Hawaiian Wedding Cake
This super easy Hawaiian Wedding Cake is a delicious poke cake oozing with fruity pineapple and coconut flavors in every bite.
Servings: 12 3”x3” squares
Calories: 402kcal
Ingredients
- 1 box Yellow cake mix (make according to package instructions-usually includes egg(s), oil & water. I used Betty Crocker brand.)
- 20 oz can crushed pineapple
- 1 cup granulated sugar
- 3 medium sized bananas sliced into 1/4 inch pieces
- 5.1 oz box Vanilla INSTANT pudding made according to package directions (usually requires 3cups cold milk-follow the 5 minute pudding directions)
- 8 ounce container Cool whip thawed
- ½ cup sweet shredded coconut lightly toasted
- ½ cup walnuts chopped and lightly toasted
Instructions
- Preheat oven to 350°F or according to box cake mix directions.
- Spray a 9×13 pan with baker’s spray and then bake cake mix as directed.Pro-Tip: Mix the egg, oil, and water in your bowl prior to adding your cake’s dry ingredients. This will ensure that you do not over-mix your cake batter and makes for a more tender cake.
- While the cake is baking in a medium sauce pan on medium heat, heat the pineapple and sugar just until the sugar dissolves.
- When the cake is done baking, remove the baking pan from the oven and immediately poke holes all over the top of the cake with the handle of a wooden spoon.Pro-Tip: It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
- Pour the pineapple mixture over the cake. Spread the pineapple mixture evenly over the cake then allow to cool on the counter for 30 minutes.Pro-Tip: When you’re pouring the mixture into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the cream fills the holes completely.
- Place banana slices in a single layer over the cooled cake.
- Make the instant pudding as directed and spread over bananas. Spread Cool Whip over pudding mixture.
- Sprinkle with the toasted coconut and nuts.Pro-tip: To toast your coconut and walnut, line a small cookie sheet with parchment and put it in a 400°F oven for about 3 to 5 minutes. Be sure to keep a close eye on this so that it does not burn. You can use a dry skillet on medium-high heat to toast the coconut for 3 minutes, pour into a bowl, place the walnuts in the skillet, then repeat. You can garnish each slice with an additional squirt of whipped topping and a maraschino cherry.
- Refrigerate assembled cake 1 to 2 hours prior to slicing and serving. This helps the cake set up.Pro-Tip: If I’m not serving the cake immediately, I tend to wait to put on the garnishes so that they will stay fresh and crunchy and not go stale.