This recipe for Hawaiian wedding cake utilises pineapple, vanilla pudding, whipped cream, and yellow cake to produce a dessert that is both decadent and energising, making it an ideal choice for the warm weather months. Because it tastes so delicious, this cake is also known as “yum yum cake” on occasion. It is a terrific dessert to offer when you are organizing a bigger tea party because depending on how generous your serving sizes are, it may feed anywhere from 12 to 20 people. This makes it an ideal dessert to serve when you are entertaining a larger group for wedding parties. If you need to serve a very big group of people, just double the ingredients in the following recipe by two and bake two cakes.
- 1 yellow sheet cake, 13 x 9 inches
- 1 (8 oz) package cream cheese
- 1 large box instant vanilla pudding mix (a large box should yield 3 cups prepared pudding)
- 2 cups cold milk
- 2 lb can crushed pineapple, drained
- 1 (16 oz) container Cool Whip or whipped cream of your choice
- 1 cup shredded coconut (optional)
- Bake the yellow sheet cake in a 13 x 9 inch (or closely sized) pan. Prepare the cake according to your own recipe or to the box instructions for a store-bought cake mix. Let the cake cool completely before layering any of the other ingredients over top to avoid a melted mess.
- Using an electric mixer, combine the cream cheese, vanilla pudding mix, and milk in a large bowl. Mix until thick.
- Spread the cream cheese and pudding mixture over the yellow sheet cake.
- Layer the crushed pineapple next and then spread the whipped cream on top.
- Sprinkle the shredded coconut on top and garnish with additional fruit if desired such as strawberries, blueberries, or pineapple slices.
Yields one Hawaiian Wedding Cake 13 x 9 cake or approximately 12 to 20 individual servings