Hawaiian Dream Cake

Savor the Tropical Bliss of Hawaiian Dream Cake

Embark on a flavor journey with Hawaiian Dream Cake, combining a light yellow cake with creamy pineapple-coconut layers. Whether for a family gathering or festive dessert table, this cake brings sunshine to your plate. Ideal for warm afternoons or special celebrations, this recipe captures the dreamy essence of island-inspired sweetness. Ready to turn your kitchen into a tropical paradise? Let’s begin this sumptuous, fun-to-make dessert.

Full of Flavor: Your Go-To Hawaiian Dream Cake Recipe

This Hawaiian Dream Cake not only satisfies a sweet tooth but also layers tropical textures and creamy delights. It transforms simple cake mix into a luscious, layered dessert you’ll make again and again. Below are pro tips to ensure your cake holds its shape, stays moist, and dazzles your guests.

Pro Tips for the Best Hawaiian Dream Cake

1. Do Not Overmix the Batter: Stir just enough to combine; overmixing can make the cake dense rather than light.
2. Use Chilled Pineapple Juice: When you use the reserved juice cold, the batter stays cooler and bakes more evenly.
3. Cool the Cake Fully: Before adding the creamy layers, let the cake cool completely so it doesn’t melt your filling.
4. Chill Between Layers If Needed: If filling feels warm, refrigerate it briefly so layers stay distinct.
5. Serve While Chilled: This cake tastes best cold, so slice it straight from the fridge for a firm, creamy texture.

Hawaiian Dream Cake — Detailed Recipe

• Preparation time: 20 minutes (plus cooling)
• Cooking time: About 30 minutes (depending on your oven)
• Servings: 12 to 15
• Equipment: 13×9" baking pan, mixer, bowl, spatula

From this Hawaiian Dream Cake recipe, your dessert table will glow with tropical charm.

Ingredients:

• 1 (15.25 oz) package yellow cake mix + oil & eggs as the package directs
• 1 (20 oz) can crushed pineapple, well-drained (juice reserved)
• ⅓ cup shredded coconut
• 1 (8 oz) package cream cheese, softened
• 1 cup cold milk
• 1 (3 oz) package instant vanilla pudding mix
• 2 cups whipping cream (or heavy cream)
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• ⅔ cup additional coconut
• ¼ cup chopped pecans

Directions:

1. Drain Pineapple & Reserve Juice: First, drain the pineapple in a strainer and keep the juice aside. Chill the pineapple until needed.
2. Prepare the Cake Batter: Make the yellow cake batter following the package instructions. However, instead of using water, substitute with the reserved pineapple juice. Also, fold in the ⅓ cup coconut gently at the end.
3. Bake in Pan: Pour batter into a greased 13×9" baking pan. Bake per package directions (usually about 25–30 minutes), or until a toothpick comes out clean.
4. Cool the Cake Completely: Once baked, allow the cake to cool fully at room temperature or in the refrigerator.
5. Make the Pineapple-Cream Filling: In a mixing bowl, beat the softened cream cheese for about 30 seconds. Then add the cold milk and beat another 30 seconds. Next, add the instant vanilla pudding mix and beat until smooth. Fold in the chilled, drained pineapple.
6. Assemble the Filling Layer: Spread that pineapple-pudding mixture evenly over the cooled cake base.
7. Whip the Cream Topping: Using a clean bowl and beaters, mix the whipping cream and vanilla extract on medium speed until frothy. Gradually add the sugar, then increase speed to medium-high and beat until soft peaks form.
8. Layer the Whipped Cream: Spread the whipped cream mixture gently over the pineapple filling, creating an even top layer.
9. Garnish and Chill: Sprinkle ⅔ cup coconut and then the chopped pecans on top. Cover the cake and refrigerate for at least a few hours (or overnight) so flavors meld and the cake firms up.

Slice, Serve, and Delight!

This Hawaiian Dream Cake offers a lush blend of tropical pineapple, creamy filling, and crisp coconut-nut topping. Serve chilled for the best texture and flavor. You’ll marvel at how a boxed cake mix transforms into a dreamy, multi-layered dessert.

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