Hawaiian Cake From Lois Flack

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Servings: 15 Difficulty: Intermediate
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A creamy, tropical no-bake dessert topped with pineapple, cherries, and coconut
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This Hawaiian Cake is a nostalgic, make-ahead dessert that brings the flavors of the islands to your table without any complex baking skills. It features a moist yellow cake base topped with a luscious, cool layer of cream cheese and vanilla pudding. The filling is light yet rich, providing a perfect canvas for the vibrant toppings. Generous amounts of crushed pineapple, bright red maraschino cherries, toasted coconut, and optional nuts create a delightful mix of textures and sweet-tart flavors. It’s the perfect centerpiece for potlucks, family gatherings, or summer barbecues. Because it requires chilling time, itâÂÂs ideal for preparing ahead, allowing the flavors to meld beautifully before serving.

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Hawaiian Cake From Lois Flack

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 15 Calories: 662.8

Description

This Hawaiian Cake is a nostalgic, make-ahead dessert that brings the flavors of the islands to your table without any complex baking skills. It features a moist yellow cake base topped with a luscious, cool layer of cream cheese and vanilla pudding. The filling is light yet rich, providing a perfect canvas for the vibrant toppings. Generous amounts of crushed pineapple, bright red maraschino cherries, toasted coconut, and optional nuts create a delightful mix of textures and sweet-tart flavors. It&# 226;ÂÂs the perfect centerpiece for potlucks, family gatherings, or summer barbecues. Because it requires chilling time, itâÂÂs ideal for preparing ahead, allowing the flavors to meld beautifully before serving.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC). Prepare the yellow cake mix according to the package directions, ensuring the batter is smooth.
  2. Pour the batter into a greased 15x10 inch jelly-roll pan. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
  3. Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
  4. In a large mixing bowl, combine the instant vanilla pudding mix with 1 cup of cold milk. Whisk until smooth and thickened.
  5. Add the softened cream cheese to the pudding mixture. Beat with an electric mixer on medium speed until the mixture is completely smooth and creamy.
  6. Gently fold in the thawed Cool Whip by hand until evenly combined.
  7. Once the cake is fully cooled, spread the pudding mixture evenly over the top of the cake.
  8. Sprinkle the drained crushed pineapple evenly over the pudding layer.
  9. Scatter the chopped nuts (if using), chopped maraschino cherries, and flaked coconut over the pineapple.
  10. Refrigerate the cake for at least 2 hours before serving to allow the flavors to set and meld together.

Nutrition Facts

Servings 15

Amount Per Serving
Calories 662.8kcal
% Daily Value *
Total Fat 45.5g70%
Saturated Fat 19.6g99%
Cholesterol 43.1mg15%
Sodium 108.8mg5%
Total Carbohydrate 56.5g19%
Dietary Fiber 12.7g51%
Sugars 19.1g
Protein 14.0g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the cake is completely cool before adding the filling to prevent the cream cheese layer from melting or sliding off.

If using frozen whipped topping, thaw it according to package directions before folding into the pudding mixture.

For a nut-free version, simply omit the chopped nuts and increase the amount of flaked coconut if desired.

Store leftovers covered in the refrigerator for up to 3 days.

Keywords: hawaiian cake, pineapple dessert, cream cheese filling, vanilla pudding, yellow cake mix, maraschino cherries, flaked coconut, no-bake topping, potluck dessert, tropical flavors, layered cake, summer dessert, make-ahead, chilled dessert, classic recipe
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