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!
Prep Time2 hours hrs 20 minutes mins
Cook Time15 minutes mins
Total Time2 hours hrs 35 minutes mins
Course: Dessert
Cuisine: American
Keyword: Hawaiian Pineapple Pudding Cake, Pineapple cake, pudding cake
Servings: 24 people
Calories: 352kcal
- 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)
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.
Calories: 352kcal | Carbohydrates: 36g | Protein: 5g | Fat: 22g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 299mg | Potassium: 222mg | Fiber: 2g | Sugar: 26g | Vitamin A: 443IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 1mg