Hawaiian Frosted Cake Recipe

Name: Hawaiian Frosted Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18.25 ounce) package white cake mix; 1 cup water; 3 eggs; 1/3 cup vegetable oil; 1 (3.5 ounce) package instant coconut cream pudding mix; 1 tablespoon rum-flavored extract; 1 (8 ounce) can crushed pineapple, undrained; 2 tablespoons flaked coconut; 1 (3.5 ounce) package instant coconut cream pudding mix; 1/2 cup milk; 1 (8 ounce) container extra-creamy frozen whipped topping, thawed; 1/4 cup flaked coconut; 1 tablespoon coconut extract; 1 teaspoon rum-flavored extract

Servings: persons

1 (18.25 ounce) package white cake mix
1 cup water
3 eggs
1/3 cup vegetable oil
1 (3.5 ounce) package instant coconut cream pudding mix
1 tablespoon rum-flavored extract
1 (8 ounce) can crushed pineapple, undrained
2 tablespoons flaked coconut
1 (3.5 ounce) package instant coconut cream pudding mix
1/2 cup milk
1 (8 ounce) container extra-creamy frozen whipped topping, thawed
1/4 cup flaked coconut
1 tablespoon coconut extract
1 teaspoon rum-flavored extract

1
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray, or butter the pan well and coat inside with flour to prevent sticking.
2
Beat the cake mix, water, eggs, vegetable oil, 1 package of coconut cream pudding mix, and 1 tablespoon of rum extract in a bowl with an electric mixer until smooth, about 2 minutes. Gently fold in the crushed pineapple. Pour the batter into the prepared baking pan.
3
Bake in the preheated oven until the cake has risen, turned golden brown, and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Cool the cake to room temperature in the pan on a wire rack, about 30 minutes.
4
While the cake is baking, spread 2 tablespoons of flaked coconut onto a baking sheet, and bake in the preheated oven until lightly toasted, about 10 minutes. Remove the coconut, allow to cool, and set aside.
5
To make frosting, whisk 1 package coconut cream pudding mix with milk until the mixture turns thick and creamy, about 2 minutes. Gently fold in the whipped topping, 1/4 cup flaked coconut, coconut extract, and 1 teaspoon of rum extract. Frost the cake, and sprinkle toasted coconut on top. Keep refrigerated.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (18.25 ounce) package white cake mix, 1 cup water, 3 eggs, 1/3 cup vegetable oil, and more.

Yes, Hawaiian Frosted Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hawaiian Frosted Cake

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