweetened applesauce (1/4 cup per egg)
  • 1 packet Instant Vanilla Pudding Mix Experiment with other flavored pudding mixes for variety
  • 1 packet Orange Gelatin Mix Avoid for a sugar-free version
For the Fruity Filling
  • 1 can Crushed Pineapple (well drained) Ensure it's well-drained to avoid a soggy cake
  • 1/3 cup Sugar Reduce amount for less sweetness or use a sugar substitute
  • 1 cup Sweetened Shredded Coconut Use unsweetened coconut for a less sweet profile
  • 1 cup Sour Cream Greek yogurt makes a great tangy substitute
For the Frosting
  • 1 container Frozen Whipped Topping (thawed) Homemade whipped cream can be a richer alternative
  • 1 cup Reserve Filling Mixture Leftover pineapple and coconut mix for extra flavor
Garnishes
  • 1 cup Orange slices Enhance visual appeal and add freshness
  • 1 cup Pineapple tidbits Also adds a burst of flavor on top

Equipment

  • Mixing bowl
  • Spatula
  • cake pans
  • Oven
  • Refrigerator
  • Wire Racks

Method
 

Prepare Cake Layers
  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the boxed white cake mix, milk, vegetable oil, eggs, instant vanilla pudding mix, and orange gelatin. Blend until smooth, then divide the batter into three greased round cake pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
Make Filling
  1. In a mixing bowl, combine the well-drained crushed pineapple, sugar, shredded coconut, and sour cream. Stir until well combined. Set aside 1 cup of this filling for frosting and keep the remaining mixture for assembly later on.
Assemble Cake
  1. Place the first layer on a serving plate. Spread half of the filling mixture on top, allowing the sweet pineapple and coconut goodness to shine through. Carefully add the second cake layer on top, spreading the remaining filling mixture, then finish with the third cake layer.
Frost the Cake
  1. Mix the thawed frozen whipped topping with the reserved filling. Frost the top and sides of the assembled cake with this mixture, smoothing it out for a beautiful finish.
Chill and Serve
  1. Refrigerate the cake for at least 2 hours before serving. Garnish with fresh orange slices, pineapple tidbits, and shredded coconut for vibrant presentation.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 280mgPotassium: 120mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Ensure the crushed pineapple is very well-drained to avoid a soggy cake. You can prepare the cake a day in advance for better flavor development.

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