The Best Hawaiian Cake

Hawaiian Cake

🍍🥥 Hawaiian Cake — Tropical, Creamy, and Oh‑So Dreamy

Say aloha to your new favorite dessert — this Hawaiian Cake is like a tropical vacation in every bite!

 

There are cakes that are good, and then there are cakes that make people stop mid‑bite and say, “Wait… what IS this?” This Hawaiian Cake falls firmly into the second category. It’s light, creamy, fruity, and just the right amount of sweet. It’s the kind of cake that feels like sunshine on a plate — perfect for summer BBQs, potlucks, birthdays, or honestly, just a random Tuesday when you need a little pick‑me‑up.

What makes it so special? Layers of flavor and texture. You’ve got a soft yellow cake base, a creamy pudding‑cream cheese filling, juicy pineapple, fluffy whipped cream, and a toasted coconut topping that ties it all together. It’s tropical, it’s refreshing, and it’s the kind of dessert that disappears fast.

This cake is:

• Tropical and refreshing — pineapple + coconut = instant island vibes.
• Creamy and dreamy — pudding + cream cheese + whipped cream = perfection.
• Crowd‑pleasing — everyone loves it, even “not a dessert person” people.
• Make‑ahead friendly — it actually tastes better chilled overnight.
• Easy but impressive — no one has to know it started with a cake mix.

💬 Reader prompt: Are you team “fruit in dessert is the best” or team “keep my cake chocolate, please”?

When I think of Summer I think of this awesome cake. I have made it before and it is always a hit! This recipe makes 2 full cakes. You could cut it in half and make just one cake, but then you would have half of your cake batter left over.

However, the choice is yours. Also, make sure your cream cheese is room temperature or else you’ll have chunks of cream cheese in the pudding. It will still taste amazing.

 

Hawaiian Cake

Ingredients:

• 1 package yellow cake mix
• 2 packages (5.1 oz. each) instant vanilla pudding mix
• 4 cups cold milk
• 1 1/2 teaspoons coconut extract
• 8 oz. cream cheese (softened)
• 1 can (20 oz.) crushed pineapple, drained
• 3 cups heavy whipping cream
• 1/4 cup powdered sugar
• 2 teaspoons vanilla extract
• 2 cups flaked coconut, toasted

 

Hawaiian Cake

Directions:  

1. Mix cake batter according to package directions.
2. Split the batter in half and pour into two greased 13″x 9″ baking pans. 
3.  Bake at 350 degrees for 15 minutes or until the cakes test as done. Cool completely. 
4. In a large bowl, combine pudding powder, milk and coconut extract; beat for 2 minutes. (Do NOT make the pudding and then put it in) 
5. Add the cream cheese to the pudding mixture and beat well. Stir in the pineapple. Split the mixture in half and spread over the two cooled cakes.
6.  Put whipping cream, vanilla, and powdered sugar in a bowl. Whisk until peaks form and then spread the whipped cream over the pudding on both cakes.
7. Spread the coconut evenly on a cookie sheet. Heat the oven at 350 degrees and bake for 7-8 minutes or until light golden brown. Spread the toasted coconut over the top of the homemade whipped cream.
8. Chill for at least 2 hours!!

🔢 Calorie Count (Per Slice, Serves 12)

• Calories: ~420
• Protein: 6g
• Carbs: 42g
• Fat: 25g
• Fiber: 2g
• Sugar: 28g

💡 Note: Basically dessert math that says, “Yes, you can have seconds.”

 

🥕 Nutritional Facts & Fun

• Pineapple: Vitamin C + natural sweetness.
• Coconut: Healthy fats + tropical flavor.
• Cream Cheese: Creamy texture + calcium.
• Whipped Cream: Light, fluffy happiness.
• Cake Mix: Convenience + nostalgia.

💬 Reader prompt: Do you love coconut in desserts, or are you one of those “coconut is controversial” people?

👩‍🍳 Cooking Tips

• Toasting Coconut: Bake at 350°F for 5–7 minutes, stirring often. Watch closely — it burns fast.
• Cream Cheese Hack: Make sure it’s softened to avoid lumps.
• Pineapple Drain: Press pineapple gently with paper towels to avoid watery filling.
• Whipped Cream Trick: Chill your bowl and beaters for fluffier peaks.
• Make Ahead: This cake is even better the next day after flavors meld.

