Hawaiian Frosted Cake

Hawaiian Frosted Cake

Jodster 3

"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!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 20 m servings 482 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 482 kcal
  • 24%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 68.6g
  • 22%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 593 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray, or butter the pan well and coat inside with flour to prevent sticking.
  2. Beat the cake mix, water, eggs, vegetable oil, 1 package of coconut cream pudding mix, and 1 tablespoon of rum extract in a bowl with an electric mixer until smooth, about 2 minutes. Gently fold in the crushed pineapple. Pour the batter into the prepared baking pan.
  3. Bake in the preheated oven until the cake has risen, turned golden brown, and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Cool the cake to room temperature in the pan on a wire rack, about 30 minutes.
  4. While the cake is baking, spread 2 tablespoons of flaked coconut onto a baking sheet, and bake in the preheated oven until lightly toasted, about 10 minutes. Remove the coconut, allow to cool, and set aside.
  5. To make frosting, whisk 1 package coconut cream pudding mix with milk until the mixture turns thick and creamy, about 2 minutes. Gently fold in the whipped topping, 1/4 cup flaked coconut, coconut extract, and 1 teaspoon of rum extract. Frost the cake, and sprinkle toasted coconut on top. Keep refrigerated.



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...

Do not make this cake if your on a diet!!!! This was the best cake I've ever tasted!!!!!!

Loved this cake It is fast and easy to make and presents beautifully. It's not possible to find an 18.25 ounce box of cake mix so I used a 16.25 ounce box and cut the oil to 1/4 cup. I added da...

This photo is not the prettiest I have seen but the recipe is outstanding. I have made this recipe a dozen times and just realized I never rated it. Over the last 4 years I can't tell you how ...