Hawaiian Wedding Cake

Melanie B


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.


★★★★★ 3 votes



Add to Grocery List

  • 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

How to Make Hawaiian Wedding Cake


  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

Printable Recipe Card

About Hawaiian Wedding Cake

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

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