“This Hawaiian Wedding Cake is a tropical delight with layers of pineapple, cream cheese, and coconut. Perfect for any celebration!”
Ingredients:
- 1 box yellow cake mix (plus ingredients needed for the mix)
- 1 can (20 oz) crushed pineapple (with juice)
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 tub (8 oz) whipped topping (Cool Whip)
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans or walnuts (optional)
Instructions:
- Bake the cake: Prepare and bake the yellow cake mix according to the package directions in a 9×13-inch pan. Let it cool completely.
Add the pineapple: Once the cake has cooled, poke holes all over the top using a fork. Pour the crushed pineapple (with the juice) over the cake, spreading it evenly.
Make the cream cheese topping: In a bowl, beat the softened cream cheese and powdered sugar together until smooth. Gently fold in the whipped topping (Cool Whip).
Spread the topping: Spread the cream cheese mixture over the pineapple-covered cake.
Add coconut and nuts: Sprinkle shredded coconut and chopped pecans or walnuts on top.
Chill and serve: Refrigerate the cake for at least 1-2 hours before serving so the flavors blend. Enjoy!