Hawaiian Cream Cake
A light and tropical cream cake featuring pineapple, creamy vanilla pudding, and Cool Whip, perfect for summer parties and family gatherings.
Ingredients
Instructions
- Bake the yellow cake mix in a greased and floured 15 x 10 1/2 x 2-inch pan for 15 minutes at 350°F.
- Allow the cake to cool completely.
- In a bowl, beat the cream cheese until smooth.
- Mix in the instant vanilla pudding and gradually add 3/4 to 1 cup of milk until smooth and thickened.
- Fold in the drained crushed pineapple.
- Spread the cream cheese mixture evenly over the cooled cake.
- Top with Cool Whip and refrigerate until ready to serve.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the cream cheese mixture. If you don't have yellow cake mix, a vanilla or butter cake mix can be substituted. Make sure to drain the crushed pineapple well to prevent the cake from becoming soggy. Allow the cake to cool completely before spreading the cream cheese layer to ensure it sets properly.
Serving Suggestions
This Hawaiian Cream Cake is perfect for summer gatherings and pairs beautifully with Mary Ann'S Fruit Salad for a refreshing dessert spread. Consider serving it alongside a scoop of vanilla ice cream for an extra treat. For a festive touch, garnish with toasted coconut flakes or maraschino cherries before serving.
Storage & Reheating
Store any leftover Hawaiian Cream Cake in an airtight container in the refrigerator. It will keep well for up to 3-4 days. If you want to serve it chilled, allow it to sit at room temperature for about 15 minutes before serving, which will enhance the flavors and make it easier to cut.
Nutrition & Diet Analysis (per serving)
Each serving of Hawaiian Cream Cake contains roughly 200 calories, with 2g protein, 33g carbohydrates, and 7g fat.
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 a different type of pudding mix?
Yes, you can experiment with different flavors of instant pudding mix, such as coconut or banana, to give the cake a unique twist. Just ensure that the flavor complements the other ingredients for a harmonious taste.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the yellow cake mix with a gluten-free cake mix available in stores. Additionally, always check that the other ingredients, particularly the pudding mix, are certified gluten-free.
Can I freeze this cake?
While the cake can be frozen, it's best to freeze it without the Cool Whip topping. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. Thaw it in the refrigerator before adding the topping and serving.
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).