Hawaiian cake recipe has a pineapple flavor and coconut filling your guests will love during the summer months. A simple boxed cake mix recipe means it is quick to bake.
Cake mix Hawaiian cake is so delicious. With a Cool Whip frosting it is light and a delicious dessert perfect for summertime. Using Jello gives it an added pop of flavor you will love. Great kid recipe they can help you bake. (affiliate links present)
You know how I love 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 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.
Ingredients and Notes
- Cake mix, white 15.25 oz was used but pineapple is better if you can find it. There are usually more varieties online than in the store.
- If you have never added a boxed instant vanilla pudding mix before you are in for a treat. It adds a level of tenderness and moisture that you can’t get any other way.
- A box of orange jello was added into the mix too which brings a bold pop of flavor without the added liquid a juice would.
- You will want to take your eggs out of the fridge about an hour before making the batter for best results. This will incorporate better, smoother and give you a fluffier texture.
- Milk or dairy free alternative could be used. For the latter I like using cashew milk because of it’s creamy nature. I choose plain or vanilla in this or our Sock it to Me Cake recipe
- For a bit of added fat I will use vegetable oil, canola or you could even use sour cream instead.
- Filling Ingredients
- Crushed pineapple, drained right out of the can is best for even more moisture and island flavors in the center of your layers. When adding fruit like this or in our Apple Cake with Cake Mix you want to drain as much liquid as possible before adding.
- White granulated sugar for sweetness
- Sweetened coconut shredded, out of the bag or toasted coconut
- And surprisingly you use sour cream which will become sweet, softened cream cheese would be an alternative
Since this is a sweet pudding cake we chose to use an 8 oz whipped topping 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.
Bake Time
You always want to preheat the oven to 350° before adding pans. This batter will fill three 9 inch round baking pans with nonstick cooking spray.
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!
Tips
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.
Hawaiian Cake Recipe
Equipment
- 3 9 inch cake pans
- 2 bowls
Ingredients
- 1 box cake mix, white, 15.25 oz
- 1 box pudding mix, 3.4
- 1 box jello, 3 oz, orange
- 4 eggs
- 1.5 c milk
- 1/2 c vegetable oil
- Filling
- 20 oz pineapple, crushed, drained
- 2 c sugar
- 3.5 c sweetened coconut, shredded
- 1 c sour cream
- 8 oz Cool Whip
Instructions
- 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.
- Divide the cake mix evenly between the three prepared baking pans. Bake for approximately 25 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. 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 whipped topping into the reserved 1 cup of filling. Use this mixture as a frosting and spread over the cake on the top and sides until completely covered and even.
- Refrigerate the cake until ready to serve.Prior to serving, garnish with sliced oranges and pineapple tidbits.
- Notes: because the frosting uses whipped topping in the icing, this cake should be refrigerated between servings.Homemade whipped topping is not recommended as it may separate. Make sure to drain the crushed pineapple very well, squeezing the pineapple against it’s fine mesh strainer to remove all of the liquid.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Save Leftovers
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. 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.
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.
