Go Back
+ servings
Slice of Hawaiian Wedding Cake on a blue plate.

Hawaiian Wedding Cake

Hawaiian Wedding Cake starts with a simple cake mix. Add a splash of coconut and pineapple and it becomes a refreshing cake that tastes like a piña colada.
Course Dessert
Cuisine Hawaiian
Keyword Cake, Hawaiian Cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 392kcal
Author Echo Blickenstaff



  • Bake cake mix according to package directions in a 9x13 pan. Cool completely.
  • While cake is baking, mix cream cheese, pudding and milk together in a mixer or with electric beaters until blended well and thickened. Place pudding mixture in refrigerator. It will continue to thicken until cake is cooled.
  • When cake is cooled, poke holes evenly in the top of the cake with the round handle end of a wooden spoon. Spread crushed pineapple evenly over the cake.
  • Add the pudding mixture.
  • Spread whipped topping over the pudding mixture and sprinkle entire cake with coconut flakes.
  • Serve immediately or keep covered and refrigerated until ready to serve.



Calories: 392kcal | Carbohydrates: 61g | Protein: 5g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 25mg | Sodium: 478mg | Potassium: 198mg | Fiber: 2g | Sugar: 41g | Vitamin A: 360IU | Vitamin C: 3.3mg | Calcium: 181mg | Iron: 1.2mg