Zutaten für Hawaiian Sunset Cake
- White Cake Mix
- Vanilla Instant Pudding Mix
- Orange Gelatin
- 4 large eggs
- Milk
- Vegetable Oil
- 2 cups crushed pineapple (drained)
- ½ cup granulated sugar
- Flaked Coconut
- ½ cup sour cream
- Frozen Whipped Topping
- ½ cup sweetened shredded coconut
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Zubereitung von Hawaiian Sunset Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round baking pans.
- In a large mixing bowl, combine 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup (2 sticks) unsalted butter, and 1 ¾ cups granulated sugar. Beat until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 1 cup buttermilk and 1 teaspoon vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared baking pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- While the cakes are cooling, prepare the pineapple filling: In a medium bowl, combine 2 cups crushed pineapple (drained), ½ cup granulated sugar, ½ cup sweetened shredded coconut, and ½ cup sour cream. Mix well.
- Once the cakes are completely cool, place one layer on a serving plate.
- Top with one-third of the pineapple mixture.
- Repeat layers twice, ending with a cake layer on top.
- In a separate bowl, beat 1 cup of whipped topping until soft peaks form.
- Gently fold the whipped topping into the remaining pineapple mixture.
- Spread the whipped topping mixture evenly over the top and sides of the cake.
- Sprinkle with toasted coconut flakes, if desired. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
368g
Fat
82g
Carbs
35g
