🌺🍰 Hawaiian Wedding Cake Recipe 🍍✨
Aloha, foodies! Ready to transport your taste buds to a tropical paradise with this delightful Hawaiian Wedding Cake recipe? 🌺🍰
Ingredients:
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple, undrained
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup shredded coconut
- 1 tub (8 oz) whipped topping, thawed
- Maraschino cherries for garnish
Instructions:
- Preheat your oven to 350°F and grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the cake mix, crushed pineapple (with juice), and pudding mix. Mix until well blended.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before topping with the whipped topping and shredded coconut.
- Garnish with maraschino cherries and refrigerate for at least 2 hours before serving. Enjoy the taste of the islands!
Nutrition Information:
- Calories: 280 per serving
- Total Fat: 12g
- Saturated Fat: 8g
- Cholesterol: 0mg
- Sodium: 295mg
- Carbohydrates: 41g
- Fiber: 1g
- Sugars: 28g
- Protein: 2g
Popular Questions:
- Q: Can I use a different flavor of cake mix?
- Q: Can I use fresh pineapple instead of canned?
A: Yes, you can experiment with different cake mix flavors to customize the taste.
A: Fresh pineapple can be used, but make sure to adjust the sweetness accordingly.
Helpful Tips:
- Try adding chopped macadamia nuts for an extra crunch.
- For a boozy twist, drizzle rum over the cake before refrigerating.
Expert Secrets:
- Whip the whipped topping until stiff peaks form for a light and airy texture.
- Toast the shredded coconut for added flavor and crunch.