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Aloha Cake

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  • 1 (18.25 ounce) box yellow cake mix
  • 8 ounces cream cheese
  • 1 cup milk
  • 1 small box vanilla instant pudding
  • 1 container Cool Whip
  • 1 (20 ounce) can crushed pineapple, drained


  1. Grease and flour an 11 x 17-inch pan or two 9 x 13-inch pans.
  2. Bake cake as directed on package. Check for doneness after 18 minutes.
  3. While cake is cooling, soften cream cheese. Add 1 cup milk slowly. Beat in pudding slowly. Spread pudding mixture over cooled cake.
  4. Spread drained pineapple over pudding.
  5. Spread with whipped topping over pineapple.
  6. Sprinkle with nuts and/or coconut and maraschino cherries for color.
  7. Keep refrigerated.