Hawaiian Wedding Cake

Zelda Hopkins


This is my version of the Hawaiian Wedding Cake. I fixed this last week end and it turned out fabulous. So enjoy this wonderful any way you decide to fix it.

☆☆☆☆☆ 0 votes
Serves 10
10 Min
15 Min


1 box
cake mx, we used duncan hienz yellow cake mix but you can use the flavor you want
2 box
vanila pudding,instant----you may use any flavor you want
8 oz
cream cheese,room temperture
2 can(s)
crushed pineapple, drained,save juice, 20 oz.
8 large
ripe bananas,,,peeled and sliced length wise
1 pkg
shredded coconut, you can toast it or leave plain
1 jar(s)
maraschino cherries
1 large
carton of cool whip, or whipped topping


1Preheat oven to 350 degrees. Take cake mix and fix according to box directions. I used the pineapple juice for the water called for in the cake mix. Spray a cookie sheet or 11x16 pan. Bake for 13-15 minutes or until cake is done. Let cake completely cool.
2Now combine vanilla pudding, cream cheese, and 2 1/2 cups of milk. [I used the pineapple juice I had left to substitute for the milk. I had 2 cups left, then I added the 1/2 cup of milk] Spread that mixture over the top of the cake.
3Then we layered the Bananas on top of the pudding.[Sprinkle a small amount of lemon juice on the bananas so they won't turn brown] Then you layer the crushed pineapple on top of that.Then you apply cool whip over the top. Then you apply coconut and marachino cherries to the top.

About Hawaiian Wedding Cake

Course/Dish: Cakes, Puddings
Other Tags: Quick & Easy, For Kids, Healthy