Hawaiian Wedding Cake

Melanie B

By
@MelBelle

In 2009, I was at my Aunt Mary's house on vacation. Her daughter's birthday is July 4th, and this is her favorite cake. It sure was a beautiful and yummy cake.

I also made these as cupcakes and toasted the coconut. You only need half of the pudding layer if you make cupcakes.


Featured Pinch Tips Video

Comments:

Serves:

24

Method:

Bake

Ingredients

1 box
yellow cake mix
2 sm box
vanilla pudding
2 1/2 c
milk (i use coconut milk)
8 oz
cream cheese
1 lg can(s)
crushed pineapple
8 oz
container of cool whip
1 pkg
coconut

Directions Step-By-Step

1
1 yellow cake mix (Duncan Hines preferred)

Make cake as directed on package (or make one from scratch if you prefer) in a 9x13 pan.
NOTE*** I use the juice from the pineapple as my 'water' in the cake mix.
2
2 small boxes instant vanilla pudding
2 1/2 c milk (or coconut milk)
1 8 oz package cream cheese
Blend together and spread over cooled cake.
3
Drain 1 large can of crushed pineapple and spread over filling on cake.
4
Spread 8oz container of cool whip over pineapple
5
Sprinkle with shaved coconut. (I toasted mine for the cupcakes)

Keep refrigerated

About this Recipe

Course/Dish: Cakes, Fruit Desserts, Puddings
Main Ingredient: Non-Edible or Other
Regional Style: Hawaiian/Polynesian
Other Tag: For Kids
Hashtags: #coconut, #pineapple