Hawaiian Dream Cake Recipe
Introduction
Hawaiian Dream Cake is a tropical delight that combines moist yellow cake with pineapple, coconut, and a creamy pudding topping. Its sweet, refreshing flavors make it a perfect dessert for any occasion, especially warm-weather gatherings.
Ingredients
- 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 cup coconut
- 1 (8 oz.) package cream cheese, softened
- 1 cup cold milk
- 1 (3 oz.) package instant vanilla pudding
- 2 cups whipping or heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2/3 cup coconut
- 1/4 cup chopped pecans
Instructions
- Step 1: Drain the crushed pineapple and reserve the juice. Place the pineapple in the refrigerator for later use.
- Step 2: Prepare the yellow cake mix according to the package instructions, substituting the reserved pineapple juice for the water. Fold 1/3 cup coconut into the batter. Pour into a 13×9-inch pan and bake as directed. Allow the cake to cool completely.
- Step 3: Beat the softened cream cheese with an electric or stand mixer for about 30 seconds. Add cold milk and beat for another 30 seconds. Add the dry vanilla pudding mix and beat until smooth and well combined. Gently fold in the drained pineapple.
- Step 4: Spread the pineapple pudding mixture evenly over the cooled cake.
- Step 5: With clean beaters and bowl, whip the heavy cream and vanilla extract at medium speed until frothy. Gradually add the granulated sugar and continue beating at medium-high speed until soft peaks form. Spread the whipped cream over the pineapple layer in an even layer.
- Step 6: Sprinkle 2/3 cup coconut over the whipped cream, then top with chopped pecans. Cover and refrigerate before serving.
Tips & Variations
- For an extra tropical twist, try adding a few chopped macadamia nuts instead of pecans.
- Use homemade yellow cake batter if you prefer a scratch-made cake.
- If you like a stronger coconut flavor, toast the coconut lightly before adding it to the cake batter and as a topping.
- For a lighter version, substitute the cream cheese with mascarpone or use low-fat milk in the pudding mixture.
Storage
Store the cake covered in the refrigerator for up to 3 days. The whipped cream topping is best fresh but can hold well refrigerated. If needed, let the cake sit at room temperature for 10-15 minutes before serving to soften the cream layers slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, this cake benefits from resting in the fridge for a few hours to allow the flavors to meld. Just make sure to store it covered tightly to keep the whipped cream fresh.
Can I substitute fresh pineapple for canned?
Fresh pineapple can be used as a substitute, but be sure to drain it well to avoid excess moisture in the pudding layer. You may also want to reserve and use some pineapple juice to replace the water in the cake mix for added flavor.
PrintHawaiian Dream Cake Recipe
Hawaiian Dream Cake blends moist yellow cake infused with pineapple juice and shredded coconut, topped with a creamy pineapple pudding layer and fluffy whipped cream, finished with toasted coconut and pecans for a tropical, dreamy dessert experience.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake
- 1 (15.25 oz.) package yellow cake mix
- Oil and eggs as required by cake mix package
- Reserved juice from 1 (20 oz.) can crushed pineapple, well-drained
- 1/3 cup shredded coconut
Pineapple Pudding Topping
- 1 (20 oz.) can crushed pineapple, well-drained
- 1 (8 oz.) package cream cheese, softened
- 1 cup cold milk
- 1 (3 oz.) package instant vanilla pudding mix
Whipped Cream Topping
- 2 cups whipping or heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Garnish
- 2/3 cup shredded coconut
- 1/4 cup chopped pecans
Instructions
- Prepare Pineapple: Drain the 20 oz. can of crushed pineapple, reserving the juice. Place the pineapple in the refrigerator to use later in the recipe.
- Prepare Cake Batter and Bake: Prepare the yellow cake mix according to the package directions, substituting the reserved pineapple juice for the water. Fold in 1/3 cup shredded coconut gently into the batter. Pour the batter into a greased 13×9 inch baking pan and bake as directed on the package. Once baked, allow the cake to cool completely.
- Make Pineapple Pudding Layer: In a mixing bowl, beat the softened cream cheese for about 30 seconds using an electric or stand mixer until smooth. Add cold milk and continue to beat for another 30 seconds. Add the instant vanilla pudding mix and beat until the mixture is smooth and well combined. Fold in the drained crushed pineapple carefully.
- Assemble Pineapple Layer: Spread the pineapple pudding mixture evenly over the cooled cake layer, making sure it covers the entire surface.
- Prepare Whipped Cream: Using clean beaters and bowl, beat the whipping cream and vanilla extract on medium speed until frothy. Gradually add granulated sugar while continuing to beat on medium-high speed until soft peaks form.
- Top Cake with Whipped Cream: Spread the whipped cream evenly over the pineapple pudding layer on the cake.
- Garnish and Chill: Sprinkle 2/3 cup shredded coconut evenly over the whipped cream, followed by 1/4 cup chopped pecans. Cover the cake and refrigerate until ready to serve.
Notes
- Make sure the pineapple is well-drained to avoid soggy cake layers.
- You can toast the shredded coconut lightly for extra flavor before using it as a garnish.
- Make this cake a day ahead to allow flavors to meld and cake to set well.
- Use full-fat cream cheese and heavy cream for best texture and flavor.
- Store cake covered in the refrigerator for up to 3 days for optimal freshness.
Keywords: Hawaiian Dream Cake, pineapple cake, tropical cake, coconut cake, cream cheese pudding topping, whipped cream cake, layered cake dessert
