Hawaiian Wedding Cake III

Hawaiian Wedding Cake III


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


55 m servings 344 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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...

I have made this cake countless times and it is always a crowd pleaser. I let the cake cool completely before putting the topping on to prevent the topping from becoming a big liquid mess. Also,...

Darn this cake is GREAT! I did not think there was to much topping because the next day, you see that the cake soaks up most of it. I did however use only 2/3 of the milk the pudding directions ...

I suggest leaving this cake in the fridge for about one day, to really appreciate the taste of the cake. It's a good, light tasting cake.

My Family has made this cake for years. The only diffrence being that we mix half of the pudding mix with the juice from the pinapple and layer that first onto the cake, allowing it to soak into...

We didn't really care for this at all. And make sure your whip topping is FROZEN or you'll have a puddle on top of your cake!!!!!!!

A co-worker brought this to work today. What a great cake! So moist and light. I've already eaten 3 pieces and I am going to buy the ingredients today after work so I can make it for my family....