Why You’ll Love This Hawaiian Cake Recipe
You’ll love this Hawaiian Cake recipe because it’s a delightful blend of tropical flavors that instantly transports you to a sunny paradise.
I can’t get enough of the moist, tender cake layered with creamy pineapple pudding and whipped topping. Each bite bursts with sweetness and a hint of coconut that reminds me of relaxing on a beach.
This cake is perfect for gatherings or just a treat at home. Plus, it’s so easy to make! With minimal effort, you’ll impress everyone with this tropical delight.
Trust me, once you try it, you’ll want to make it again and again!
Ingredients of Hawaiian Cake
When it comes to making Hawaiian Cake, the ingredients are what truly set the stage for that tropical flavor explosion. You’ll find that this recipe calls for a delightful mix of pantry staples and a few special items that make it uniquely delicious.
Let’s explore what you’ll need to create this sweet sensation that’s sure to impress friends and family alike.
Here’s the list of ingredients:
- 1 (18 ounce) package yellow cake mix
- 3 eggs (or as called for by your cake mix)
- 1/3 cup oil (or as called for by your cake mix)
- 1 1/3 cups water (or as called for by your cake mix)
- 1 1/4 cups cold milk
- 1 (3 1/2 ounce) package instant vanilla pudding
- 1 (20 ounce) can crushed pineapple, drained
- 1 (1 1/3 ounce) envelope whipped dessert topping mix (like Dream Whip)
- 3 ounces cream cheese
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup flaked coconut, toasted
Now, let’s talk about a few other considerations with these ingredients. The yellow cake mix is the foundation of your cake, and choosing a good quality one will make a difference.
You can also opt for a gluten-free mix if you’re catering to those with dietary restrictions—just check the back of the box for any adjustments you may need to make.
As for the crushed pineapple, make sure to drain it well—no one wants a soggy cake, right?
And toasting the coconut adds a lovely nutty flavor that enhances the overall taste. If you’re feeling adventurous, you could even add some chopped nuts for an extra crunch.
These little tweaks can take your Hawaiian Cake from good to absolutely fabulous. So, gather your ingredients, and get ready for a slice of paradise.
How to Make Hawaiian Cake
Alright, let’s get down to the fun part—making that mouthwatering Hawaiian Cake! First things first, grab your trusty 18-ounce package of yellow cake mix. Follow the package directions, but you’ll be mixing it up in a greased 13×9 inch baking pan.
You’ll need 3 eggs (or however many your cake mix calls for), 1/3 cup of oil, and 1 1/3 cups of water. Just mix everything together until it’s smooth and well-blended, then pop it in the oven. As the lovely aroma fills your kitchen, you might find yourself dreaming of sandy beaches and palm trees.
Once your cake is baked to golden perfection, let it cool completely. This is essential—no one wants a warm cake drowning in pudding, right?
While it’s cooling, whisk together 1 1/4 cups of cold milk and 1 (3 1/2 ounce) package of instant vanilla pudding until it thickens. After that, gently fold in the star of the show: 1 (20 ounce) can of drained crushed pineapple. This sweet, juicy fruit is what gives this cake its signature Hawaiian flair.
Spread this delightful pineapple pudding mixture over the cooled cake. It’s starting to look like a tropical paradise already.
Next up, prepare your whipped topping. You’ll need 1 (1 1/3 ounce) envelope of whipped dessert topping mix (Dream Whip works wonders here). Follow the directions on the package, and then, in another mixing bowl, beat together 3 ounces of cream cheese, 1/4 cup sugar, and 1/2 teaspoon of vanilla extract until smooth and creamy.
Mix in 1 cup of your whipped topping, then fold in the rest. Spread this light, fluffy topping over the pudding layer. Finally, sprinkle 1/2 cup of toasted flaked coconut on top like a finishing touch—because, let’s be real, it’s all about the presentation.
Cover this beauty and let it chill in the refrigerator for at least 3 hours, or, if you can wait (I know, it’s tough), overnight. This is where the flavors meld together, and trust me, it’s worth the wait. Now you’re just a slice away from paradise!
Hawaiian Cake Substitutions & Variations
If you’re looking to put your own spin on Hawaiian Cake, there are plenty of substitutions and variations to explore.
For a gluten-free version, switch to a gluten-free cake mix. You can also substitute crushed pineapple with other fruit like mango or peaches for a tropical twist.
Instead of vanilla pudding, try coconut or banana pudding for added flavor. If you want a richer cake, use sour cream in place of some oil.
For a nutty crunch, mix in chopped macadamia nuts or walnuts.
Experimenting can lead to delightful surprises and a cake that’s uniquely yours!
What to Serve with Hawaiian Cake
While Hawaiian Cake is delicious on its own, pairing it with the right accompaniments can elevate your dessert experience.
I love serving it with a scoop of vanilla ice cream; the creaminess balances the cake’s sweetness perfectly. A dollop of whipped cream adds a light touch, while fresh fruit like pineapple or strawberries enhances that tropical vibe.
For a fun twist, consider offering a drizzle of coconut or caramel sauce. If you’re feeling adventurous, a revitalizing fruit salad can complement the cake’s flavors beautifully.
These additions create a delightful spread that makes every bite even more enjoyable!
Additional Tips & Notes
To guarantee your Hawaiian Cake turns out perfectly, I recommend a few helpful tips.
First, make sure to thoroughly drain the crushed pineapple; excess moisture can affect the cake’s texture.
I also suggest using room temperature ingredients, as this helps create a smoother batter.
When folding in the whipped topping, be gentle to maintain that light, fluffy texture.
If you’re a coconut lover like me, feel free to add more than the suggested amount on top!
Finally, letting the cake chill overnight enhances the flavors, making each bite even more delicious.
Enjoy your baking adventure!