Ingredients for Hawaiian Wedding Cake
- Lemon Cake Mix
- Eggs
- Water
- Vegetable Oil
- 8 ounces cream cheese, softened
- 1 (8 ounce) container whipped topping (Cool Whip)
- Instant Vanilla Pudding
- Crushed Pineapple
- Shredded Coconut
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How to Make Hawaiian Wedding Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Prepare your favorite white cake mix according to package directions. (Note: You can also use a homemade white cake recipe if desired).
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- While the cake cools, prepare the frosting: In a large bowl, beat together 8 ounces of softened cream cheese, 1 (8 ounce) container of whipped topping (Cool Whip), and 1 (3.4 ounce) small box instant vanilla pudding mix until smooth and creamy.
- Once the cake is completely cool, frost the top evenly with the cream cheese frosting.
- Drain a 20 ounce can of crushed pineapple and spread evenly over the frosting.
- Sprinkle generously with sweetened shredded coconut.
- Refrigerate for at least 2 hours to allow the flavors to meld before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
139g
Fat
54g
Carbs
16g
