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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
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  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
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@idhttps://12tomatoes.com/hawaiian-wedding-cake/#recipe
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nameHawaiian Wedding Cake
descriptionThe perfect balance of tangy & creamy!
urlhttps://12tomatoes.com/hawaiian-wedding-cake
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
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
  1. Preheat oven to temperature on cake mix box and grease a 9x13-inch baking dish.
  2. Prepare batter according to mix directions and bake cake for the time directed.
  3. 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.
  4. 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.
  5. Spread the pudding mixture over the pineapple, then top it off with a layer of cool whip.
  6. Sprinkle coconut over cake and chill until ready to serve.
The perfect balance of tangy & creamy!
Course: Dessert

Recipe adapted from Favfamilyrecipes.com

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Hawaiian Wedding Cake

Hawaiian Wedding Cake

4.8 from 82 votes
Servings: Serves 12
Author: Rachael Murray
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

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

  1. Preheat oven to temperature on cake mix box and grease a 9x13-inch baking dish.
  2. Prepare batter according to mix directions and bake cake for the time directed.
  3. 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.
  4. 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.
  5. Spread the pudding mixture over the pineapple, then top it off with a layer of cool whip.
  6. Sprinkle coconut over cake and chill until ready to serve.