Hawaiian Wedding Cake

Hawaiian Wedding Cake is sweet and tart and creamy-- everything you want from a cake! It's a sweet pineapple vanilla cake topped with crushed pineapple and a dreamy cream cheese and whipped cream topping.

Course Dessert

Cuisine American

Keyword cake mix brownies, canned pineapple, whipped cream

Prep Time 1 hour

Cook Time 30 minutes

Chill Time 1 hour

Total Time 2 hours 30 minutes

Servings servings

Calories 6025kcal

Author Heather Cheney

Ingredients

18.25 ounce package yellow cake mix
40 ounces crushed pineapple drained with juice reserved-- 2, 20 ounce cans
3.4 ounce package instant vanilla pudding mix
2 cups cold milk 2% fat or higher
8 ounce package cream cheese
2 cups whipping cream
3 tablespoons sugar
1 cup flaked coconut toasted

Instructions

Drain pineapple, and reserve the juice. Set aside.
Prepare the cake according to the packaged directions, using pineapple juice instead of water. Bake in a 9x13” pan. Let cool completely.
Once cool, use a wooden skewer to poke holes all over the entire cake.
Spread the drained pineapple over the top of the cake and set aside.
In an electric mixer, beat whipping cream and sugar until medium-stiff peaks form and transfer into a large bowl.
In an electric mixer, beat softened cream cheese until smooth. Slowly add the milk a little at a time, beating until smooth between each addition. Scrape the sides of the bowl frequently.
When all the milk has been added, mix in the pudding mix and beat for 2 minutes. Gently fold the pudding mixture into the whipped cream, mixing until combined.
Spread mixture evenly over the top of the pineapple. Top the cake with toasted coconut, chill, and serve!

Nutrition