Hawaiian Dessert

Total Time Prep: 20 min. Bake: 15 min. + chilling

Yield 24 servings

Create a taste of the tropics with this Hawaiian dessert, featuring tender cake, creamy pineapple and toasted coconut—a perfect choice for any gathering.

Ingredients

1 package yellow cake mix (regular size)
3 packages (3.4 ounces each) instant vanilla pudding mix
4 cups cold whole milk
1-1/2 teaspoons coconut extract
1 package (8 ounces) cream cheese, softened
1 can (20 ounces) crushed pineapple, well drained
2 cups heavy whipping cream, whipped and sweetened
2 cups sweetened shredded coconut, toasted

Directions

Mix cake batter according to package directions. Pour into two greased 13-in. x 9-in. baking pans. Bake at 350° for 15 minutes or until the cakes test done. Cool completely.
In a large bowl, combine pudding mixes, milk and coconut extract; beat for 2 minutes. Add the cream cheese and beat well. Stir in pineapple.
Spread over the cooled cakes. Top with whipped cream; sprinkle with coconut. Chill for at least 2 hours.

Chilled, fluffy, Hawaiian desserts like this one are a satisfying way to finish off a big meal. I got the recipe from a woman I happened to meet in a department store one day. Leftovers taste just as good the next day, and this dessert also can be frozen. — Eunice Stoen, Decorah, Iowa

Recipe Creator