Hawaiian Wedding Cake III

This cake is easy, delicious and inexpensive to make!

Original recipe makes 1 – 9×13 inch pan


1 (18.25 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple with juice
2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 cup milk

  • PREP

    20 mins

  • COOK

    35 mins


    55 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9×13 inch pan.
  2. Prepare and bake cake mix according to package directions for one 9×13 inch cake. Remove cake from oven. While cake is hot, poke holes through the cake with the round handle of a wooden spoon. Holes should be at 1 inch intervals. Pour crushed pineapple and juice over the cake. Let cool slightly.
  3. In a small bowl, beat the instant pudding with milk until mixture begins to thicken, about 2 minutes. Stir in the frozen whipped topping, then spread over the cake. Refrigerate until ready to serve.


Calories: 344 kcal
Carbohydrates: 61.4 g
Cholesterol: 2 mg
Fat: 10.3 g
Fiber: 0.9 g
Protein: 3 g
Sodium: 532 mg