Hawaiian wedding cake is a refreshing summer dessert that's sure to please! Make a yellow cake, top it with juicy pineapple and a fluffy whipped topping, then sprinkle coconut, chopped nuts, and maraschino cherries on top!
Ingredients
- yellow cake mix: 1 pack (15.25 ounce pack)
- (20-ounce) cans crushed pineapple: 2 piece (drained)
- instant vanilla pudding mix: 1 pack (3.4 ounce pack)
- (8-ounce) package cream cheese: 1 piece
- (8-ounce) container frozen whipped topping: 1 piece (thawed)
- flaked coconut: 0.5 cup
- walnuts: 0.5 cup (chopped)
- (10-ounce) jar maraschino cherries: 0.5 piece
Metric Conversion
Stages of cooking
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Prepare and bake cake mix according to package directions in a 10x15-inch pan. Remove from oven and allow to cool. Spread drained pineapple on top of cooled cake.
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Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth; mix in prepared pudding. Fold in whipped topping. Spread evenly over pineapple.
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Sprinkle top with coconut, chopped walnuts, and maraschino cherries. Store in refrigerator until ready to serve.
