Hawaiian Cake
Every time I take this cake to an event, someone asks for the recipe. It's moist, delicious and easy to make. Joann Fox Johnson City Tenneessee
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
gluten free
red meat free
contains eggs
dairy free
vegetarian
pescatarian
- 1/2 teaspoon vanilla extract
- 1/4 cup sugar
- 1/2 cup flaked coconut toasted
- 1 package yellow cake mix
- 1 1/4 cups cold milk
- 1 package instant vanilla pudding mix
- 1 20 ounce can crushed pineapple drained
- 1 envelope whipped topping mix
- 1 3 ounce package cream cheese softened
- Carbohydrate 41.5354889921171 g
- Cholesterol 2.88166666666667 mg
- Fat 6.14476505067568 g
- Fiber 0.724968749880791 g
- Protein 2.819370625 g
- Saturated Fat 1.76430169481982 g
- Serving Size 1 1 Serving (80g)
- Sodium 1553.62381358969 mg
- Sugar 40.8105202422363 g
- Trans Fat 0.289756938626126 g
- Calories 232 calories
Prepare and bake cake according to package directions, using a greased 13 inch x 9 inch x 2 inch baking pan. Cool. In a bowl, whisk together milk and pudding mix; let stand to thicken. Stir in the pineapple. Spread over cake. Prepare whipped topping mix according to package directions; set aside. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate 3 hours or overnight.
