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Hawaiian Dessert

This is delicious. I have made it many times during the summer. Hope you enjoy it as much as we do.


  • 1 (18 1/4 ounce) box yellow cake mix
  • 3 small boxes instant vanilla pudding mix
  • 1 1/2 teaspoons coconut extract
  • 8 ounce softened cream cheese
  • 1 (20 ounce) can crushed pineapples well drained
  • 2 cups whipping cream, whipped
  • 2 cups flaked coconut, toasted
  • 4 cups cold milk
  • Maraschino cherries, optional

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  1. Heat oven to 350 degrees F. Grease two 13 x 9-inch baking pans and set aside.
  2. Mix cake mix according to directions on package. Pour the batter equally into the prepared baking pans.
  3. Bake for 15 minutes or until tester inserted in center comes out clean.
  4. Remove from oven, and cool completely.
  5. In a large mixing bowl, combine pudding mixes, milk and coconut extract, beating for 2 minutes.
  6. Add the cream cheese and beat well.
  7. Stir in pineapple and spread over cooled cakes.
  8. Top with whipped cream and sprinkle with coconut.
  9. Finish off the cake with maraschino cherries.
  10. Chill for at least 2 hours.

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