Dessert Recipes

Tropical Hawaiian Dessert

This dessert is simple, easy and quick to make and delicious.

No Photo


  • 1 (18.25 ounce) package yellow cake mix*
  • 3 (3.4 ounce) boxes instant vanilla pudding mix
  • 4 cups cold milk
  • 1 1/2 teaspoons coconut extract
  • 8 ounces softened cream cheese
  • 1 (20 ounce) can crushed pineapple, well drained
  • 2 cups heavy cream whipped with some confectioners' sugar to taste
  • 2 cups flaked toasted coconut


  1. Heat oven to 350 degrees F.
  2. Mix cake batter according to package directions.
  3. Pour into a greased 9 x 13 inch baking pans.
  4. Bake for 15 minutes or until cakes test done.
  5. Remove from oven and cool completely.
  6. In a large mixing bowl, combine pudding mixes, milk and coconut extract. Beat for 2 minutes.
  7. Add the cream cheese and beat well to incorporate.
  8. Stir in pineapple and mix to blend.
  9. Spread over the cooled cakes.
  10. Top with whipped cream and sprinkle with toasted coconut.
  11. Chill for at least 2 hours to set well.


* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

This can be covered and frozen up to 1 month, if it lasts that long.


Posted by bettyboop50 at Recipe Goldmine 6/9/01 7:19:57 am.

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