Hawaiian Wedding Cake
Hawaiian Wedding Cake is a light, tropical dessert layered with pineapple, coconut, and a creamy whipped topping. Perfect for summer parties and weddings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes (includes chilling)
- Yield: 12–15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American, Tropical
- Diet: Vegetarian
Ingredients
Scale
- 1 box yellow cake mix (plus ingredients listed on box)
- 1 can (20 oz) crushed pineapple in juice
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 package (8 oz) cream cheese, softened
- 1 container (8 oz) whipped topping (like Cool Whip)
- 1 cup sweetened shredded coconut
- 1/2 cup chopped walnuts or pecans (optional)
- 1 1/2 cups cold milk
Instructions
- Prepare and bake the yellow cake according to the package directions in a 9×13-inch pan. Let it cool completely.
- Spread the crushed pineapple with its juice evenly over the cooled cake.
- In a separate bowl, beat softened cream cheese until smooth.
- Add the instant vanilla pudding mix and cold milk to the cream cheese. Beat until thick and smooth.
- Gently fold in the whipped topping until fully combined and fluffy.
- Spread the cream mixture evenly over the pineapple layer.
- Sprinkle the top with shredded coconut and chopped nuts if using.
- Refrigerate for at least 2 hours before serving for best texture and flavor.
Notes
- Ensure the cake is fully cooled before adding pineapple to prevent sogginess.
- Chill for a few hours before serving for clean slices.
- Toasting the coconut adds extra flavor and color.
- Store leftovers in the fridge for up to 3 days.
- Use softened cream cheese for a smooth filling texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Find it online: https://recipeeasily.com/hawaiian-wedding-cake-recipe/