Hawaiian Wedding Cake
Yellow cake soaked with crushed pineapple, topped with cream cheese vanilla pudding frosting and toasted coconut. Serves 14 from one 9x13 pan.
Servings: 14
Calories: 372kcal
Cost: $10.54, $0.75 per Serving.
Ingredients
For the cake:
- 1 box yellow cake mix
- Ingredients to prepare the cake based on the package instructions.
For the frosting:
- 12 ounces whipped topping
- 3.4 oz instant vanilla pudding mix
- 15 oz crushed pineapple, not drained
- 8 oz cream cheese softened
- 2 cups milk 2% or whole
- 1 cup sweetened coconut flakes
Instructions
- Mix and bake the cake according to the package in a greased 9x13-inch 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.
- While the cake cools, spread the coconut on a baking sheet and bake at 350°F for 5–7 minutes, stirring once, until light golden. Watch closely — it goes from golden to burnt fast.
- 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
