Hawaiian Wedding Cake

Name: Hawaiian Wedding Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: Global
Ingredients: 296 milliliters buttermilk; 118 milliliters flaked coconut, toasted; 1 egg; 4 egg whites; 28 grams package sugar-free instant vanilla pudding mix; 227 grams package reduced-fat cream cheese, cubed; 237 milliliters cold 2% milk; 2 cans (one 20 ounces, one 8 ounces) unsweetened crushed pineapple, drained; 227 grams carton frozen fat-free whipped topping, thawed; 1 package yellow cake mix (regular size)

Hawaiian Wedding Cake requires approximately 45 minutes from start to finish. This recipe makes 18 servings with 233 calories, 5g of protein, and 6g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of cake mix, coconut, cream cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a very affordable dessert. It will be a hit at your Wedding event. If you like this recipe, you might also like recipes such as Hawaiian Wedding Cake, Hawaiian Wedding Cake Cookies, and Project Wedding Cake: The Cake Is Baked.

Instructions

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.

Ingredients you will need

Buttermilk

Egg Whites

Cake Mix

Egg

Equipment you will use

Bowl

Transfer to a 13-in. x 9-in. baking pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Equipment you will use

Toothpicks

Wire Rack

Oven

In a small bowl, beat cream cheese until fluffy. Gradually beat in milk add pudding mix until well blended.

Ingredients you will need

Cream Cheese

Pudding Mix

Milk

Equipment you will use

Bowl

Spread over the cake. Top with pineapple and whipped topping.

Ingredients you will need

Whipped Topping

Pineapple

Spread

Sprinkle with coconut. Store in the refrigerator.

Ingredients you will need

Coconut

Equipment

Ingredients

Servings:

296milliliters

buttermilk 118milliliters

flaked coconut, toasted 1

egg 4

egg whites 28grams

package sugar-free instant vanilla pudding mix 227grams

package reduced-fat cream cheese, cubed 237milliliters

cold 2% milk 2cans

(one 20 ounces, one 8 ounces) unsweetened crushed pineapple, drained 227grams

carton frozen fat-free whipped topping, thawed 1package

yellow cake mix (regular size)

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.