A perfect dessert for a wedding or any special occasion, this Hawaiian Wedding Cake is a delightful blend of pineapple, coconut, and whipped cream. The moist and fluffy texture will melt in your mouth, leaving you craving for more.
Ingredients
- 1 package (18.25 ounces) yellow cake mix
- 1 can (20 ounces) crushed pineapple, undrained
- 1 cup white sugar
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup shredded coconut
- 1 container (8 ounces) frozen whipped topping, thawed
Directions
- Preheat oven to 350 degrees F (175 degrees C) and grease a 9x13 inch baking dish.
- In a large bowl, mix together the cake mix, crushed pineapple (with juice), and sugar until well combined.
- Pour the batter into the prepared baking dish and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the pudding mix according to package instructions and chill in the refrigerator until set.
- Once the cake has cooled, poke holes all over the top with a fork and spread the pudding over the cake.
- Sprinkle shredded coconut over the pudding layer and top with whipped topping.
- Refrigerate for at least 1 hour before serving. Enjoy this tropical delight!
