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Hawaiian Wedding Cake

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A tropical slice of paradise with layers of moist cake, creamy filling, and pineapple-coconut topping.

Ingredients

Scale

For the Crust:

  • 1 box yellow cake mix
  • 1 (20 oz) can crushed pineapple, undrained
  • 1 (3.4 oz) package instant vanilla pudding
  • 1 cup cold milk
  • 1 (8 oz) container frozen whipped topping, thawed
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped macadamia nuts
  • Maraschino cherries for garnish

Instructions

1. Prepare the Crust:

  1. Prepare and bake cake according to package directions in a 9×13 inch pan. Allow to cool completely.
  2. In a medium bowl, whisk pudding mix with cold milk until thickened. Fold in whipped topping until smooth.
  3. Poke holes all over the cooled cake with a fork. Spread undrained crushed pineapple evenly over the cake.
  4. Spread pudding and whipped topping mixture over the pineapple layer. Sprinkle with coconut and macadamia nuts.
  5. Refrigerate for at least 4 hours before serving. Garnish with maraschino cherries if desired.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/hawaiian-wedding-cake-recipe/