Hawaiian Wedding Cake

Name: Hawaiian Wedding Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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; 8 ounce container Cool whip (thawed); ½ cup sweet shredded coconut (lightly toasted); ½ cup walnuts (chopped and lightly toasted)

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 12

Author : Jennifer Fishkind

cake mix coconut hawaiian wedding cake

Ingredients

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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 pineapple1 cup granulated sugar3 medium sized bananas (sliced into 1/4 inch pieces)5.1 oz box Vanilla INSTANT pudding8 ounce container Cool whip (thawed)½ cup sweet shredded coconut (lightly toasted)½ cup walnuts (chopped and lightly toasted)

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Instructions

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Step 1

Preheat oven to 350°F or according to box cake mix directions.

Step 2

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.

Step 3

While the cake is baking in a medium sauce pan on medium heat, heat the pineapple and sugar just until the sugar dissolves.

Step 4

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.

Step 5

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.

Step 6

Place banana slices in a single layer over the cooled cake.

Step 7

Make the instant pudding as directed and spread over bananas. Spread Cool Whip over pudding mixture.

Step 8

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.

Step 9

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.