Hawaiian Cake (Print-Friendly Version)
# What You'll Need:
→ Cake
01 -
2 tablespoons sour cream
02 -
⅓ cup unsalted butter, melted
03 -
1 cup whole milk
04 -
3 large eggs, at room temp
05 -
1 box Duncan Hines French vanilla cake mix
→ Filling and Topping
06 -
Toasted coconut (garnish, totally up to you)
07 -
Fresh pineapple (garnish, if you want)
08 -
8 ounce tub whipped topping, let it thaw out
09 -
20 ounce can crushed pineapple in juice (you’ll use it in two parts)
10 -
3 cups super cold whole milk
11 -
2 (3.4 ounce) packages banana cream instant pudding
# Step-by-Step Directions:
01 -
Slice it up and add a sprinkle of toasted coconut or a couple pineapple pieces if you want. Pass out to everyone and enjoy.
02 -
Lightly cover the dish with plastic wrap. Let it sit in the fridge for at least 3-4 hours. It’s even better if you leave it overnight so all the flavors can hang out together.
03 -
Take your whipped topping and spread it over that pineapple so the whole thing’s covered.
04 -
Drain out the rest of the crushed pineapple and scatter it over the pudding layer you just finished.
05 -
Pour the pudding over the cake, making sure to push it down so it goes deep into all those holes. Spread whatever’s left across the top as evenly as you can.
06 -
Grab a bowl and mix together both pudding packs, cold milk, and a full cup of that crushed pineapple with the juice. Whisk until you see it starting to thicken up.
07 -
Once it’s warm (but not super hot), use the end of a wooden spoon to poke big holes all over the cake. Go for straight rows so the pudding gets down in there.
08 -
Pour the cake batter into your pan. Pop it in the oven for 25-30 minutes. It’s ready when a toothpick comes out clean or the top springs back when you tap it. Let it cool off for about 5 minutes.
09 -
Blend up the cake mix, eggs, milk, melted butter, and sour cream in a big bowl. Mix for a couple minutes until it looks smooth and creamy.
10 -
Fire up your oven to 350°F. Coat your 9x13 pan with some spray so nothing sticks.
# Helpful Notes:
01 -
If you give this cake a few hours in the fridge, the flavors get a whole lot better and the texture is way smoother.