• 12servings
  • 35minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) yellow cake mix

  2. 1-1/4 cups cold 2% milk

  3. 1 package (3.4 ounces) instant vanilla pudding mix

  4. 1 can (20 ounces) crushed pineapple, drained

  5. 1 envelope whipped topping mix (Dream Whip)

  6. 1 package (3 ounces) cream cheese, softened

  7. 1/4 cup sugar

  8. 1/2 teaspoon vanilla extract

  9. 1/2 cup flaked coconut, toasted

Instructions Jump to Ingredients ↑

  1. Hawaiian Cake Recipe photo by Taste of Home Prepare and bake the cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack.

  2. In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in pineapple. Spread over cake. Prepare whipped topping mix according to package directions; set aside.

  3. In a small bowl, beat the 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. Yield: 12-15 servings.


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