Gluten-Free Hawaiian Dream Cake

Print Recipe Pin Recipe

Prep Time: 12

Cook Time: 25

Chill Time: 4

Course: Dessert

Cuisine: American

Keyword: Delight, Dessert, Gluten-Free, Pineapple

Servings:

Calories: 101kcal

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 reserved pineapple juice ONLY for the cake
1/2 c. water

Filling:

1 8 oz. pkg. cream cheese, softened
1 3.4 oz. pkg. vanilla instant pudding
1 c. milk
crushed pineapple from the 20 oz. can

Topping:

1 8 oz. container Cool Whip whipped topping
sweetened shredded coconut, as much as desired
chopped pecans or walnuts as much as desired

Instructions

Preheat oven to 350° and grease a 9x13" 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 9x13" 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 cake. 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

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.

Nutrition

Tried this recipe?Let us know how it was!