Hawaiian Cake

Dave's ukulele group (L.A.U.G.H.) recently celebrated their 9th anniversary so I made this cake for him to take and share with the group. This is quick and easy, turned out SO good. All light and fluffy (the opposite of the last cake I shared with you haha, click here for Funfetti Cake Dough Brownie Layer Cake), it's a doctored cake mix topped with pineapple pudding and cool whip. Yum.

Here is the recipe I found on Pinterest, I'll write it exactly as written and share my changes at the end. There are always changes ;)

Ingredients:

• 1 (15.25 oz.) package yellow cake mix + oil & eggs to prepare cake
• 1 (20 oz.) can crushed pineapple, well-drained & juice reserved
• 1/3 c. coconut
• 1 (8 oz.) package cream cheese, softened
• 1 c. cold REAL milk
• 1 (3 oz.) package instant vanilla pudding
• 2 c. whipping or heavy cream
• 1/4 c. granulated sugar
• 1 tsp. vanilla extract
• 2/3 c. coconut
• 1/4 c. chopped pecans

Directions:

1. Drain pineapple and reserve the juice. Place pineapple in the refrigerator to be used later.
2. Prepare cake as directed on the package, using reserved pineapple juice for the liquid instead of water. Fold 1/3 cup coconut into batter. Bake in a 13x9" pan according to package directions. Once baked, cool cake completely.
3. Beat softened cream cheese with an electric mixer for about 30 seconds; add milk and beat for another 30 seconds. Add dry pudding mix and beat until well combined and smooth. Fold in drained pineapple.
4. Spread pineapple pudding mixture evenly on top of the cake.
5. With clean beaters and bowl, beat whipping cream and vanilla at medium speed until frothy. Gradually add sugar and continue to beat on medium-high speed until soft peaks form. Spread in an even layer on top of pineapple pudding mixture.
6. Sprinkle top of cake with 2/3 cup coconut and then chopped nuts. Store covered in the refrigerator.

Cake can be served right away, but is even better after being refrigerated overnight to allow the flavors to meld.

Ok, my notes: I didn't whip the cream because I was worried about the cake having to sit out for 3 hours before it was going to be eaten. I substituted Cool Whip and it held up great. I didn't use the pecans because of Dave's allergies. And I used unsweetened coconut to help cut down on the sweet factor, but then I sprinkled on coarse sugar for some sparkle and crunch - turned out perfect. And judging by the empty cake pan he brought home it was a success, they ate every bite! 

spread the pineapple pudding on top of the cooled cake.
it looks like scrambled eggs in this pic!