Hawaiian Icebox Cake – a delicious recipe with water, egg whites, yellow cake, vegetable cooking spray, milk, pineapple. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine first 3 ingredients in large bowl; beat at low speed of electric mixer 30 seconds.
2
Increase speed to medium and beat 2 minutes.
3
Pour batter into a 13 x 9 x 2-inch baking dish coated with cooking spray.
4
Bake at 350u00b0 for 35 minutes or until cake springs back when touched lightly in center.
5
(Check at 25 minutes.)
6
Let cake cool in pan on wire rack.
7
Combine milk and pudding mix in a medium bowl; beat at low speed of an electric mixer 2 minutes or until thickened.
8
Cover and chill 5 minutes. Stir in pineapple.
9
Pierce 48 holes in top of cake, using the handle of wooden spoon.
10
Spread pudding mixture over cake.
11
Next, spread whipped topping over pudding mixture.
12
Sprinkle topping with shredded toasted coconut.
13
Store in refrigerator.
184
kcal
Calories
8
g
Fat
16
g
Carbs
14
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/3 c. water, 3 egg whites, 1 (18.5 oz.) pkg. light 94% fat-free yellow cake mix, vegetable cooking spray, and more.
Yes, Hawaiian Icebox 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.
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