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Hawaiian Wedding Cake
At a Glance
- Prep
- 30 minutes
- Cook
- 25 minutes
- Total
- 1 hr
- Yield
- 18.00 serving(s)
Categories
- Dessert
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
- Possible Nuts — check ingredient labels
Servings & Nutrition
Original recipe serves 18. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Hawaiian Wedding Cake brings together 1 (18 1/4 ounce) package yellow cake mix, 2 (20 ounce) cans crushed pineapple, drained, 1 (3 1/2 ounce) package vanilla instant pudding mix in a practical dish for home cooking. It takes about 1 hr to prepare and cook. It makes approximately 18 servings.
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Ingredients
- 1 (18 1/4 ounce) package yellow cake mix
- 2 (20 ounce) cans crushed pineapple, drained
- 1 (3 1/2 ounce) package vanilla instant pudding mix
- 1 (8 ounce) package cream cheese
- 1 (8 ounce) container frozen whipped topping, thawed
- 1/2 cup flaked coconut
- 1/2 cup chopped walnuts
- 0.5 (10 ounce) jar maraschino cherries
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Instructions
Prepare and bake cake mix according to package directions; bake in a 10x15 inch pan and remove from oven and allow to cool.
Spread drained pineapple on top of cooled cake.
Prepare pudding as instructed on package and set aside.
In a medium bowl, beat cream cheese until smooth.
Mix in the prepared pudding.
Fold in the whipped topping.
Spread evenly over the pineapple.
Sprinkle top with coconut, chopped walnuts and maraschino cherries.
Store in refrigerator.
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