Hawaiian Wedding Cake
Hawaiian Wedding Cake starts with a simple cake mix. Add a splash of coconut and pineapple and it becomes a refreshing cake that tastes like a piña colada.
Servings: 12
Calories: 392kcal
Equipment
- 9x13 Baking Pan
- Hand Mixer
- Mixing Bowls
- Wooden Spoon
Ingredients
- 1 package yellow cake mix
- 15 ounces crushed pineapple not drained
- 8 ounces cream cheese softened
- 3 ounces instant vanilla pudding mix
- 2 cups milk 2% or whole
- 12 ounces whipped topping
- 1 cup sweetened coconut flakes
Instructions
- Bake cake mix according to package directions in a 9x13 pan. Cool completely.
- While cake is baking, mix cream cheese, pudding and milk together in a mixer or with electric beaters until blended well and thickened. Place pudding mixture in refrigerator. It will continue to thicken until cake is cooled.
- When cake is cooled, poke holes evenly in the top of the cake with the round handle end of a wooden spoon.
- Spread crushed pineapple evenly over the cake.
- Add the pudding mixture.
- Spread whipped topping over the pudding mixture and sprinkle entire cake with coconut flakes.
- Serve immediately or keep covered and in the fridge until ready to serve.
Video
Nutrition
Calories: 392kcal | Carbohydrates: 61g | Protein: 5g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 25mg | Sodium: 478mg | Potassium: 198mg | Fiber: 2g | Sugar: 41g | Vitamin A: 360IU | Vitamin C: 3.3mg | Calcium: 181mg | Iron: 1.2mg