Hawaiian Pineapple Cake with Cake Mix

Easy Hawaiian pineapple cake with cake mix recipe with citrus orange flavors and a coconut filling is here! Simple cake mix recipe means it is quick to bake.

Hawaiian Pineapple Cake with Cake Mix

You know how I love white cake mix hacks?? Well this is top of the list. It is a great example of how to make boxed cake mix better than just adding the ingredient listed on the back. Now that would just be booooring. We have done this a number of different ways before but using a box of orange Jell-O is a new one. A great way to add a whopping amount of flavor.

You could certainly use yellow cake mix to make this or our Cake Mix White Chocolate Coconut Bundt Cake too. Since that would blend well with the other colors we are going for it really could go either way. Beyond making sure the measurements are accurate one of the biggest tips to baking a fluffy cake it to NOT over-bake it, just don’t.

Since all ovens will vary just a bit you always want to check your baked goods at the minimum suggested timing. If you know yours runs hot you may check even earlier, and the rack should be in the middle as well. We made this in 3 9″ cake pans so there could be a filling in between the layers.

If you want to use something else like a 9×13″ or bundt we have how long it takes to bake a cake timing information here for you. I mean if you were in a hurry or didn’t want to cut at all when done you could make this and spoon into muffin liners to bake for about 18 minutes. Then just add the frosting and coconut to the top!

Hawaiian Pineapple Cake Ingredients

• Cake mix, white 15.25 oz was used but pineapple is better if you can find it
• 1 box pudding mix 3.4
• Box jello 3 oz, orange
• 4 eggs
• Milk or dairy free alternative
• 1/2 c vegetable oil
• Filling
• Crushed pineapple, drained
• 2 c sugar
• Sweetened coconut shredded, out of the bag or toasted coconut
• 1 c sour cream

Since this is a sweet pudding cake we chose to use an 8 oz Cool Whip tub, thawed so it was soft and easy to spread. If you wanted it to be way sweeter you could use a tub or two of whipped frosting.

Preheat the oven to 350°. Prepare three 9 inch round baking pans with nonstick cooking spray. In a large bowl, beat together the cake mix, milk, oil, eggs, vanilla pudding mix, and orange gelatin mix until well blended, about 2 minutes.

How to Make Hawaiian Cake with Pineapple and Coconut

• Divide the cake mix pudding mixture evenly between the three prepared baking pans.
• Bake for approximately 25 – 30 minutes or until a toothpick inserted in the middle returns clean.
• Allow the cakes to cool in the pans on a wire rack for 10 minutes before removing the cakes to continue cooling on the wire racks.
• Meanwhile, in another large bowl, stir together the pineapple, sugar, coconut, and sour cream (or you could use softened cream cheese).
• Remove one cup of the mixture and set aside for the frosting.
• When the cakes are cooled, place the first layer of the cake onto a flat plate or serving dish. Add half of the remaining filling, spreading evenly.
• Add the second layer of cake and top with the remaining filling.
• Place the final layer of cake on top. Stir the thawed room temperature whipped topping into the reserved 1 cup of filling.

Use this mixture as a frosting on top of the cake too and over the sides until completely covered and even. Refrigerate the cake until ready to serve. Prior to serving, garnish with sliced oranges and pineapple tidbits.

This one kinda’ reminds me of the tropical poke cake we made once that was so good!! That one uses cake mix as directed but then is poked and a can of sweetened condensed milk is poured over the top to make it super moist. Topped with thick whipped cream topping and mandarin oranges, OMG. Another hack that was amazing.

How to Save Leftover Cake

1. Store it properly by tightly wrapping it in plastic wrap or aluminum foil and place it in an airtight container. This will prevent the cake from drying out and keep it fresh for a longer period of time.
2. Refrigerate it if the cake has frosting or filling that requires refrigeration, you should store it in the refrigerator.
   • Cover the top with plastic wrap or aluminum foil and place it in an airtight container.
   • Make sure to remove it from the refrigerator at least 35 minutes before serving to bring it to room temperature.
3. Freeze it if you have a lot of leftovers and you don’t think you’ll be able to eat it before it goes bad, you can freeze it.
   • Wrap in plastic wrap or aluminum foil and place it in an airtight container.
   • When you’re ready to eat it, thaw the cake in the refrigerator overnight.
4. Reheat it. If you want to eat the leftover cake but it’s gone stale or dry, you can wrap the outside in a damp paper towel and microwave it for 10-15 seconds. This should help to soften it and make it more moist.

Get it? Now jump to recipe below to try out this easy Hawaiian wedding cake recipe (sometimes called that, I mean might be great for a beach wedding) and let us know what you think.