“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:

  1. 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!