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Hawaiian Cake


  • 1 (18.25 ounce) box yellow cake mix
  • 1 1/4 cups cold milk
  • 1 (3.4 ounce) box instant vanilla pudding mix
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 envelope whipped topping mix
  • 3 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup flaked coconut, toasted

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  1. Prepare and bake the cake according to package directions, using a greased 13 x 9-inch baking pan.
  2. Let cool.
  3. In a bowl, whisk together milk and pudding mix; let stand to thicken.
  4. Stir in pineapple. Spread over cake.
  5. Prepare whipped topping mix according to package directions; set aside.
  6. In a mixing bowl, beat cream cheese, sugar and vanilla extract until smooth.
  7. Beat in 1 cup whipped topping.
  8. Fold in remaining topping. Spread over pudding.
  9. Sprinkle with coconut.
  10. Cover and refrigerate for 3 hours or overnight.