Taste of Home
Hawaiian Cake
TOTAL TIME: Prep: 25 min. Bake: 20 min.
YIELD: 20 servings.
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.
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
-
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.
Nutrition Facts
1 piece: 316 calories, 14g fat (7g saturated fat), 41mg cholesterol, 315mg sodium, 43g carbohydrate (30g sugars, 1g fiber), 4g protein.
© 2024 RDA Enthusiast Brands, LLC