Hawaiian Wedding Cake
My Mom used to make this Lucious dessert for Easter, family reunions, potlucks, or just about any spring or summer gathering. It’s so easy to put together and relatively budget-friendly, as well. I have never met a soul that didn’t just love it. Even the littles will devour it!! BONUS – it’s great to make a day ahead!
Hawaiian Wedding Cake
Ingredients
Cake Mix
- 1 box Yellow Cake Mix I prefer Duncan Hines
- 3 Room termperature Eggs
- 1 cup Whole Milk Milk will sub for water listed on cake mix
- 1/2 cup Vegetable Oil
Toppings
- 20 oz Can Crushed Pineapple - partially drained
- 8 oz Cream Cheese - room temperature
- 3 oz Instant Vanilla Pudding Mix
- 2 cups Whole Milk
- 12 oz Whipped topping such as Cool Whip my store only had 8oz or 20oz so I’m using what I need out of the 20oz. container
- 1 cup Sweetened Flaked Coconut
Instructions
- Preheat oven to 350 degrees
- Spray a 9 x 13 pan with Baker’s Joy or Pam for Baking and set aside.
- Mix cake according to package directions (subbing milk for the water) and pour batter into pan.
- Bake approximately 23-28 minutes or until toothpick inserted in center of cake comes out clean.
- Cool completely. (Usually takes from 1 – 2 hours depending on how cool your kitchen is.)
- While cake is baking, using electric mixer, blend cream cheese, pudding and milk together until smooth and creamy and thickened. Cover with plastic wrap & refrigerate.
- When cake is cool, drain some of the liquid from the pineapple but not all, to eliminate cake getting too soggy.
- Spread pineapple evenly over the entire surface of the cake.
- Add the pudding mixture, again spreading evenly to all corners.
- Top with thawed whipped topping and sprinkle the coconut flakes over the whipped topping.
- Serve immediately or cover with plastic wrap and refrigerate until ready to serve.