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Pogo Recipe: Hawaiian Delight Cake

Serves 12 Guests
1 Box Yellow Cake Mix (without pudding)
Milk (substitute for water in Cake Mix recipe)
1 Large Can Crushed Pineapple (not drained)
2 Cups Sugar
8 Oz. (1 Package) Cream Cheese (softened)
1 Pkg (4 servings) Instant Vanilla Pudding
2 Cups Milk
4 Bananas
1 Med. Carton Cool Whip®
1/2 Cup Maraschino Cherries (chopped)
1 Cup Pecans (for garnish)
1 Cup Coconut (for garnish)
  1. Follow the instructions on the yellow cake mix box, but substitute milk for the required amount of water.
  2. Bake in the oven in a 9"x13" pan following the instructions on the cake mix box.
  3. Remove cake from the oven and punch some holes in it (to aid in saturation of the cake).
  4. Dump the entire contents of the can of crushed pineapple into a sauce pan with the sugar.
  5. Bring the pineapple and sugar to a boil and the immediately remove from heat.
  6. While the cake is still warm, drizzle the pineapple sauce over the cake. Then allow the cake to cool.
  7. Use a mixer to beat the cream cheese in a medium bowl until smooth.
  8. Add pudding and milk (2 Cups) to the cream cheese and stir until well combined.
  9. Spread the cream cheese mixture evenly over the surface of the cake.
  10. Place cake to chill in the refrigerator for at least 6 hours.
  11. Slice the bananas and layer them over the top of the cake.
  12. Use whipped topping to cover the cake, then garnish with cherries, pecans, and coconut.