Hawaiian Cake

Total Time Prep: 25 min. Bake: 20 min.
Yield 20 servings
Test Kitchen Approved
Hawaiian cake, also called Hawaiian wedding cake, is a large sheet cake topped with pineapple, coconut, maraschino cherries and walnuts on creamy frosting. It's a superb cake so don't be surprised if people keep asking you for the recipe.

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 a toothpick inserted in center comes out clean; 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.

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.
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