BIG-BATCH HAWAIIAN SURPRISE CAKE

Big-Batch Hawaiian Surprise Cake image

My mother's popular and loved recipe. This is a great cake to serve at celebratory events. It's easy to make, decadent, and loved by everyone. It is the perfect blend of moist cake with a custard-style topping, covered with whipped topping.

Provided by myvallie

Time 1h15m

Yield 48

Number Of Ingredients 10

Ingredients

2 (15.25 ounce) packages yellow cake mix
2 cups water
1 cup vegetable oil
6 large eggs
4 cups cold milk
2 (3.4 ounce) packages instant vanilla pudding mix
2 (8 ounce) packages cream cheese, softened
2 (8 ounce) cans crushed pineapple, drained
2 (12 ounce) containers frozen whipped topping, thawed
½ cup toasted shredded coconut

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 11x15-inch pan.
Mix cake mix, water, oil, and eggs in a large bowl with a mixer on medium speed until smooth. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes.
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.
Remove cake from the oven and allow to cool completely, 30 to 40 minutes.
Spread chilled fruit-pudding mixture over the cooled cake, then layer with whipped topping. Sprinkle with toasted coconut.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 24.6 g, Cholesterol 35.5 mg, Fat 14.4 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 6.8 g, Sodium 221.4 mg, Sugar 15.6 g