Hawaiian Wedding Cake III

4.7
(49)

This cake is easy, delicious and inexpensive to make!

3
3
3
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
12
Yield:
1 - 9x13 inch pan

Ingredients

  • 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

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan.

  2. Prepare and bake cake mix according to package directions for one 9x13 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.

Nutrition Facts (per serving)

344 Calories
10g Fat
61g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 344
% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 26%
Cholesterol 3mg 1%
Sodium 532mg 23%
Total Carbohydrate 61g 22%
Dietary Fiber 1g 3%
Total Sugars 43g
Protein 3g
Vitamin C 5mg 23%
Calcium 92mg 7%
Iron 1mg 4%
Potassium 128mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.