Sunset Cake Recipe

Name: Sunset Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small box instant vanilla pudding; 1 box orange supreme cake mix; 1 small box orange gelatin; 1/2 c. oil; 1-1/2 c. milk; 4 eggs; 1 (8 oz.) container sour cream; 2 c. powdered sugar; 1 (15 oz.) can crushed pineapple, drained; 1 (12 oz.) pkg. coconut; 1 (8 or 12 oz.) container non-dairy whipped topping

Servings: persons

1 small box instant vanilla pudding
1 box orange supreme cake mix
1 small box orange gelatin
1/2 c. oil
1-1/2 c. milk
4 eggs
1 (8 oz.) container sour cream
2 c. powdered sugar
1 (15 oz.) can crushed pineapple, drained
1 (12 oz.) pkg. coconut
1 (8 or 12 oz.) container non-dairy whipped topping

1
Combine pudding mix, cake mix and gelatin.
2
Add oil and milk, beating well.
3
Beat in eggs.
4
Bake in 3 greased 9-inch cake pans at 350u00b0 for 25-30 minutes.
5
Cool completely.
6
In mixing bowl, combine sour cream, powdered sugar, pineapple and coconut, blending well.
7
Reserve 1 cup for topping.
8
Spread remaining mixture between layers.
9
Fold together reserved pineapple mixture and whipped topping.
10
Frost top and sides of cake.
11
Store cake in covered container in refrigerator.

1011

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small box instant vanilla pudding, 1 box orange supreme cake mix, 1 small box orange gelatin, 1/2 c. oil, and more.

Yes, Sunset Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sunset Cake

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