Sweet, delicious, and creamy Hawaiian wedding cake – everything you could want from a cake! It’s a sweet vanilla pineapple cake topped with crushed pineapple, dreamy cream cheese, and whipped cream.
*Ingredients :
° 18.25 oz package yellow cake mix
° 40 oz crushed pineapple with reserved juice – 2, 20 oz cans
° 3.4 ounce package instant vanilla pudding mix
° 2 cups cold milk 2% fat or more
° 8 ounce package cream cheese
° 2 cups whipping cream
° 3 tablespoons of sugar
° 1 cup toasted shredded coconut
- directions :
Drain the pineapple and reserve the juice. Set aside.
Prepare cake according to packaged directions, using pineapple juice instead of water. Bake in a 9″ x 13″ skillet. Let it cool completely.
Time cool, using a wooden skewer to poke holes all on the cake.
Spread the drained pineapple on top of the cake and set it aside.
In an electric mixer, beat the whipping cream and sugar until medium-hard peaks form and transfer to a large bowl.
In an electric mixer, beat the soft cheese until smooth. Adding milk some at a time, beat to smooth between every addition. Scrape the sides of the bowl frequently.
When all the milk is added, mix the pudding mixture and whisk for 2 minutes. Sweetly fold pudding mixture into the whipped cream, blending to combine.
Spread the mixture evenly over the top of the pineapple. Put the toasted coconut on top of the cake, cool it, and serve!
ENJOY
