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TEST KITCHEN APPROVED

Hawaiian Wedding Cake

Name: Hawaiian Wedding Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 18 servings
Ingredients: 1 package yellow cake mix (regular size); 1-1/4 cups buttermilk; 4 large egg whites; 1 large egg; 1 package (8 ounces) reduced-fat cream cheese, cubed; 1 cup cold 2% milk; 1 package (1 ounce) sugar-free instant vanilla pudding mix; 2 cans (one 20 ounces, one 8 ounces) unsweetened crushed pineapple, drained; 1 carton (8 ounces) frozen fat-free whipped topping, thawed; 1/2 cup sweetened shredded coconut, toasted

TEST KITCHEN APPROVED

9 Reviews

Total Time:Prep: 20 min. Bake: 25 min. + cooling

By Taste Of Home Editorial Team

Recipe by JoAnn Desmond

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 29, 2023

"I got this wonderful recipe from a cousin whose husband was Hawaiian," notes JoAnn Desmond from Madison Heights, Virginia. "I've changed it some to reduce the fat and calories, but it still tastes as rich as the original. It's very simple to make...and guests will love it. Enjoy!"

buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

TEST KITCHEN APPROVED

Hawaiian Wedding Cake

9 Reviews Add your review

Yield:18 servings

Prep:20 min

Cook:25 min

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Ingredients

1 package yellow cake mix (regular size)
1-1/4 cups buttermilk
4 large egg whites
1 large egg
1 package (8 ounces) reduced-fat cream cheese, cubed
1 cup cold 2% milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
2 cans (one 20 ounces, one 8 ounces) unsweetened crushed pineapple, drained
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1/2 cup sweetened shredded coconut, toasted

Text Ingredients

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Directions

1
In a large bowl, combine the cake mix, buttermilk, egg whites and egg beat on low speed for 30 seconds. Beat on medium for 2 minutes.

2
Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
3
In a small bowl, beat cream cheese until fluffy. Gradually beat in milk add pudding mix until well blended. Spread over the cake. Top with pineapple and whipped topping. Sprinkle with coconut. Store in the refrigerator.