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Hawaiian Cake (No Alcohol Version)

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“I know there are a lot of variations for this recipe and I had to experiment to find the perfect recipe. But I promise you, one bite of this cake and you'll be going back for more. This is wonderful and full of flavor without being overpowering. It doesn't last long in our house! Makes one 9x13 pan.”
1 9x13 pan

Ingredients Nutrition


  1. Prepare cake mix as directed on package and add one box of Instant pudding mix, 1 can of crushed pineapple and 1 tablespoons rum extract,
  2. Mix until well blended.
  3. Bake cake as directed, about 30-35 minutes or until toothpick inserted comes out clean.
  4. When cake is fully cooled, in a medium bowl, whisk together 1 pkg of instant pudding mix with milk, slowly pour in milk while whisking until pudding mix is smooth and creamy.
  5. Stir in entire container of Cool Whip, coconut and rum extracts and 1/4 cup of flaked coconut.
  6. Blend well and smooth over entire cake.
  7. You may top cake with 1/4 - 1/3 cup of toasted flaked coconut if you choose.
  8. Keep refrigerated.

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