This Hawaiian Wedding Cake is a light and tropical dessert with layers of moist cake, juicy pineapple, creamy pudding, fluffy whipped topping, and sweet coconut. It is easy to prepare, perfect for gatherings, and has a refreshing, delicate flavor that everyone will love.
Ingredients
For the Cake Base:
- 1 (15-ounce) box yellow cake mix (plus eggs, oil, and water as directed on the package)
- 1 (15-ounce) can crushed pineapple in juice (including the juice)
For the Creamy Layers:
- 8 ounces cream cheese, softened
- 1 (3-ounce) box instant vanilla pudding mix
- 2 cups whole milk
For the Topping:
- 16 ounces Cool Whip or whipped topping
- 1 ½ cups sweetened shredded coconut
Instructions
Step 1: Bake the Cake
- Preheat the oven to the temperature listed on the cake mix box.
- Prepare the cake batter as directed on the box, using the eggs, oil, and water specified.
- Grease a 9×13-inch baking dish and pour in the cake batter.
- Bake according to the package instructions, then remove from the oven and allow the cake to cool completely before adding the next layers.
Step 2: Add the Pineapple Layer
- Once the cake has cooled, evenly spread the entire can of crushed pineapple with its juice over the top.
- Let the cake sit for a few minutes to allow the pineapple juice to soak in, adding extra moisture and flavor.
Step 3: Prepare the Cream Cheese Pudding Mixture
- In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
- Add the instant vanilla pudding mix and gradually pour in the milk, beating continuously until the mixture is smooth and well combined.
- Spread this creamy pudding mixture evenly over the pineapple layer.
Step 4: Assemble the Cake
- Spread the Cool Whip evenly over the pudding mixture, creating a light and fluffy topping.
- Gently smooth out the whipped topping with a spatula.
Step 5: Finish with Coconut
- Sprinkle sweetened shredded coconut generously over the top of the cake.
- Cover the cake and refrigerate for at least one hour to allow the flavors to blend together.
Step 6: Serve and Enjoy
- Slice into squares and serve chilled.
- This cake is best enjoyed cold and makes a wonderful dessert for weddings, baby showers, potlucks, barbecues, and summer gatherings.
Tips and Variations
Make It Extra Fruity
- Add sliced bananas between the pineapple and pudding layers for extra flavor.
- Add mandarin orange slices on top of the whipped topping for a bright, citrusy touch.
Add a Crunchy Texture
- Sprinkle chopped macadamia nuts, pecans, or toasted almonds on top for a nutty crunch.
Lighter Option
- Use sugar-free pudding, light Cool Whip, and reduced-fat cream cheese for a lower-calorie version.
Make Ahead for Best Flavor
- This cake tastes even better the next day, as the flavors blend together.
- Store it in the refrigerator for up to 3 days, covered with plastic wrap or an airtight lid.
Why You’ll Love This Cake
✔ Easy to Make – Uses a simple cake mix and no complicated techniques.
✔ Refreshing and Light – A creamy yet airy dessert that is perfect for warm weather.
✔ Tropical and Sweet – Pineapple and coconut bring a delicious island-inspired flavor.
✔ Great for Any Occasion – Perfect for parties, family dinners, and special events.
This Hawaiian Wedding Cake is a sweet, creamy, and tropical dessert that will impress any crowd. It is simple to prepare yet elegant in presentation, making it a favorite for any gathering.