Hawaiian Banana Cake(The Cake That Sara Baked.)
A luscious Hawaiian banana cake layered with pineapple, bananas, coconut, and a creamy pudding topping, perfect for gatherings and tropical dessert lovers.
Ingredients
Instructions
- Set cream cheese aside to soften.
- Mix the cake as directed on the package using milk instead of water.
- Bake in an oblong pan at 350°F until done, approximately 30-35 minutes.
- Remove from oven and punch pencil-sized holes in the top using the end of a spatula.
- Mix sugar and crushed pineapple with juice and bring to a boil.
- Slowly pour the hot pineapple mixture over the cake.
- Let the cake set for a few minutes.
- Mix the instant vanilla pudding as directed on the box.
- Combine the softened cream cheese with the pudding using a mixer until smooth.
- Spread the pudding mixture over the cooled cake and refrigerate, ideally overnight.
Tips & Substitutions
For a lighter version, consider using a sugar substitute or reducing the sugar in the cake mix. You can also swap out pecans for walnuts if you prefer a different nut flavor. Make sure to let the cake cool completely before adding the pudding mixture to prevent it from melting. For added texture, consider folding in some shredded coconut into the pudding mix.
Serving Suggestions
Serve chilled, garnished with additional sliced bananas or a sprinkle of toasted coconut for a delightful presentation. This cake pairs beautifully with Nannie'S Tea Cakes for a sweet dessert spread. You can also enjoy it alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you prefer, you can freeze the cake without the pudding layer for up to 2 months. To serve, simply thaw in the refrigerator overnight, then add the pudding layer before serving. This keeps the cake moist and flavorful.
Nutrition & Diet Analysis (per serving)
Each serving of Hawaiian Banana Cake(The Cake That Sara Baked.) contains roughly 542 calories, with 7g protein, 46g carbohydrates, and 40g fat. It is an excellent source of dietary fiber (24% of the Daily Value), and a good source of protein and iron. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple; just ensure it's crushed finely and mixed with some juice to achieve the same consistency. This will add a fresher flavor to the cake, but the cooking time for the mixture may vary slightly.
How can I make this cake gluten-free?
To make this cake gluten-free, replace the yellow cake mix with a gluten-free cake mix. Ensure that all other ingredients, especially the instant pudding mix, are labeled gluten-free. This way, you can enjoy this delicious Hawaiian Banana Cake without compromising on dietary needs.
What can I use instead of Cool Whip?
If you prefer not to use Cool Whip, you can substitute it with homemade whipped cream. Beat heavy cream with a bit of sugar until soft peaks form for a creamy topping. This will add a fresh taste and can be flavored with vanilla or coconut extract for an extra twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).