Hawaiian Pineapple Pudding Cake Recipes

HAWAIIAN CAKE

Hawaiian Cake image

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.

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 9

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

Steps:

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. , 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 : Calories 316 calories, Fat 14g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 315mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

PINEAPPLE PUDDING CAKE

Pineapple Pudding Cake image

My mother used to love making this easy pineapple sunshine cake in the summertime. It's so cool and refreshing that it never lasts very long! -Kathleen Worden, North Andover, Massachusetts

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 20 servings.

Number Of Ingredients 8

Ingredients

1 package (9 ounces) yellow cake mix
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 package (8 ounces) reduced-fat cream cheese
1 can (20 ounces) unsweetened crushed pineapple, well drained
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1/4 cup chopped walnuts, toasted
20 maraschino cherries, well drained

Steps:

Preheat oven to 350°. Prepare cake mix batter according to package directions; pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted near the center comes out clean, 15-20 minutes. Cool completely on a wire rack., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand 2 minutes or until soft-set. , In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving.

Nutrition Facts : Calories 152 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 173mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

HAWAIIAN PINEAPPLE PUDDING CAKE RECIPE

Hawaiian Pineapple Pudding Cake Recipe image

This is a moist and delicious cake that our family loves. One cake mix actually makes two 9 x 13 cakes or one big cake in a jelly roll pan. Perfect for your big family parties!

Provided by Six Sisters Stuff

Yield 24

Number Of Ingredients 12

Ingredients

1 (15.25 ounce) yellow cake mix (Betty Crocker)
1/2 cup vegetable oil
3 eggs
3 (3.4 ounces each) packages instant vanilla pudding mix
3 1/2 cups milk (cold)
1 1/2 teaspoons coconut extract
1 (8 ounce) package cream cheese (softened)
1 (20 ounce) can crushed pineapple (drained and reserve juice for cake)
2 cups heavy whipping cream
2/3 cup powdered sugar
2 teaspoons vanilla
2 cups flaked coconut (toasted)

Steps:

Preheat oven to 350 degrees.
Make cake batter according to package directions adding in the vegetable oil, eggs, and using pineapple juice reserved from crushed pineapple in place of water.
Pour into two greased 9 x 13 pans or one greased 18 x 12 jelly roll pan.
Bake for 15 minutes or until toothpick inserted near the center comes out clean.
Let cool completely.
In a large mixing bowl combine the pudding mixes, milk, and coconut extract; beat for 2 minutes.
Add softened cream cheese and beat well to smooth out all bumps, and then gently stir in pineapple with a spoon.
Spread pudding mixture over cooled cake.
Mix together whipping cream, powdered sugar, and vanilla until thick.
Spread this over the pudding layer.
To toast the coconut, spread it on a cookie sheet and bake at 325 for 5 to 10 minutes until barely browned.
Sprinkle cooled coconut over the top of the cake.
Chill cake for about 2 hours or until ready to serve.

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