Hawaiian Wedding Cake III Recipe
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Hawaiian Wedding Cake III

By: Cindi 
"This cake is easy, delicious and inexpensive to make!"

This Kitchen Approved Recipe has an average star rating of 4.6 Rate/Review | Read Reviews (35)

Prep Time:
20 Min
Cook Time:
35 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 1 - 9x13 inch pan
 

Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (20 ounce) can crushed pineapple with juice
  • 2 (3.5 ounce) packages instant vanilla pudding mix
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 cup milk

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan.
  2. Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. While cake is hot, poke holes through the cake with the round handle of a wooden spoon. Holes should be at 1 inch intervals. Pour crushed pineapple and juice over the cake. Let cool slightly.
  3. In a small bowl, beat the instant pudding with milk until mixture begins to thicken, about 2 minutes. Stir in the frozen whipped topping, then spread over the cake. Refrigerate until ready to serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 344 | Total Fat: 10.3g | Cholesterol: 2mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on May 28, 2008 by Laf   view full review
The trick to making this not get soggy is to drain the juice from the pineapple and put the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Aug. 7, 2003 by GWTWFREAK   view full review
What a GREAT recipie! It was so simple to make and tasted fantastic. I made it for a luau...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Aug. 20, 2009 by Christi   view full review
This is a great dessert. It's supposed to be a bit moist so DON'T drain the pineapple as...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Sep. 3, 2004 by Kelsolake   view full review
Darn this cake is GREAT! I did not think there was to much topping because the next day, you...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Aug. 29, 2002 by MAJIKOOK   view full review
I suggest leaving this cake in the fridge for about one day, to really appreciate the taste of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jul. 20, 2009 by CHEFBETHPHX   view full review
I have made this cake countless times and it is always a crowd pleaser. I let the cake cool...
The reviewer gave this recipe 1 stars. This recipe averages a 4.6 star rating.
Reviewed on Aug. 14, 2007 by Jonine   view full review
We didn't really care for this at all. And make sure your whip topping is FROZEN or you'll...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jul. 1, 2008 by Anne in Florida   view full review
A co-worker brought this to work today. What a great cake! So moist and light. I've already...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on May 20, 2006 by Wendi   view full review
I love this cake. It is so light and refreshing on a summer day. I make it at least twice...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on May 18, 2006 by RAYANDLILI   view full review
Easy, fast and yummy. Does not keep well for the next day, so it's a great cake to take to a...

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