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Hawaiian Wedding Cake

Looking for a quick and easy treat?  This Hawaiian Wedding Cake comes together in a snap and tastes like a piña colada on your plate. It’s a perfect luau recipe.  Using a simple cake mix, the three layers on top – crushed pineapple, a creamy pudding, whipped topping with toasted coconut – transport you on a tropical vacation.

You’ll want to make sure your cream cheese is softened before making this cake otherwise you’ll have un-blended pockets of cream cheese in your pudding mixture.  If you’re like me and forget to set the cream cheese out to soften there’s an easy solution.  Just cut the cream cheese in cubes, place it in a microwavable bowl and microwave for about 15 – 20 seconds.  Stir well.  If it is still not completely softened, continue for additional 10 second increments. Don’t allow the cream cheese to become hot.  You just want it soft enough to mix easily.

You’ll also want to use whole milk to mix with the pudding.   The whole milk does a better job thickening the pudding then skim or 2% milk.

Family Size

 

4 from 1 vote
Print
Hawaiian Wedding Cake
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

This is an easy, tasty cake which comes together quickly.  Ignore the directions on the cake mix box and use just the ingredients in the recipe.  Cut in 3 rows x 6 rows to serve 18.

Course: Dessert
Servings: 18 servings
Author: Betsy Edwards
Ingredients
  • 1 package yellow cake mix (approx. 15 - 18 ounce size)
  • 1 1/4 cups buttermilk
  • 4 egg whites
  • 1 egg
  • 1 (8 ounce) package cream cheese cubed (bring to room temperature)
  • 1 cup milk
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 2 cans (one 20 ounce, one 8 ounce) crushed pineapple , drained
  • 1 (8 ounce) carton frozen whipped topping thawed
  • 1/2 cup sweetened shredded coconut toasted
Instructions
  1. Set out cream cheese and whipped topping to come to soften to make them easy to spread.  Spread coconut on a baking sheet and put under broiler until golden brown.  DO NOT WALK AWAY.  Set aside.

  2. Pre-heat oven to 350 degrees Spray a 13-in. x 9-in. baking pan with cooking spray. Set aside.
  3. In a large bowl, combine the cake mix, buttermilk, egg whites and egg. (That's all you're adding. Do not add ingredients on the cake box.) Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
  4. Transfer to the prepared 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. When cake is done, remove from oven and cool on a wire rack.
  5. While cake is baking, in a small bowl, beat cream cheese until fluffy. Gradually beat in milk then add pudding and continue mixing until well blended.
  6. Drain pineapple and spread over cake.  Spread pudding mixture over the pineapple.   Top with whipped topping.  Sprinkle toasted coconut over cake.

MAKE AHEAD NOTE: Can be made to this point 6 - 8 hours before serving.
  1. Store in the refrigerator.   Cut in 3 rows x 6 rows to serve 18.

 

Large Group

 

4 from 1 vote
Hawaiian Wedding Cake
Print
Hawaiian Wedding Cake - Large Group Recipe
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

This is a quick and easy crowd pleaser.  Do not use ingredients on the cake mix box. This is a double recipe, using two (9 x 13 inch) baking pans.   Cut each pan in 3 rows x 6 rows to serve 18 per pan, or a total of 36.

Course: Dessert
Servings: 36 servings
Author: Betsy Edwards
Ingredients
  • 2 packages yellow cake mix approx. 15 - 18 size
  • 2 1/2 cups buttermilk
  • 8 egg whites
  • 2 eggs
  • 2 (8 ounce) packages cream cheese , cubed (bring to room temperature
  • 2 cups milk
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 4 cans (two 20 ounces, two 8 ounces) crushed pineapple , drained
  • 2 (8 ounce cartons) frozen whipped topping thawed
  • 1 cup sweetened shredded coconut , toasted
Instructions
  1. Set out cream cheese and whipped topping to come to soften to make them easy to spread. Spread coconut on a baking sheet and put under broiler until golden brown. DO NOT WALK AWAY.  Set aside.

  2. Pre-heat oven to 350 degrees. Spray two 13-in. x 9-in. baking pans with cooking spray. Set aside.
  3. In a large bowl, combine the cake mix, buttermilk, egg whites and egg. (That's all you're adding. Do not add ingredients on the cake box.) Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
  4. Divide batter between the two prepared 13-in. x 9-in. baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. When cakes are done, remove from oven and cool on a wire rack.
  5. While cakes are baking, in a small bowl, beat cream cheese until fluffy. Gradually beat in milk then add pudding and continue mixing until well blended.
  6. Drain pineapple and spread, dividing between the two cakes. Spread pudding mixture over the pineapple. Top with whipped topping. Sprinkle toasted coconut over cakes.
MAKE AHEAD NOTE: Can be made to this point 6 - 8 hours before serving.
  1. Store in the refrigerator.

 

1 Comment

  1. D Taylor

    This is really good. I enjoyed it at the Luau and could eat more

    Reply

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