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Hawaiian Delite Cake

Featured in the Honolulu Star-Bulletin on November 27, 2008.

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Ingredients:

Hawaiian Delite Cake

  • 1 package (18.5 ounces) yellow or butter cake mix
  • 1 can (20 ounces) crushed pineapple, drained, reserving liquid
  • 1 package (8 ounces) cream cheese, softened
  • 1 box (3.4 ounces) instant vanilla pudding
  • 1 cup cold milk
  • 1 container (8 ounces) frozen whipped topping (such as Cool Whip)
  • About 1/2 cup finely chopped macadamia nuts
  • Flaked coconut for sprinkling (optional)

Directions:

  1. Preheat oven to 325°F.
  2. Grease a 13 x 9 x 2-inch baking pan.
  3. Prepare cake mix according to package directions, using the reserved juice from the crushed pineapple in place of the water in the recipe and adding enough water to the juice to make up the difference in the liquid.
  4. Cool.
  5. In large bowl of electric mixer, mix together the cream cheese and pudding.
  6. Gradually add the cold milk; beat until smooth and thick.
  7. Fold in the pineapple.
  8. Fold in Cool Whip.
  9. Spread topping over cooked cake.
  10. Sprinkle top with nuts and/or coconut, if desired.
  11. Chill before serving.

Makes 20 servings.

Approximate Nutrient Analysis per serving (not including optional coconut):
250 calories, 12 g fat, 5 g saturated fat, 15 mg cholesterol, 250 mg sodium, 33 g carbohydrate, 1 g fiber, 21 g sugar, 3 g protein

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