Description
A delightful and tropical dessert, Hawaiian Wedding Cake is a luscious combination of pineapple, coconut, and vanilla pudding layered on a moist yellow cake base. Topped with whipped cream, shredded coconut, and pecans, this sheet cake is a perfect treat for any occasion.
Ingredients
Scale
For the Cake:
- 1 box yellow cake mix (15.25 oz)
For the Pineapple Layer:
- 1 can (20 oz) crushed pineapple in juice (undrained)
- 1/2 cup granulated sugar
For the Pudding Layer:
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold milk
For Topping:
- 1 container (8 oz) whipped topping (thawed)
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and grease a 9×13-inch baking dish.
- Bake the Cake: Prepare and bake the yellow cake mix according to package instructions. Let cool.
- Make Pineapple Layer: Heat crushed pineapple and sugar in a saucepan, then spoon over warm cake. Cool.
- Prepare Pudding: Whisk vanilla pudding mix and milk until thickened. Spread over cake.
- Add Toppings: Top with whipped topping, coconut, and pecans. Chill for at least 2 hours before serving.
Notes
- For extra flavor, add coconut or rum extract to the pudding layer.
- The cake can be made a day ahead and stored chilled.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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
