Hawaiian Wedding Cake

by admin on November 30, 2011

The pineapple, vanilla pudding, whipped cream, and yellow cake in this Hawaiian wedding cake recipe team up to create a rich and refreshing dessert, perfect in the summertime.  This cake is also sometimes called “yum yum cake” and for good reason!  It’s a great dessert to serve when you’re planning a larger tea party because it can serve 12 to 20 people depending on how generous your serving sizes are.  Easily double the below recipe and make 2 cakes instead to feed a really large crowd.


  • 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)


  1. 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.
  1. Using an electric mixer, combine the cream cheese, vanilla pudding mix, and milk in a large bowl.  Mix until thick.
  1. Spread the cream cheese and pudding mixture over the yellow sheet cake.
  1. Layer the crushed pineapple next and then spread the whipped cream on top.
  1. 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

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