Hawaiian Cake
 
Prep time
Cook time
Total time
 
Delicious make-ahead dessert, especially nice for holidays where there kitchen is a busy place.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12-15
Ingredients
  • 1 9x13 yellow cake (bake according to directions)
  • 1 large can crushed pineapple
  • 2 bananas
  • 1 small pkg cream cheese
  • 1 small pkg instant vanilla pudding
  • 1 container Cool Whip
  • 1 small jar maraschino cherries
  • ½-1 C toasted coconut.
Instructions
  1. With a fork poke hole all over cake.
  2. Pour 1 large can of undrained crushed pineapple, minus ⅓ C, all over cake.
  3. Slice 2-3 medium bananas and arrange over the pineapple
  4. Combine: cream cheese, softened, instant pudding mix, remainder of pineapple. Fold in Cool Whip.
  5. Spread over top of bananas.
  6. Place cherries on paper towel to dry off. Slice in half and arrange over cake.
  7. Sprinkle toasted coconut over top of cake. (Note: to toast coconut, spread coconut over a cookie sheet and bake 375 degrees for 7-9 minutes. Watch closely as it browns fairly quickly.
  8. Chill to ready to serve.
Recipe by The Gingham Apron at https://www.theginghamapron.com/layered-hawaiian-cake/