Reviewed: Aug. 25, 2009

You must use a handmixer when beating the cheese and pudding together; you cannot just mix it in with a spoon. It looks like the back of my thighs otherwise if you just use a spoon. You can fold in the cool whip though.

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SAMMARTI

Cooking Level: Expert

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Reviewed: Aug. 15, 2009

I got great comments about this cake. It was very light and refreshing...although I did make a few changes. First I used a 13 x 9 cake pan, then I used a pineapple cake mix, then I did reserve the pineapple juice and used it in place of the water for the cake. I followed everything else until we got to the pudding, there I used a coconut creme pudding and then I toasted the coconut flakes. All in all it turned out great!

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chc

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Reviewed: Aug. 6, 2009

Amazing cake! Taste great, super moist! Everyone loved it!

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Regina

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Reviewed: May 24, 2009

This is a great cake, but being the baker that I am, I had to make it my way, lol. I made a double batch because I am going to a big party tomorrow. I used 2 yellow cakes, used pineapple juice instead of water and added a 20 oz. can of drained crushed pineapple and about a cup of toasted coconut. I added it right to the cake batter and baked it in the cake. The cake is SOO moist! The rest I pretty much did the way the recipe called for. I also poked holes in the cake to let all the toppings sink right in. This cake is super delish!! Thanks for the recipe!

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Joelle B.

Cooking Level: Expert

Home Town: Albany, New York, USA

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Reviewed: Apr. 12, 2009

Mmmm...I made this for company and it was so moist and light. I used fat free cream cheese, milk, and Cool Whip and it was still very sweet. I omitted cherries but added toaasted macadamia nuts. It tastes so much better after its refrigerated for a few hours or the next day.

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caroline

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Apr. 11, 2009

I have been making this cake for twenty years always enjoyed.I use only 1 20oz can of crushed pineapple and 2 coconut pudding mix with the cream cheese added to pudding,then cool whip and coconut on top. No cherries or nuts. Either way is good

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Donnadeety

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Reviewed: Feb. 1, 2009

An okay recipe. Nothing really remarkable but okay.

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braylicious

Cooking Level: Expert

Home Town: Roswell, Georgia, USA

Living In: Gainesville, Georgia, USA

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Reviewed: Jan. 28, 2009

My mother requested a Hawaiian Wedding Cake for her 50th Birthday party. I chose this recipe because it had the ingredients that she mentioned were in it. She really enjoyed it. Which pleased me. The only thing I did was omit the cherries.

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nblain

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Reviewed: Jan. 26, 2009

There was nothing special about this cake. It was good, but nothing to rave about!

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JURADO

Cooking Level: Intermediate

Home Town: Wilmington, California, USA

Living In: Bellflower, California, USA

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Reviewed: Jan. 14, 2009

We've been making the same cake in our family for years. I wanted to give another 5 star rating because everyone should try this cake.

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ParisCity

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Reviewed: Dec. 31, 2008

This cake was great! I made it for company one night and everyone ate it all up. It's light and sweet and hits the sweet spot.

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Carrie

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2008

This was good I only had one can of pineapple and it was enough woulda been better with 2 though, my friend Rob loved it...he wouldn't shut up about it!

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Carrie

Cooking Level: Intermediate

Living In: Corpus Christi, Texas, USA

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Reviewed: Sep. 14, 2008

This was good but I think it needs fresh pineapple instead of the tinny taste of canned. Also, for those not wanting the cherries to bleed on the cake, just rinse them well with water and put them on a lint-free absorbent cloth. Gently pat them dry and they won't leave leave that red coloring.

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RAISINETT

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Reviewed: Sep. 8, 2008

good and not too sweet, my bf wants me to make it just for him, I made it for a party so it didnt get his fill ;)

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Lindsey

Cooking Level: Intermediate

Home Town: Vista, California, USA

Living In: Arcadia, California, USA

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Reviewed: Sep. 1, 2008

What a hit. Everyone loved it. Will be making this again and again... thank you!!!

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BOYCEGIRL

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2008

GREAT cake! I used instant banana pudding instead of the vanilla for a different taste- got rave reviews!

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bubbles2197

Cooking Level: Intermediate

Living In: Stephentown, New York, USA

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Reviewed: Jun. 19, 2008

this was soooo yummy. i made it for a beach party and it was a big hit. i am craving it right now just writing about how good it was! =)

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supplemist

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Mar. 3, 2008

This is a family favorite. All of the women in the family know this recipe and make it for special events that come along. A+++

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Heather L

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

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Reviewed: Feb. 21, 2008

A refreshing dessert that isn't overly sweet (just right!) I didn't have a 10x15 pan, though. Well I do, but it's a jelly roll pan (cookie sheet) and I didn't think that would work here with all the toppings on it. It worked OK in the 9x13 pan, although I couldn't put a lid on it. As others suggested, I used the reserved pineapple juice in lieu of water when mixing up the cake. Gets more moist as it sits in the fridge. If possible, make this the day before you plan to serve for optimal flavor.

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