Hawaiian Wedding Cake Recipe
Hawaiian Wedding Cake is a delightful tropical dessert that combines the flavors of pineapple, coconut, and vanilla in a moist and creamy sheet cake. Perfect for potlucks or as a sweet treat any time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes (plus chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Cake:
- 1 box yellow cake mix (15.25 oz)
Pineapple Topping:
- 1 can (20 oz) crushed pineapple in juice (undrained)
- 1/2 cup granulated sugar
Pudding Layer:
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold milk
Topping:
- 1 container (8 oz) whipped topping (thawed)
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the cake: Prepare and bake the yellow cake mix according to package instructions. Let the cake cool slightly.
- Make the pineapple topping: In a saucepan over medium heat, combine the crushed pineapple (with juice) and sugar. Bring to a boil, then remove from heat and spoon evenly over the warm cake. Allow to cool completely.
- Prepare the pudding layer: In a medium bowl, whisk together the vanilla pudding mix and cold milk until thickened, about 2 minutes. Spread the pudding evenly over the cooled cake.
- Add toppings: Top with whipped topping, then sprinkle with shredded coconut and chopped pecans if using. Chill in the refrigerator for at least 2 hours before serving.
Notes
- For extra flavor, add a splash of coconut or rum extract to the pudding layer.
- The cake can be made a day ahead and stored chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 31 g
- Sodium: 340 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
Find it online: https://easy-tapas-recipes.com/hawaiian-wedding-cake-recipe/
