Hawaiian Wedding Cake
Hawaiian Wedding Cake is a tropical poke cake topped with layers of crushed pineapple, creamy pudding, whipped topping, and coconut flakes. You’re going to love this refreshing coconut and pineapple poke cake.
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Servings: 12 servings
Calories: 165kcal
Ingredients
- 1 box, 15 oz yellow cake mix + ingredients listed on the box
- 1 can, 15 oz crushed pineapple with juice
- 8 oz cream cheese, softened
- 2 cups milk
- 1 box, 3 oz instant vanilla pudding mix
- 1 tub, 8 oz Cool Whip
- 1 cup sweetened coconut flakes
Directions
- Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.
- Prepare yellow cake mix according to package directions. Pour into greased dish and bake for 28 minutes or according to package directions. Set aside to cool completely.
- In a medium bowl, beat the cream cheese until it is smooth. Slowly add the milk until fully combined. Blend in pudding mix and beat for 2-3 minutes until the pudding mixture is thick and smooth. Refrigerate pudding mix.
- When the cake is cool, use a wooden skewer to poke holes all over the cake. Spread the crushed pineapple with the juice over the cake,
- On top of the pineapple layer, spread the chilled pudding.
- Spread Cool Whip over the pudding. Sprinkle with shredded coconut.
Equipment
Nutrition Facts
Serving: 1 g | Calories: 165 kcal | Carbohydrates: 27 g | Protein: 2 g | Fat: 5 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Cholesterol: 11 mg | Sodium: 274 mg | Fiber: 1 g | Sugar: 18 g
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