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Hawaiian tres leche

Cake with pineapple and coconut cream, covered with whipped cream and cherries


  1. Bake cake in 13/9 pan according to directions
  2. While cake is baking drain pineapple and mix with the cocoanut cream.
  3. While cake is baked but still warm cover evenly with pineapple mixture
  4. Cover and refrigerate overnight
  5. Whip the 35% cream to stiff and spread over the cooled cake
  6. Decorate with maraschino cherries