I am not sure what is going on right now with my blog, but I am going to try and ignore it. The picture looks super small, and I can’t figure out why. Well, at least it is not an ordinary Sunday night – and tomorrow, I can try and get to the bottom of this. I have no idea how this blog post will look when publishing, but I will keep my fingers crossed.
I am big on short cuts, but not big on using prepared foods – and that includes boxed cake mixes. Although there are certain times when it actually does make sense. I have to admit, I love a good boxed cake every once in a while – but it doesn’t belong on my blog…that is until now. The other week I had signed up to bring a dessert to book group. I didn’t have a ton of time that day, and remembered this recipe that people on our food alias at work were talking about. Someone was looking for a dessert to bring to a Hawaiian themed party – and this is what people recommended. It came from the website Yummly, and it looked super simple, yet fed a crowd. Even though I was not going to a Hawaiian themed party, I needed something simple that fed a lot of people.
I had no intention of putting this on the blog – with a boxed cake and vanilla pudding, it was not really something I figured would be blog worthy. Wrong. My friends loved the cake – and I did as well. It was creamy on the top, with a nice layer of cake that almost seemed like a soft crust – they all thought I was crazy not to post the recipe. So here we are – and hopefully you won’t give up on me – but we all need a break from time to time, and this was certainly a delicious one. Here’s to simplicity, feeding many…and Hawaii.
- 1 package yellow cake mix (regular size)
- 3 packages (3.4 ounces each) instant vanilla pudding mix
- 4 cups cold milk
- 1-1/2 teaspoons coconut extract
- 1 package (8 ounces) cream cheese, softened
- 1 can (20 ounces) crushed pineapple, well drained
- 2 cups heavy whipping cream, whipped and sweetened
- 2 cups flaked coconut, toasted
Mix cake batter according to package directions. Pour into two 9×13 in. baking pans. Bake at 350° for 15 minutes or until the cakes test done. Cool completely. In a large bowl, combine pudding mixes, milk and coconut extract; beat for 2 minutes. Add the cream cheese and beat well. Stir in pineapple. Spread over the cooled cakes. Top with whipped cream; sprinkle with coconut. Chill for at least 2 hours.
Yield: 24 servings.
For a printer-friendly version of this recipe, please click here: Hawaiian Dessert
8 thoughts on “Hawaiian Dessert”
What a refreshing and cooling dessert. Time for a Luau…
If you click on the cake pic, it will make it bigger. Love all your posts!
they look delicious!
Going to try this for Father’s Day 2022. Directions for cake pan say “two in. baking pans.” Did you mean 8 in.? I’ll be using 8 in. square pans. Also
15 minutes? Cake box says 26-28 min. for 8 in. pan. Is this difference because only half batter is used for each pan? Probably asking your help too late. Picture is so tempting. Will give it a try. 🤞
Actually – it should be two greased 13-in. x 9-in. baking pans. That’s why the time is less!
Making only one for the family should I have the toppings u listed?
You will use half the amount.
Made this for my family instead of their favorite chocolate cake but they flipped over this decadent dessert and declared it to be their new favorite.