4 from 1 vote
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.