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Ingredients
| yellow cake mix: 1 18.25oz package |
| 2% milk: 1 1/4 cups (cold) |
| dry vanilla pudding mix: 1 3.4oz package |
| crushed pineapple: 1 20oz can (drained) |
| whipped topping mix: 1 1.3oz envelope |
| cream cheese: 1 3oz package (softened) |
| granulated sugar: 1/4 cup |
| vanilla extract: 1/2 tsp |
| flaked coconut meat: 1/2 cup (toasted) |
Hawaiian Cake
Credit: AllRecipes
User rating:
"Pairing pineapple with coconut lent a tropical flavor to the dessert served as the finale to our theme party. Shared by a former co-worker, this recipe has been in my file for 20 years and never fails to delight those who try a piece. -Gina Mueller, Converse, Texas"
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Prep Time
15 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
Directions
- Prepare and bake the cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool.
- In a bowl, whisk together milk and pudding mix; let stand to thicken. Stir in pineapple. Spread over cake. Prepare whipped topping mix according to package directions; set aside.
- In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight.