Ingredients for Hawaiian Ice Box Cake
- 1 cup water
- 4 large egg whites
- Yellow Cake Mix
- Skim Milk
- Instant Banana Pudding Mix
- Unsweetened Crushed Canned Pineapple
- Frozen Light Whipped Dessert Topping
- Shredded Coconut
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How to Make Hawaiian Ice Box Cake
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 cup water, 4 large egg whites, and 1 box (15.25 oz) of white cake mix. Mix on low speed for 30 seconds.
- Increase speed to medium and beat for 2 minutes.
- Grease and flour a 13x9x2 inch baking pan.
- Pour batter into the prepared pan.
- Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely in the pan on a wire rack.
- In a medium bowl, beat 2 cups cold milk and 1 (3.4 oz) package instant vanilla pudding mix on low speed for 2 minutes, or until thickened.
- Cover and chill for 5 minutes.
- Stir in 1 (20 oz) can crushed pineapple, drained.
- Using the handle of a wooden spoon, poke 48 holes in the top of the cooled cake.
- Spread the pudding mixture evenly over the cake.
- Spread 1 (8 oz) container of whipped topping over the pudding.
- Toast ½ cup sweetened shredded coconut in a dry skillet over medium heat for 7-10 minutes, stirring frequently, until golden brown.
- Sprinkle the toasted coconut over the whipped topping.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
114g
Fat
7g
Carbs
15g
