hawaiian wedding cake

Name: Hawaiian Wedding Cake
Yield: 24
Cuisine: Hawaiian/Polynesian
Ingredients: 1 box(es) yellow cake mix; 2 sm box(es) vanilla pudding; 2 1/2 cup(s) milk (i use coconut milk); 8 ounce(s) cream cheese; 1 lg can(s) crushed pineapple; 8 ounce(s) container of cool whip; 1 package(s) coconut

(3 RATINGS)

307 Pinches 6 Photos

Melanie B

Kennesaw, GA

Updated on Aug 29, 2011

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.

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prep time

cook time

method Bake

yield 24 serving(s)

Ingredients

1 box yellow cake mix
2 sm boxes vanilla pudding
2 1/2 cups milk (i use coconut milk)
8 ounces cream cheese
1 lg can crushed pineapple
8 ounces container of cool whip
1 package coconut

How To Make hawaiian wedding cake

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.

Step 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.
Step 3

Drain 1 large can of crushed pineapple and spread over filling on cake.
Step 4

Spread 8oz container of cool whip over pineapple
Step 5

Sprinkle with shaved coconut. (I toasted mine for the cupcakes) Keep refrigerated
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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