Hawaiian Dream Cake is a poked yellow cake soaked in vanilla pudding and crushed pineapple, then crowned with butter cookies, shredded coconut, and whipped topping—a chilled tropical dessert that requires no baking skill beyond following box-mix instructions.
Delivery in as fast as one hour.*
Prices vary by store
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Preheat your oven to 350°F (175°C).
In a large bowl, combine the yellow cake mix, melted butter, 3 eggs, and 3/4 cup of milk.
Using a hand mixer, beat the ingredients until the batter is smooth and well combined.
Pour the batter into a 9x13 inch baking dish and spread it evenly.
Bake for about 28 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the cake cool slightly. While it's still warm, use the handle of a spatula or spoon to poke holes all over the top of the cake.
In a separate bowl, whisk together the instant vanilla pudding mix and 1 cup of milk until it begins to thicken.
Stir the partially drained crushed pineapple into the pudding mixture.
Pour the pineapple-pudding mixture over the warm cake, spreading it evenly so it seeps into the holes.
Place the cake in the refrigerator to chill and allow the pudding layer to set.
Sprinkle the crushed butter cookies evenly over the set pudding layer.
Next, sprinkle the shredded coconut over the cookie crumbs.
Top the cake with the thawed whipped topping, spreading it gently to cover the entire surface like frosting.
Return the cake to the refrigerator to chill until ready to serve.
Cover and refrigerate up to 2 days. Do not freeze (whipped topping breaks down). Refresh whipped topping layer if it flattens after 24 hours.
Assemble the cake up to 24 hours ahead. Add the whipped topping layer and garnish just before serving to prevent sogginess and maintain texture.
Poking holes allows the pineapple-pudding mixture to absorb deeply into the cake, infusing flavor and moisture throughout rather than sitting only on the surface.
Canned crushed pineapple is recommended because it releases juice and blends smoothly with pudding. Fresh pineapple won't provide the same liquid saturation.
Use sturdy butter cookies like Ritz crackers or shortbread-style butter cookies. Crush them into varied sizes—some fine crumbs, some small pieces—for better texture.
Yes, double all ingredients for a 9x13" pan. Adjust pudding and pineapple ratios proportionally to maintain the soak consistency.
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