Hawaiian 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
Scale
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
Find it online: https://thefoodrecipe.com/hawaiian-dream-cake-recipe/
