Back in the late 90’s and early 2000’s I was involved every year with the local Pecan Festival so I have tons of recipes that I have entered over the years. Here’s a really easy cake that you can make in advance and has a really great taste to it.

Hawaiian Wedding Cake
(Finding Inspiration in Food)

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1 box white cake mix
1 (8 ounce) cream cheese
1 (6 ounce) instant vanilla pudding mix
2 ½ cups milk
1 (16 ounce) can crushed pineapple, drained extremely well
1 (8 ounce) container Cool Whip
½ cup pecans, chopped

Make box of cake mix according to directions on box. Put in a greased 13 x 9 inch pan. Bake 350 degrees for 20 minutes or until done. Beat cream cheese, pudding mix and milk until thick. Pour over cooled cake. Next, top with one 16 ounce can of crushed pineapple which has been drained extremely well. Press pineapple down a bit into the pudding mixture. Top with an 8 ounce container of Cool Whip and cover with chopped pecans. Must be kept in the refrigerator.


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