Hawaiian Cream Cake


(12 – 15 Servings)



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


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


  • 3 cups powdered sugar
  • 1 pkg. (8 oz) cream cheese, softened
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Golden Yellow Cake Mix


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.

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