Hawaiian Dream Cake

Hawaiian Dream Cake


  • 1 (15.25 oz.) package yellow cake mix + oil & eggs to prepare cake
  • 1 (20 oz.) can crushed pineapple, well-drained & juice reserved
  • 1/3 c. coconut
  • 1 (8 oz.) package cream cheese, softened
  • 1 c. cold REAL® milk
  • 1 (3 oz.) package instant vanilla pudding
  • 2 c. REAL® whipping or heavy cream
  • 1/4 c. granulated sugar
  • 1 tsp. vanilla extract
  • 2/3 c. coconut
  • 1/4 c. chopped pecans


  1. Drain pineapple and reserve the juice. Place pineapple in the refrigerator to be used later.
  2. Prepare cake as directed on the package, using reserved pineapple juice for the liquid instead of water. Fold 1/3 cup coconut into batter. Bake in a 13x9" pan according to package directions. Once baked, cool cake completely.
  3. Beat softened cream cheese with an electric mixer for about 30 seconds; add milk and beat for another 30 seconds. Add dry pudding mix and beat until well combined and smooth. Fold in drained pineapple.
  4. Spread pineapple pudding mixture evenly on top of the cake.
  5. With clean beaters and bowl, beat whipping cream and vanilla at medium speed until frothy. Gradually add sugar and continue to beat on medium-high speed until soft peaks form. Spread in an even layer on top of pineapple pudding mixture.
  6. Sprinkle top of cake with 2/3 cup coconut and then chopped nuts. Store covered in the refrigerator.

Note:  Cake can be served right away, but is even better after being refrigerated overnight to allow the flavors to meld.