Hawaiian Wedding Cake

[leilani]

Hawaiian Wedding Cake




PREP TIME

10 minutes

COOK TIME

30 minutes

TOTAL TIME

40 minutes

SERVINGS

12


Ingredients


1 box yellow cake mix (make according to package instructions usually includes egg(s), oil, and water. I used Betty Crocker brand.)

20 ounces crushed pineapple, not drained

1 cup granulated sugar

3 medium-sized bananas sliced into ¼-inch pieces

5.1 ounces vanilla instant pudding, made according to package directions (usually requires 3 cups cold milk. Follow the 5 minute pudding directions.)

8 ounces Cool Whip, thawed

½ cup sweet shredded coconut, lightly toasted

½ cup walnuts, chopped and lightly toasted (I use mac nuts)

Instructions



Preheat oven to 350°F or according to box cake mix directions.


Spray a 9×13 pan with baker’s spray and then bake the cake mix as directed.


While the cake is baking, in a medium saucepan on medium heat, heat the pineapple (with liquid) and sugar just until the sugar dissolves.


When the cake is done baking, remove the baking pan from the oven and immediately poke holes all over the top of the cake with the handle of a wooden spoon.


Pour the pineapple mixture over the cake. Spread the pineapple mixture evenly over the cake then allow to cool on the counter for 30 minutes.


Place banana slices in a single layer over the cooled cake.


Make the instant pudding as directed and spread it over the bananas.


Spread Cool Whip over the pudding mixture.


Sprinkle with the toasted coconut and nuts.


Refrigerate assembled cake 1 to 2 hours prior to slicing and serving. This helps the cake set up.


Notes

Make sure you are buying crushed pineapple rather than pineapple tidbits. The crushed pineapple has just the right amount of liquid whereas the tidbits have too much liquid and may make your cake soggy.


Mix the egg, oil, and water in your bowl prior to adding your cake’s dry ingredients. This will ensure that you do not overmix your cake batter and makes for a more tender cake.


It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.

When you’re pouring the cream into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the cream fills the holes completely.


To toast your coconut and walnuts, line a small cookie sheet with parchment and put it in a 400°F oven for about 3 to 5 minutes. Be sure to keep a close eye on this so that it does not burn. You can use a dry skillet on medium-high heat to toast the coconut for 3 minutes, pour it into a bowl, place the walnuts in the skillet, then repeat.


You can garnish each slice with an additional squirt of whipped topping and a maraschino cherry.


If I’m not serving the cake immediately, I tend to wait to put on the garnishes so that they will stay fresh and crunchy and not go stale.

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