you're making mealtime meaningful.
If you’ve followed us for very long then you likely know that we love a good poke cake. They’re easy to make, always super moist, and you can find a recipe to suit any occasion. The version I have for you today is nothing short of a tropical dream. This Hawaiian Wedding Cake tastes like a pina colada with layers of juicy pineapple, creamy pudding, and airy Cool Whip. Basically, a beach getaway in dessert form.
The recipe starts with a simple yellow cake mix, but the final results are anything but basic. You’ll prepare the cake according to the box directions and bake it in a 9×13-inch pan. As the cake bakes, whip up the pudding layer consisting of cream cheese, vanilla pudding mix, and whole milk. Once that’s nice and smooth, pop it in the fridge to set until the cake has cooled.
For the classic poke cake step, use the handle of a serving spoon to poke holes all over the cake. Pour the crushed pineapple, juice and all, over the cake, spreading it out evenly. The pineapple juice soaks into the cake so every bite is loaded with flavor. Next, spread the chilled pudding mixture over the pineapple layer for some creamy contrast.
Finish it all off with a layer of cool whip and a sprinkle of shredded coconut. Simple as that, your cake is ready to go! Place the cake in the fridge if you’ve made it ahead of time so it stays nice and fresh. Serve this tropical treat for birthdays, bridal showers, or family get-togethers. It’s sure to be a hit on any occasion.
Hawaiian Wedding Cake
Yield(s): Serves 12
20m prep time
30m cook time
you're making mealtime meaningful.
Ingredients
- 1 (15 oz) yellow cake mix + ingredients on box
- 1 (15 oz) can crushed pineapple in juice
- 1 (8 oz) package cream cheese
- 1 (3 oz) box instant vanilla pudding
- 2 cups whole milk
- 1 (16 oz) tub cool whip
- 1 ½ cups sweetened shredded coconut
Preparation
- Preheat oven to temperature on cake mix box and grease a 9x13-inch baking dish.
- Prepare batter according to mix directions and bake cake for the time directed.
- As cake bakes, add cream cheese, vanilal pudding mix, and milk to a large bowl and beat until smooth and starting to thicken. Chill pudding mixture in the fridge for at least 30 minutes as the cake bakes and cools.
- Once cake has cooled, use the handle of a wooden spoon to poke holes all over about half way through (but not through the bottom!), then pour the pineapple with juices over top and gently spread into an even layer.
- Spread the pudding mixture over the pineapple, then top it off with a layer of cool whip.
- Sprinkle coconut over cake and chill until ready to serve.
Recipe adapted from Favfamilyrecipes.com