Description

Indulge in the tropical flavors of this Hawaiian Wedding Cake, a delightful dessert that features a moist yellow cake topped with creamy pineapple pudding, whipped topping, coconut, and nuts. It’s a perfect treat for any occasion, from potlucks to family gatherings.

Ingredients

Cake:

1 box yellow cake mix
1 can (20 oz) crushed pineapple with juice

Pudding Layer:

1 package (3.4 oz) instant vanilla pudding mix
1 cup cold milk
1 container (8 oz) whipped topping
1 teaspoon vanilla extract

Toppings:

1 cup sweetened shredded coconut
1/2 cup chopped pecans or walnuts (optional)

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Instructions

Bake the Cake: Prepare and bake the yellow cake mix according to package directions in a 9×13-inch baking dish. Let it cool completely.
Add Pineapple Layer: Spread the crushed pineapple with juice over the cooled cake.
Prepare Pudding: In a mixing bowl, whisk together the pudding mix and cold milk until thickened. Fold in the whipped topping and vanilla extract.
Layer the Cake: Spread the pudding mixture over the pineapple layer.
Add Toppings: Sprinkle with shredded coconut and chopped nuts if desired.
Chill and Serve: Refrigerate the cake for at least 2 hours before serving for best flavor.

Notes

You can use white cake mix instead of yellow for a lighter taste.
Consider adding sliced bananas under the pineapple for a tropical twist.
To enhance flavor, toast the coconut before sprinkling on top.