Hawaiian Wedding Cake III Recipe - Allrecipes.com
Hawaiian Wedding Cake III Recipe
  • READY IN 55 mins

Hawaiian Wedding Cake III

Recipe by  

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

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Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
May 28, 2008

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.

Most Helpful Critical Review
Aug 14, 2007

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!!!!!!!

Aug 20, 2009

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!

Aug 07, 2003

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!

Jul 20, 2009

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.

Sep 03, 2004

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!!

Aug 29, 2002

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.

Dec 09, 2010

My Family has made this cake for years. The only diffrence being that we mix half of the pudding mix with the juice from the pinapple and layer that first onto the cake, allowing it to soak into it through the holes and adding the pinapple to the whipped cream and the other half off the pudding for the topping and topping off with shredded coconut.. yum


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  • Calories
  • 344 kcal
  • 17%
  • Carbohydrates
  • 61.4 g
  • 20%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 532 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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