Hawaiian Wedding Cake III

Hawaiian Wedding Cake III


"This cake is easy, delicious and inexpensive to make!"


55 m {{adjustedServings}} servings 344 cals
Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 61.4g
  • 20%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 532 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan.
  2. Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. While cake is hot, poke holes through the cake with the round handle of a wooden spoon. Holes should be at 1 inch intervals. Pour crushed pineapple and juice over the cake. Let cool slightly.
  3. In a small bowl, beat the instant pudding with milk until mixture begins to thicken, about 2 minutes. Stir in the frozen whipped topping, then spread over the cake. Refrigerate until ready to serve.
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  1. 44 Ratings


The trick to making this not get soggy is to drain the juice from the pineapple and put the fluffy topping directly on the top of the cake, then the pineapple and coconut scattered across the w...

This is a great dessert. It's supposed to be a bit moist so DON'T drain the pineapple as someone suggested. The whipped topping should be refrigerated, not frozen -- you just have to make sure...

What a GREAT recipie! It was so simple to make and tasted fantastic. I made it for a luau themed party, and everyone could not say enough about it. You could easily get away with 1 package of pu...