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Hawaiian Dream Cake ~ a layered delight with pineapple-and-coconut laced yellow cake base, a layer of creamy pineapple pudding, and freshly whipped cream and coconut topping. Featuring two types of milk, it’s the perfect cake for celebrating National Dairy Month!
1 (15.25 oz.) package yellow cake mix + oil & eggs to prepare cake
1 (20 oz.) can crushed pineapple, well-drained & juice reserved
1/3 c. coconut
1 (8 oz.) package cream cheese, softened
1 c. cold REAL® milk
1 (3 oz.) package instant vanilla pudding
2 c. REAL® whipping or heavy cream
1/4 c. granulated sugar
1 tsp. vanilla extract
2/3 c. coconut
1/4 c. chopped pecans
- Drain pineapple and reserve the juice. Place pineapple in the refrigerator to be used later.
- Prepare cake as directed on the package, using reserved pineapple juice for the liquid instead of water. Fold 1/3 cup coconut into batter. Bake in a 13×9″ pan according to package directions. Once baked, cool cake completely.
- Beat softened cream cheese with an electric mixer for about 30 seconds; add milk and beat for another 30 seconds. Add dry pudding mix and beat until well combined and smooth. Fold in drained pineapple.
- Visit Hawaiian Dream Cake @ thekitchenismyplayground.com for full directions.
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Originally posted 2017-11-17 13:51:21.