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If you’ve been following us for a while, you probably know we’re big fans of poke cakes. They’re super easy to make, always moist, and perfect for any occasion. Today, I’m excited to share a version that’s like a tropical vacation in dessert form: Hawaiian Wedding Cake. This delightful treat tastes just like a piña colada, with layers of juicy pineapple, creamy pudding, and fluffy Cool Whip.
The base of this recipe is a simple yellow cake mix, but the final result is anything but ordinary. Prepare the cake according to the box directions and bake it in a 9×13-inch pan. While the cake is baking, whip up the pudding layer with cream cheese, vanilla pudding mix, and whole milk. Once it’s smooth, chill it in the fridge while the cake cools.
For the classic poke cake step, use the handle of a wooden spoon to poke holes all over the cooled cake. Pour the crushed pineapple, along with its juice, over the cake, spreading it evenly. The juice seeps into the cake, infusing it with pineapple flavor. Next, spread the chilled pudding mixture over the pineapple layer for a creamy contrast.
Top it off with a layer of Cool Whip and a sprinkle of shredded coconut. That’s it—your cake is ready! If you’re preparing it ahead of time, keep it in the fridge to stay fresh. This tropical delight is perfect for birthdays, bridal showers, or family gatherings and is sure to be a crowd-pleaser.
Ingredients:
- 1 (15 oz) yellow cake mix + ingredients specified on the box
- 1 (15 oz) can crushed pineapple in juice
- 1 (8 oz) package cream cheese
- 1 (3 oz) box instant vanilla pudding
- 2 cups whole milk
- 1 (16 oz) tub Cool Whip
- 1 ½ cups sweetened shredded coconut
Preparation:
- Preheat and Prep: Preheat your oven according to the temperature on the cake mix box. Grease a 9×13-inch baking dish.
- Bake the Cake: Prepare the cake batter according to the package directions and bake as instructed.
- Prepare the Pudding Layer: While the cake is baking, mix the cream cheese, vanilla pudding mix, and milk in a large bowl. Beat until smooth and slightly thickened. Chill the pudding mixture in the refrigerator for at least 30 minutes while the cake cools.
- Poke and Soak: Once the cake has cooled, use the handle of a wooden spoon to poke holes all over the cake, about halfway through (but not all the way to the bottom). Pour the crushed pineapple with its juice over the cake, spreading it evenly.
- Layer the Pudding: Spread the chilled pudding mixture over the pineapple layer.
- Top with Cool Whip: Spread a generous layer of Cool Whip over the pudding.
- Finish with Coconut: Sprinkle shredded coconut evenly over the top of the Cool Whip.
Bonus Tip: For extra tropical flavor, toast the shredded coconut before sprinkling it over the cake. This adds a delightful crunch and enhances the coconut flavor.
Conclusion: Hawaiian Wedding Cake is both visually stunning and bursting with tropical flavors. Its layers of pineapple, creamy pudding, and airy Cool Whip make it a standout dessert for any occasion. Whether you’re celebrating a special event or simply enjoying a family gathering, this cake is sure to impress. Keep it refrigerated until serving to keep it fresh and enjoy a taste of paradise right at home. Happy baking!
