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Hawaiian Cake

Recipe Ingredients

1 (18.25 ounce) box yellow cake mix

1 1/4 cups cold milk

1 (3.4 ounce) box instant vanilla pudding mix

1 (20 ounce) can crushed pineapple, drained

1 envelope whipped topping mix

3 ounces cream cheese, softened

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

1/2 cup flaked coconut, toasted

Method

Prepare and bake the cake according to package directions, using a greased 13 x 9-inch baking pan.

Let 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 extract 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.

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