Royal Hawaiian Wedding Cake
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Yields:
-
1 slice
- Serves:
- 12
ingredients
-
Ingredients For Cake
- 1.5 (18 ounce) boxes butter recipe cake mix
- 1⁄4 cup light rum
- 6 ounces instant vanilla pudding
- 1 1⁄2 cups water
- 4 large eggs
- 1⁄4 cup canola oil
-
Ingredients For Frosting
- 6 ounces crushed pineapple in juice
- 4 ounces instant vanilla pudding
- 1⁄4 cup light rum
- 2 pints whipping cream, whipped
- coconut (to garnish)
directions
- Mix together all cake ingredients for cake.
- Divide into (3) 8 or 9 inch greased and floured cake pans.
- Bake according to box directions.
- Cool cakes on wire racks while making frosting.
- While cakes are baking and cooling, soak the pineapple with the rum for about 30 minutes.
- Mix in pudding and let sit until in a gelled state.
- Whip the two pints of heavy whipping cream (put metal mixing bowl in freezer along with beaters before whipping. For best results-I also put pints into freezer for several minutes before whipping too.)
- Whip cream until firm-watch it so it doesn't become butter-that's going too far!
- Carefully fold the pudding mixture into the whipped cream.
- Toast the coconut in oven til lightly browned.
- Alternate layers of cake with thick layers of whipped cream.
- Garnish with toasted coconut and cover with plastic wrap.
- Refrigerate until the next day. (I have found that if you do not wait and let these flavors meld for at least 8 hours, you end up taking a bite of cake and frosting that has pieces of pineapple loaded with rum, and just doesn't taste good!).
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RECIPE SUBMITTED BY
Susan K
United States