Hawaiian Cake


(4 votes) 5 4

Pineapple, maraschino cherries, pecans and coconut make for a tropical cake!

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  • 1 18 1/2 oz. box layer cake mix
  • 1 5 1/2 oz. pkg. instant vanilla pudding mix
  • 1 C. cold milk
  • 1 8 oz. pkg. cream cheese, softened
  • 1 8 oz. carton frozen whipped topping, thawed
  • 1 4 oz. can crushed pineapple, drained well
  • 1/2 C. chopped maraschino cherries, drained
  • 1/2 C. chopped pecans
  • 1/2 C. angel flake coconut

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Prepare cake mix according to pkg. directions. Pour batter into a 15x10x1 inch jelly roll pan or cookie sheet. Bake in a 350 degree oven about 15 minutes or until cake tests done when a toothpick is inserted in the center and comes out clean. Cool cake in pan. Blend pudding mix with milk; beat creamed cheese into pudding until smooth. Fold frozen whipped topping into pudding mixture carefully by hand. Spread on cooled cake. Spread a layer of pineapple over pudding. Sprinkle with cherries, nuts and coconut. Refrigerate.

Yield: 15-18 servings

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