Hawaiian Wedding Cake II

Hawaiian Wedding Cake II

82
MACC 0

"A refreshing summer dessert, this has a layer of yellow cake covered with pineapple then topped with a fluffy cream layer and garnished with coconut and chopped nuts."

Ingredients

1 h {{adjustedServings}} servings 390 cals
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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 390 kcal
  • 20%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 56.7g
  • 18%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Prepare and bake cake mix according to package directions. Bake in a 10x15 inch pan. remove from oven and allow to cool. Spread drained pineapple on top of cooled cake.
  2. Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth. Mix in the prepared pudding. Fold in the whipped topping. Spread evenly over the pineapple.
  3. Sprinkle top with coconut, chopped walnuts and maraschino cherries. Store in refrigerator.
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Reviews

82
  1. 99 Ratings

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THIS CAKE WAS SOOOO GOOD. We could not get enough of it. Like some others, I used the reserved pineapple juice from the pineapple in the cake batter instead of water. I also poked holes in the c...

This cake is very good. I added pineapple juice in the cake batter instead of water. Came out great without the coconut,cherries and nuts.

This recipe is similar to the "better than sex" cake recipe, but with some improvements. Making it in the larger pan really helps since the cake is a little shallower, so the pineapple is able ...