Big-Batch Hawaiian Surprise Cake

Cake mix, pudding mix, canned pineapple, and whipped topping combine to make this moist, Hawaiian-inspired, pineapple custard-topped cake that's perfect for large gatherings.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 243 Calories

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 cup vegetable oil
• 2 cups water
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 2 (8 ounce) cans crushed pineapple, drained
• 2 (12 ounce) containers frozen whipped topping, thawed
• 6 large eggs
• 4 cups cold milk
• 2 (15.25 ounce) packages yellow cake mix
• 0.5 cup toasted shredded coconut

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 11x15-inch pan.

Step 2

Mix cake mix, water, oil, and eggs in a large bowl with a mixer on medium speed until smooth. Pour into the prepared pan.

Step 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes.

Step 4

While the cake is baking, whisk cold milk and pudding mix together in a bowl for 2 minutes. Let thicken for 5 minutes. Add cream cheese and beat with a blender on medium speed until creamy. Mix in pineapple. Refrigerate fruit-pudding mixture until needed.

Step 5

Remove cake from the oven and allow to cool completely, 30 to 40 minutes.

Step 6

Spread chilled fruit-pudding mixture over the cooled cake, then layer with whipped topping. Sprinkle with toasted coconut.