Hawaiian wedding cake is a refreshing summer dessert that’s sure to please! Make a yellow cake, top it with juicy pineapple and a fluffy whipped topping, then sprinkle coconut, chopped nuts, and maraschino cherries on top!
Preparation Details
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 14
Ingredients
- 1 (15.25 ounce) package yellow cake mix
- 2 (20-ounce) cans crushed pineapple, drained
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 (8-ounce) package cream cheese
- 1 (8-ounce) container frozen whipped topping, thawed
- ½ cup flaked coconut
- ½ cup chopped walnuts
- ½ (10-ounce) jar maraschino cherries
Steps
- Prepare and bake cake mix according to package directions in a 10×15-inch pan. Remove from oven and allow to cool. Spread drained pineapple on top of cooled cake.
- Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth; mix in prepared pudding. Fold in whipped topping. Spread evenly over pineapple.
- Sprinkle top with coconut, chopped walnuts, and maraschino cherries. Store in refrigerator until ready to serve.
