"I know there are a lot of variations for this kind of cake, but I experimented a little and found a recipe that my family really likes. I hope yours does too. It's flavorful without being overpowering like some other recipes I've tried like this. It doesn't last long in our house!" — Jodster
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1 (18.25 ounce) package
white cake mix
1 (3.5 ounce) package
instant coconut cream pudding mix
1 (8 ounce) can
crushed pineapple, undrained
1 (8 ounce) container
extra-creamy frozen whipped topping, thawed
I made this for my father-in-law's birthday because he likes coconut and everyone loved it. I was concerned about the rum flavoring being too much but everything came out perfect! I used a bundt pan and the cake turned out nice and moist (I did have problems getting it out of the pan but I think I should have waited for it to cool a little longer before trying.) The frosting is very yummy. A little tip: if you forget to thaw the whip cream like I did, an electric wisk works wonders. I also used a little extra toasted coconuts on top. Very excellent recipe. It's rare that I find one that I don't feel the need to alter very much.
Do not make this cake if your on a diet!!!! This was the best cake I've ever tasted!!!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Hawaiian Frosted Cake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 187
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