Hawaiian Cake Recipe
Hawaiian Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Estella Traeger of Milwaukee, Wisconsin dresses up a boxed yellow cake mix with pineapple, coconut and a delightful blend of instant pudding, cream cheese and whipped topping. "This is a favorite dessert that suits any occasion. Try it once and you're sure to make it again," she promises.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 1 package yellow cake mix (regular size)
  • 2 cups cold 2% milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 package (8 ounces) cream cheese, softened
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 can (20 ounces) crushed pineapple, drained
  • 1/2 cup chopped maraschino cherries, drained
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped walnuts

Directions

Prepare cake mix according to package directions. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until cake tests done; cool completely.
In a large bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping. Spread over cooled cake. Top with the pineapple, cherries, coconut and walnuts. Store in the refrigerator. Yield: 16-20 servings.
Originally published as Hawaiian Cake in Quick Cooking March/April 1998, p14

  • 1 package yellow cake mix (regular size)
  • 2 cups cold 2% milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 package (8 ounces) cream cheese, softened
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 can (20 ounces) crushed pineapple, drained
  • 1/2 cup chopped maraschino cherries, drained
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped walnuts
  1. Prepare cake mix according to package directions. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until cake tests done; cool completely.
  2. In a large bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping. Spread over cooled cake. Top with the pineapple, cherries, coconut and walnuts. Store in the refrigerator. Yield: 16-20 servings.
Originally published as Hawaiian Cake in Quick Cooking March/April 1998, p14

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Cheryl User ID: 9208552 268710
Reviewed Jun. 29, 2017

"I've been making this cake for years, since I saw it in my Taste of Home magazine. It's a perfect summertime treat that everyone just loves! For a little extra pineapple flavor, use the juice from your crushed pineapple in place of the water for the box cake mix!"

MY REVIEW
Rosemary Swope User ID: 1654672 223676
Reviewed Mar. 27, 2015

"This cake is wonderful, and easy to make. My husband is so happy when I make this for him, and have made it many times. Thank you for this recipe."

MY REVIEW
tammytaryn User ID: 5935746 55916
Reviewed Sep. 16, 2012

"I made this for a luau themed party and it was a HUGE hit!!!"

MY REVIEW
fulrtn1 User ID: 3473273 50175
Reviewed Sep. 3, 2012

"Very moist, and the taste is awesome, I am making again for the 2nd time today!!"

MY REVIEW
LouannPearson User ID: 4534435 26910
Reviewed Apr. 7, 2012

"I have made this many times. I am making it again for our Easter dinner at my church."

MY REVIEW
3BROS User ID: 6123824 202606
Reviewed Jul. 28, 2011

"Very easy, refreshing, and always a hit."

MY REVIEW
chirey User ID: 1371783 51751
Reviewed Jan. 28, 2011

"This is soooo good! It has great flavor. I took this to a carryin at work. It would be hard to store this cake in the refrigerator since it is made on a large cookie sheet and with all the loose topping it would be hard to cut up and store in smaller containers. But it is a great cake for get togethers!"

MY REVIEW
JoanMyrtle User ID: 2073363 50174
Reviewed Apr. 26, 2010

"Yes this is a wonderful cake - made it and took it to work - they loved it!"

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