Hawaiian Supreme Cake Recipe

Name: Hawaiian Supreme Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 ounce) box lemon cake mix; 1 (3 1/2 ounce) package vanilla instant pudding mix; 4 eggs; 3/4 cup salad oil; 1 (10 ounce) bottle 7-up; 1 (20 ounce) can crushed pineapple, drained; 3 eggs, slightly beaten; 5/8 cup butter; 3 tablespoons flour; 1 (7 ounce) can angel flake coconut; 1 1/2 cups granulated sugar

Servings: persons

1
To prepare the cake, sift cake mix and pudding together.
2
Add eggs one at a time.
3
Add salad oil, then the 7-Up.
4
Mix all ingredients together and pour into three 9-inch cake pans.
5
Bake at 325 degrees for 30-35 minutes.
6
Let cake stand about 10 minutes and then remove from pans and place on cooling racks.
7
To prepare the filling, combine all remaining ingredients, except coconut, in a pan.
8
Cook on medium heat stirring until thickened.
9
Remove from heat and stir in the coconut.
10
Allow filling to cool until slightly warm.
11
Spread between cake layers.
12
(Pineapple juice may be poured on cake before spreading filling.

1325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 (18 ounce) box lemon cake mix, 1 (3 1/2 ounce) package vanilla instant pudding mix, 4 eggs, 3/4 cup salad oil, and more.

Yes, Hawaiian Supreme 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.

That's it — enjoy your meal!

Hawaiian Supreme Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions