Hawaiian Pineapple Pudding Cake Recipe
This is a moist and delicious cake that our family loves. One cake mix actually makes two 9 x 13 cakes or one big cake in a jelly roll pan. Perfect for your big family parties!
Serving24 people
Ingredients
- 1 (15 ounce) box yellow cake mix, (Betty Crocker)
- ½ cup vegetable oil
- 3 eggs
- 3 (3.4 ounce) packages instant vanilla pudding mix
- 3½ cups milk, (cold)
- 1½ teaspoons coconut extract
- 8 ounces cream cheese, softened
- 1 (20 ounce) can crushed pineapple, (drained and reserve juice for cake)
- 2 cups heavy whipping cream
- ⅔ cup powdered sugar
- 2 teaspoons vanilla
- 2 cups flaked coconut, (toasted)
Instructions
- Preheat oven to 350 degrees.
- Make cake batter according to package directions adding in the vegetable oil, eggs, and using pineapple juice reserved from crushed pineapple in place of water.
- Pour into two greased 9 x 13 pans or one greased 18 x 12 jelly roll pan.
- Bake for 15 minutes or until toothpick inserted near the center comes out clean.Let cool completely.
- In a large mixing bowl combine the pudding mixes, milk, and coconut extract; beat for 2 minutes.
- Add softened cream cheese and beat well to smooth out all bumps, and then gently stir in pineapple with a spoon.
- Spread pudding mixture over cooled cake.
- Mix together whipping cream, powdered sugar, and vanilla until thick.
- Spread this over the pudding layer.
- To toast the coconut, spread it on a cookie sheet and bake at 325 for 5 to 10 minutes until barely browned.
- Sprinkle cooled coconut over the top of the cake.
- Chill cake for about 2 hours or until ready to serve.
Nutrition
Calories: 352 kcal · Carbohydrates: 36 g · Protein: 5 g · Fat: 22 g · Saturated Fat: 15 g · Trans Fat: 1 g · Cholesterol: 56 mg · Sodium: 299 mg · Potassium: 222 mg · Fiber: 2 g · Sugar: 26 g · Vitamin A: 443 IU · Vitamin C: 2 mg · Calcium: 103 mg · Iron: 1 mg