Pineapple, maraschino cherries, pecans and coconut make for a tropical cake!

Hawaiian Cake Recipe

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Preparation: 15 mins
Cooking: 20 mins
Total: 35 mins
Serves: 18 people


  • 18 1/2 oz layer cake mix
  • 5 1/2 oz instant vanilla pudding mix
  • 1 cup milk cold
  • 8 oz cream cheese softened
  • 8 oz whipped topping frozen, thawed
  • 4 oz pineapple crushed, drained well
  • 1/2 cup maraschino cherries chopped, drained
  • 1/2 cup pecans chopped
  • 1/2 cup angel flake coconut


  1. Prepare cake mix according to pkg. directions.

  2. Pour batter into a 15x10x1 inch jelly roll pan or cookie sheet.

  3. Bake in a 350°F oven about 15 minutes or until cake tests done when a toothpick is inserted in the center and comes out clean. Cool cake in pan.

  4. Blend pudding mix with milk in a medium bowl; beat creamed cheese into pudding until smooth. Fold frozen whipped topping into pudding mixture carefully by hand.

  5. Spread on cooled cake. Spread a layer of pineapple over pudding. Sprinkle with cherries, nuts and coconut. Refrigerate.

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