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+ servings

Hawaiian Wedding Cake

This is one of the best cake recipes for it’s amazing fruity flavors, yet cool and creamy lightness.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 12
Calories 402 kcal

Ingredients
  

  • 1 box yellow cake mix (make according to package instructions usually includes egg(s), oil, and water. I used Betty Crocker brand.)
  • 20 ounces crushed pineapple
  • 1 cup granulated sugar
  • 3 medium-sized bananas sliced into ¼ inch pieces
  • 5.1 ounces vanilla instant pudding made according to package directions (usually requires 3 cups cold milk. Follow the 5 minute pudding directions.)
  • 8 ounces cool whip thawed
  • ½ cup sweet shredded coconut lightly toasted
  • ½ cup walnuts chopped and lightly toasted

Instructions
 

  • Preheat oven to 350°F or according to box cake mix directions.
  • Spray a 9x13 pan with baker’s spray and then bake cake mix as directed.
    PRO TIP: Mix the egg, oil, and water in your bowl prior to adding your cake’s dry ingredients. This will ensure that you do not over-mix your cake batter and makes for a more tender cake.
  • While the cake is baking in a medium sauce pan on medium heat, heat the pineapple and sugar just until the sugar dissolves.
  • When the cake is done baking, remove the baking pan from the oven and immediately poke holes all over the top of the cake with the handle of a wooden spoon.
    PRO TIP: It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
  • Pour the pineapple mixture over the cake. Spread the pineapple mixture evenly over the cake then allow to cool on the counter for 30 minutes.
    PRO TIP: When you’re pouring the cream into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the cream fills the holes completely.
  • Place banana slices in a single layer over the cooled cake.
  • Make the instant pudding as directed and spread over bananas.
  • Spread Cool Whip over pudding mixture.
  • Sprinkle with the toasted coconut and nuts.
    PRO TIP: To toast your coconut and walnut, line a small cookie sheet with parchment and put it in a 400°F oven for about 3 to 5 minutes. Be sure to keep a close eye on this so that it does not burn. You can use a dry skillet on medium-high heat to toast the coconut for 3 minutes, pour into a bowl, place the walnuts in the skillet, then repeat.
    PRO TIP: You can garnish each slice with an additional squirt of whipped topping and a maraschino cherry.
  • Refrigerate assembled cake 1 to 2 hours prior to slicing and serving. This helps the cake set up.
    PRO TIP: If I’m not serving the cake immediately, I tend to wait to put on the garnishes so that they will stay fresh and crunchy and not go stale.

Nutrition

Calories: 402kcalCarbohydrates: 85gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 3mgSodium: 415mgPotassium: 242mgFiber: 3gSugar: 60gVitamin A: 77IUVitamin C: 7mgCalcium: 126mgIron: 1mg