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Heavenly Hawaiian Coconut Cake


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Rate this recipe 4.2/5 (5 Votes)


  • 1 can (8 oz.) crushed pineapple in juice
  • 1/2 c. butter
  • 1/2 c. packed brown sugar
  • 2 2/3 c. coconut
  • 9 maraschino cherries
  • 1 pkg. white or yellow pudding included cake mix



Step 1

Drain pineapple measuring juice add water to make 1 cup, set aside.
Combine butter, brown sugar, pineapple and 1 cup coconut. Spread in well greased 9 x 13 inch pan. Cut each cherry almost through to make petals. Arrange in bottom of pan.

Prepare cake mix as directed on package substituting measure liquid for 1 cup water, stir in remaining coconut. Pour carefully over coconut pineapple mixture in pan. Bake 35 to 40 minutes or until top springs back, at 350 degrees. Cool in pan only 5 minutes. Invert on tray and lift off pan.


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