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