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Add a splash of coconut and pineapple and it becomes a refreshing cake that tastes like a piña colada. Hawaiian Wedding Cake is a basic cake mix cake with three layers on top: a crushed pineapple layer that seeps into the cake, a creamy pudding layer, and then whipped topping and coconut on top.
Hawaiian Wedding Cake is a basic cake mix cake with three layers on top – a crushed pineapple layer that seeps into the cake, a creamy pudding layer, and then whipped topping and coconut on top.
Bake at 350° F. for about 35 minutes in a greased and floured 15 x 10 x 1 inch jelly roll (I used a 9-/12 x 13 pan). Cool in pan, set aside. In a large bowl blend together cream cheese, pudding mix and milk until smooth. Fold in drained pineapple and spread over top of cake. Cover with whipped topping and sprinkle with nuts and coconut.
Prepare cake mix according to package directions. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until cake tests done; cool completely. In a large bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping. Spread over cooled cake.
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