Go Back

Hawaiian Cake

Delicious make-ahead dessert, especially nice for holidays where there kitchen is a busy place.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serving Size 12 -15

Ingredients

  • 1 9 x13 yellow cake bake according to directions
  • 1 large can crushed pineapple
  • 2 bananas
  • 1 small pkg cream cheese
  • 1 small pkg instant vanilla pudding
  • 1 container Cool Whip
  • 1 small jar maraschino cherries
  • 1/2-1 C toasted coconut.

Instructions

  • With a fork poke hole all over cake.
  • Pour 1 large can of undrained crushed pineapple, minus 1/3 C, all over cake.
  • Slice 2-3 medium bananas and arrange over the pineapple
  • Combine: cream cheese, softened, instant pudding mix, remainder of pineapple. Fold in Cool Whip.
  • Spread over top of bananas.
  • Place cherries on paper towel to dry off. Slice in half and arrange over cake.
  • Sprinkle toasted coconut over top of cake. (Note: to toast coconut, spread coconut over a cookie sheet and bake 375 degrees for 7-9 minutes. Watch closely as it browns fairly quickly.
  • Chill to ready to serve.