Diva Tasting: Hawaiian Dream Cake….

Hawaiian Dream Cake: Dessert


1  Pineapple Supreme Cake Mix

1 Cup Coconut

1 1/2 Cups Roasted Chopped Macadamia or Pecan Nuts 6-Ounces

12 Oz. Pkg. Premier White Baking Chips

20 Oz. Can Crushed Pineapple Drained

8 Oz. Pkg. Cream Cheese

1 Stick Unsalted Butter

1/2 Cup 4 Cups Powdered Sugar

4 Large Eggs (to Mix With Cake Mix)

1/3 Cup Canola Oil (to Mix With Cake Mix)

1/2 Cup Half-And-Half Or Heavy Whipping Cream (to Mix With Cake Mix)

Pineapple Slices, Maraschino Cherries For Garnish, If Desired


Preheat oven to 350°.

Generously grease and our a 9×13” Glass baking dish. (Don’t merely spray with cooking spray).

Spread macadamia nuts, coconut and then white vanilla chips in the bottom of the prepared dish.

Mix cake mix according to package directions using 3 eggs, 1/3 cup canola oil, ½ cup half-and-half with an electric mixer.

Add drained crushed pineapple and stir to combine.

Spread cake mixture over top of the white vanilla chips.

Melt butter and cream cheese over low to medium heat in small saucepan. Remove from heat.

Add powdered sugar and whisk to combine. Spread powdered sugar mixture over top of cake batter in baking dish. Smooth the top.

Bake cake at 350° for about 45-75 minutes; depending on your oven.

If top is starting to get too brown, tent cake lightly with foil.

Bake an additional 20-40 minutes or until cake tests done when checking with a toothpick.

Cool completely before cutting into squares.

If desired, garnish cake with pineapple slices and drained maraschino cherries that have been rinsed, drained and patted dry with a paper towel.

Refrigerate until ready to serve.

Recipe Notes NOTE: You must really grease the baking dish for this to come out right. Use either Crisco shortening, butter or margarine to grease. Then shake, tilt and rotate the baking dish until it covers the bottom and sides of baking dish.

NOTE: You must use a glass baking dish to bake this cake in. It will not come out of an aluminum pan very well. Cream cheese tends to brown when baking for long lengths of time. The foil needs to cover the top but not be tightened down. It will take longer to bake the cake this way so that the top cooks properly. But the end result will be a perfectly beautiful cake on top and it won’t be overly browned.

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