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Hawaiian Ice Box Cake

Hawaiian Ice Box Cake recipe image
This Hawaiian Ice Box Cake is a delightful twist on the classic no-bake dessert, combining the comforting taste of yellow cake with tropical flavors. The base is a soft, moist yellow cake baked in a sheet pan, which gets pierced to soak up a rich mixture of vanilla pudding and sweet crushed pineapple. Topped with a layer of light whipped topping and sprinkled with toasted shredded coconut, this dessert offers a perfect balance of textures and flavors. It&# 226;ÂÂs an ideal choice for potlucks, summer gatherings, or any time you crave something sweet and refreshing. The assembly is straightforward, making it a great option for busy cooks who want an impressive result with minimal effort.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 16
Calories: 1740.0
Dietary: Gluten-free, Low-fat, Vegetarian
Description
This Hawaiian Ice Box Cake is a delightful twist on the classic no-bake dessert, combining the comforting taste of yellow cake with tropical flavors. The base is a soft, moist yellow cake baked in a sheet pan, which gets pierced to soak up a rich mixture of vanilla pudding and sweet crushed pineapple. Topped with a layer of light whipped topping and sprinkled with toasted shredded coconut, this dessert offers a perfect balance of textures and flavors. It&# 226;ÂÂs an ideal choice for potlucks, summer gatherings, or any time you crave something sweet and refreshing. The assembly is straightforward, making it a great option for busy cooks who want an impressive result with minimal effort.
Ingredients
  • 1 1/3 cup ;water
  • 3 Egg Whites
  • 18 1/2 ounce Packaged LF Yellow cake mix
Directions
  1. 1
    Preheat oven to 350ðF (177ðC) and coat a 13x9-inch baking dish with cooking spray.
  2. 2
    In a large bowl, combine the water, egg whites, and yellow cake mix.
  3. 3
    Beat with an electric mixer on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes until smooth.
  4. 4
    Pour the batter into the prepared baking dish and spread evenly.
  5. 5
    Bake for 35 minutes, or until the cake springs back when lightly touched in the center.
  6. 6
    Remove from oven and let cool in the pan on a wire rack.
  7. 7
    While the cake cools, combine skim milk and instant banana pudding mix in a medium bowl.
  8. 8
    Beat with an electric mixer on low speed for 2 minutes until thickened.
  9. 9
    Cover the pudding mixture and refrigerate for 5 minutes.
  10. 10
    Stir the drained crushed pineapple into the chilled pudding mixture.
  11. 11
    Using the handle of a wooden spoon, pierce 48 holes deep into the cooled cake.
  12. 12
    Spread the pudding and pineapple mixture evenly over the top of the cake.
  13. 13
    Spread the thawed frozen whipped topping over the pudding layer.
  14. 14
    Sprinkle the toasted shredded coconut over the whipped topping.
  15. 15
    Refrigerate until ready to serve.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 1740.0kcal
% Daily Value *
Total Fat 4.6g8%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 62.2mg3%
Total Carbohydrate 374.9g125%
Dietary Fiber 7.9g32%
Sugars 0.7g
Protein 41.1g83%

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

Keywords: hawaiian, ice box cake, yellow cake, banana pudding, pineapple, coconut, dessert, low fat, easy dessert, potluck, summer dessert, sheet cake, no bake topping, fruit dessert, family friendly
Read it online: https://www.chefs-mate.com/recipe/hawaiian-ice-box-cake/