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This cool and creamy tropical Gluten-Free Hawaiian Dream Cake is so delicious and easy to make; It really is the perfect summer (or anytime) dessert!
This cake is made up of three delectable layers. The bottom layer is an easy store bought gluten-free vanilla cake mix…doesn’t get easier than that!
Then, topping the cake is a sweetened cream cheese pineapple pudding mixture (it’s finger licking good). Finally, it’s topped off with Cool Whip and sprinkled with sweetened coconut shavings and chopped pecans.
Oh, and don’t forget the optional, but very appropriate, cherry on top!
If you’re deciding what dessert to make this summer, then this should definitely be at the top of your list. You’ll love how quick and easy it is to make and how budget friendly it is, too!
Making Gluten-Free Hawaiian Dream Cake
Preheat oven to 350° and grease a 9×13″ baking dish, set aside.
Cake Layer (Bottom):
Drain pineapple and reserve the juice.
In a bowl, dump in cake mix, eggs, melted butter, juice, and water and blend on medium/high speed until mixture is combined and smooth.
NOTE: If using another brand of cake mix, follow the instructions on the back of package but still use 2 eggs and enough juice and water to equal 1 1/2 cups.
Pour batter into a 9×13″ baking dish and bake at 350° degrees for about 25 to 30 minutes or until toothpick inserted in middle of cake comes out clean.
Let the cake cool completely before adding the filling layer.
Filling Layer (Middle):
Mix together the cream cheese, pudding, and milk until smooth. Fold in pineapple.
Spread filling on cooled cake.
Top Layer:
Dollop Cool Whip all over the top of pudding layer and carefully spread around with a spatula.
Sprinkle unsweetened coconut shavings and chopped pecans on top of the Cool Whip. Chill for 3-4 hours before serving.
Optional: Have maraschino cherries on hand so you can add a cherry to each slice of cake.
Another easy dessert recipe that’s also perfect for spring and summer is our scrumptious Raspberry Pretzel Salad. Or, try our super easy Caramel Apple Dump Cake.
Equipment
- 9 x 13 casserole dish
Ingredients
For the Cake:
- 1 pkg. Bob's Red Mill gluten-free vanilla cake mix, see note below*
- 2 large eggs
- 1/2 c. butter, melted
- 1 20 oz. can crushed pineapple, use juice ONLY for the cake
- 1/2 c. water
Filling:
- 1 8 oz. pkg. cream cheese, softened
- 1 3.4 oz. pkg. instant vanilla pudding
- 1 c. milk
- crushed pineapple from the 20 oz. can
Topping:
- 1 8 oz. tub Cool Whip
- sweetened shredded coconut, as much as desired
- chopped pecans or walnuts as much as desired
Instructions
- Preheat oven to 350° and grease a 9×13" baking dish, set aside.
Cake Layer (Bottom):
- Drain pineapple and reserve the juice.
- In a bowl, dump in cake mix, eggs, melted butter, juice, and water and blend on medium/high speed until mixture is combined and smooth.
- Pour batter into a 9×13" baking dish and bake at 350° degrees for about 25 to 30 minutes or until toothpick inserted in middle of cake comes out clean.
- Let the cake cool completely before adding the filling layer.
Filling Layer (Middle):
- Mix together the cream cheese, pudding, and milk until smooth. Fold in pineapple.
- Spread filling on cooled cake.
Top Layer:
- Dollop Cool Whip all over the top of pudding layer and carefully spread around with a spatula.
- Sprinkle unsweetened coconut shavings and chopped pecans on top of the Cool Whip. Chill for 3-4 hours before serving.
- Optional: Have maraschino cherries on hand so you can add a cherry to each slice of cake.
Notes
Nutrition
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