Hawaiian Wedding Cake

The perfect balance of tangy & creamy!

Yield: Serves 12

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients:

1 (15 oz) box yellow cake mix + ingredients needed per box instructions

1 (15 oz) can crushed pineapple in juice

1 (8 oz) package cream cheese, softened

1 (3 oz) box instant vanilla pudding mix

2 cups whole milk

1 (16 oz) tub Cool Whip

1 ½ cups sweetened shredded coconut

Instructions:

Bake the Cake:

Preheat your oven according to the temperature on the cake mix box. Grease a 9x13-inch baking dish.

Prepare the cake batter following the directions on the box. Pour the batter into the prepared baking dish and bake as directed.

Prepare the Pudding Mixture:

While the cake bakes, add the softened cream cheese, instant vanilla pudding mix, and whole milk to a large bowl. Beat the mixture until smooth and it starts to thicken. Place the pudding mixture in the refrigerator to chill for at least 30 minutes while the cake bakes and cools.

Assemble the Cake:

Once the cake has cooled, use the handle of a wooden spoon to poke holes all over the cake, making sure not to go all the way through to the bottom.

Pour the crushed pineapple, along with its juice, over the top of the cake. Gently spread the pineapple into an even layer.

Layer and Finish:

Spread the chilled pudding mixture evenly over the pineapple layer. Top with a generous layer of Cool Whip.

Sprinkle the sweetened shredded coconut over the top of the cake. Chill the cake in the refrigerator until ready to serve.

Enjoy this tropical delight!