Go Back
+ servings
Print Recipe
5 from 2 votes

Hawaiian Wedding Cake

Hawaiian Wedding Cake is a delicious blend of yellow cake and all the flavors of a piña colada. It starts with a cake mix and then a rich pudding mixture transforms this recipe into a tropical delight with toasted coconut.
Prep Time15 minutes
Cook Time30 minutes
Refrigerate30 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Hawaiian Wedding Cake
Servings: 14
Calories: 372kcal

Ingredients

For the cake:

  • 1 box yellow cake mix
  • Ingredients to prepare the cake based on the package instructions.

For the frosting:

Instructions

  • Bake the cake according to its package instructions in a 9x13-inch baking pan.
  • While the cake is in the oven, combine the dry pudding mix, milk, and cream cheese and mix with an electric beater or mixer until blended well and has a smooth consistency.
  • Gently fold the mixture and whipped cream together and place in the refrigerator.
  • Once the cake has cooled completely, poke holes on top of the cake with the round end of a wooden spoon’s handle.
  • Spread the crushed pineapple and its juice evenly over the cake.
  • Add and spread the whipped topping mixture in a thick, even layer on the cake.
  • After frosting the cake, sprinkle or top the entire cake with toasted shredded coconut.
  • Serve right away or keep the cake covered and refrigerate at least 30 minutes before serving.

Notes

To store, you can place the cake in an airtight container or wrap it with plastic wrap and refrigerate it for up to 3 days.

Nutrition

Calories: 372kcal | Carbohydrates: 52g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 407mg | Potassium: 176mg | Fiber: 1g | Sugar: 35g | Vitamin A: 307IU | Vitamin C: 3mg | Calcium: 160mg | Iron: 1mg