Hawaiian Cream Cake

printer-friendly

(12 – 15 Servings)

Ingredients:

Cake

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 2 cups sour cream
  • 2 eggs
  • 1 cup flaked coconut

Filling

  • 1 pkg. (8 oz) cream cheese, softened
  • 1/4 cup sugar
  • 2 eggs
  • 1 can (8 oz) crushed pineapple, drained

Frosting

  • 3 cups powdered sugar
  • 1 pkg. (8 oz) cream cheese, softened
Printer friendly version

Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease a 13” x 9” pan.

Mix cake ingredients on medium for 2 minutes. For filling, cream together cream cheese and sugar. Add eggs and mix until well blended. Fold in pineapple. Set aside. Pour half of cake batter into pan. Spread filling over batter. Pour remaining batter over filling. Bake 35 – 40 minutes. Cool. For frosting, blend together ingredients; beat on high for 2 minutes. Frost cake and sprinkle with coconut (optional).

Variation: For cupcakes, line muffin pans with paper baking cups. Fill muffin cups 1/4 full with batter. Drop 1 tablespoon of filling over each. Add 1 tablespoon of batter to each muffin cup. Bake 20 – 25 minutes. Cool and frost as directed above.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.