🔄 Recipe Variations

• Strawberry Twist: Add sliced strawberries on top.
• Mango Magic: Swap pineapple for diced mango.
• Chocolate Lovers: Use chocolate cake mix instead of yellow.
• Nutty Crunch: Sprinkle macadamia nuts with the coconut.
• Mini Cakes: Make in cupcake tins for individual servings.

💬 Reader prompt: Which version would you try first — strawberry, mango, or chocolate?

🧒 Kid Tips

• Let kids sprinkle the toasted coconut (they’ll feel like chefs).
• Serve with rainbow sprinkles for a fun twist.
• Cut into mini squares for lunchbox treats.
• Call it “tropical cake” to make it sound extra exciting.

🛒 Grocery Hacks

• Cake Mix: Stock up when on sale — endless possibilities.
• Pudding Mix: Buy in bulk for quick desserts.
• Pineapple: Canned works great, but fresh pineapple can be diced for extra flair.
• Coconut: Freeze extra flaked coconut to keep fresh.
• Whipping Cream: Chill cartons in the back of the fridge for longer shelf life.

💬 Reader prompt: Do you keep pudding mix stocked in your pantry, or only buy it for recipes like this?

🎯 Reader Challenge

This week, I challenge you to make Hawaiian Cake and share it with someone outside your household — a neighbor, a teacher, a friend. Post your creation with #LouLouGirlsAlohaCake so we can all spread the tropical love together.

🥪 Leftover Remix

• Cake Parfait: Layer cubes with yogurt and fruit.
• Cake Trifle: Cube and layer with whipped cream and pudding.
• Cake Milkshake: Blend with ice cream and milk.
• Cake Pops: Crumble and dip in chocolate.
• Frozen Treat: Freeze slices and enjoy like ice cream cake.

💬 Reader prompt: Would you rather turn leftovers into cake pops or a frozen treat?

💭 Final Thoughts

This Hawaiian Cake is proof that simple ingredients can create something magical. It’s tropical, creamy, and versatile enough to be a weeknight treat or a holiday showstopper. Plus, it’s the kind of recipe that makes everyone smile — and isn’t that the best kind of baking?

Here’s the thing about cakes — they’re never just cakes. They’re the smell of sugar and vanilla filling your kitchen, the joy of pulling out a chilled dessert on a hot day, the comfort of knowing dessert is going to be a hit.

And this Hawaiian Cake? It’s a keeper. It’s creamy, it’s fruity, it’s the perfect balance of indulgent and refreshing. It’s the kind of recipe that makes you feel like you’re winning at life, even if the laundry is still in the dryer.

But what I love most is how recipes like this bring us together. Food has that magic — it’s not just about eating, it’s about sharing. It’s about swapping tips, laughing over coconut‑toasting mishaps, and building little traditions that make life sweeter.

So here’s my challenge to you: make this cake, share it with your people, and then tell me your twist. Did you add strawberries? Did you sneak in mango? Did you double the coconut just because you could? (No judgment — I’d be first in line for that version.)

💬 Reader prompt: Should we do a “Tropical Dessert Series” next? I’m dreaming up piña colada cupcakes, mango cheesecake bars, and maybe even coconut cream pie.

Until then, may your cake be creamy, your pineapple juicy, your coconut toasty, and your kitchen filled with laughter, love, and second helpings. Because at the end of the day, recipes like this aren’t just about baking — they’re about celebrating the little joys that make life delicious.

Do you try this Hawaiian Cake recipe? Did you love it? We would love to hear from you! Please leave us a comment below!

cake recipes

 

 

Heaven on Earth Cake Recipe has delicious layers of angel cake, sour cream, pudding, cherry pie filling, whipped topping, and almonds. Creamy and decadent, this cherry trifle is a sure crowd pleaser!

 

 

 

Banana Poke Cake Has All The Flavors Of Banana Cream Pie, Just In Cake Form. With Layers Of Banana Cake, Pudding, Cream, Bananas, And Vanilla Wafers, It’s Sure To Be A Hit!