Recipe by Cindi
"This cake is easy, delicious and inexpensive to make!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
The trick to making this not get soggy is to drain the juice from the pineapple and put the fluffy topping directly on the top of the cake, then the pineapple and coconut scattered across the whole cake. My family has been making it that way for years and it's the most requested cake we make. Also we double the topping and make it in a big jelly roll pan and use a butter yellow cake mix. It's delicious and making it this way, it keeps well in the in the fridge for days.
We didn't really care for this at all. And make sure your whip topping is FROZEN or you'll have a puddle on top of your cake!!!!!!!
This is a great dessert. It's supposed to be a bit moist so DON'T drain the pineapple as someone suggested. The whipped topping should be refrigerated, not frozen -- you just have to make sure that your cake has cooled before frosting with the topping/pudding mixture. Follow the recipe and you will not be disappointed! I bake a lot of fancy cakes from complicated recipes, but my kids continue to request this one really often. It's that good!
What a GREAT recipie! It was so simple to make and tasted fantastic. I made it for a luau themed party, and everyone could not say enough about it. You could easily get away with 1 package of pudding and 1/2 the cool whip bc it made a ton of topping. I wasn't too disappointed, as I just ate the rest! The only thing I did differently was bake some shredded coconut and add it on top for appearance! Thanks for the instant classic!
I have made this cake countless times and it is always a crowd pleaser. I let the cake cool completely before putting the topping on to prevent the topping from becoming a big liquid mess. Also, when you make the cake itself, replace part of the water the recipe calls for with pineapple juice. You really get the pineapple flavor throughout. I also top the cake with toasted coconut.
I suggest leaving this cake in the fridge for about one day, to really appreciate the taste of the cake. It's a good, light tasting cake.
Darn this cake is GREAT! I did not think there was to much topping because the next day, you see that the cake soaks up most of it. I did however use only 2/3 of the milk the pudding directions called for. Definately poke them holes big to soak up the yummy flavor. This is GOOOOOOOOD!!
I love this cake. It is so light and refreshing on a summer day. I make it at least twice during the summer months. Everyone I make it for loves it.
* Percent Daily Values are based on a 2,000 calorie diet.
Hawaiian Wedding Cake III
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 92
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This impressive pineapple angel food cake is impossibly easy.
See how to make a 5-star pineapple upside-down cake.
See how to make a simple loaf cake layered with apples and cinnamon.