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Hawaiian Wedding Cake

A tropical, fluffy delight made with a yellow cake mix, pineapple, coconut, and whipped topping, perfect for warm-weather gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Hawaiian, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box 15.25 oz yellow cake mix or 2 cups homemade yellow cake batter
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 cup water
  • 1 teaspoon vanilla extract Using a quality cake mix or a homemade yellow cake gives the best flavor.
For the Pineapple Filling
  • 1 can 20 oz crushed pineapple in juice, undrained
  • 1/2 cup reserved pineapple juice from the can
  • 1 package 3.4 oz instant vanilla pudding mix
For the Topping
  • 16 oz frozen whipped topping, thawed (Cool Whip) or 2 cups homemade whipped cream
  • 1 1/2 cups sweetened shredded coconut toasted for garnish
  • as needed Maraschino cherries or pineapple chunks for decoration (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F. Grease a 9x13-inch baking pan and line with parchment if preferred.
Mixing and Baking
  1. In a bowl combine the cake mix, eggs, oil, water, and vanilla. Beat until smooth and light, about 2 minutes.
  2. Pour batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes, or until a toothpick in the center comes out clean and the top is golden.
Making the Filling
  1. While the cake bakes, mix the instant vanilla pudding with the reserved 1/2 cup pineapple juice until smooth.
  2. Stir in the crushed pineapple (undrained). The mixture should be slightly thick but pourable.
Poking and Pouring
  1. As soon as the cake comes out of the oven and while it is still hot, use the handle of a wooden spoon to poke holes all over the top, about 1 inch apart.
  2. Slowly pour the pineapple-pudding mixture over the hot cake, pressing lightly so the filling settles into the holes.
Cooling and Topping
  1. Let the cake cool to room temperature, then refrigerate for at least 3 hours or overnight for the best texture.
  2. Before serving, spread the thawed whipped topping in an even layer over the chilled cake. Sprinkle with toasted shredded coconut and add cherries or pineapple pieces for a festive touch.
Serving
  1. Use a sharp knife dipped in hot water and wiped dry for clean slices. The cake will be moist, with visible pockets of pineapple and a creamy topping.

Notes

Use toasted coconut for better flavor and crunch; toast at 350°F for 5 to 7 minutes, stirring once. Store covered in the refrigerator for up to 3 days. This cake is best served chilled and should not be frozen once topped with whipped cream.