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Banana Pineapple Pudding Cake (Hawaiian Wedding Cake) Recipe

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4 from 8 reviews

This Banana Pineapple Pudding Cake, also known as Hawaiian Wedding Cake, combines the tropical flavors of crushed pineapple, ripe bananas, and creamy vanilla pudding over a moist vanilla cake base. Topped with whipped cream and chopped walnuts, this dessert is a delightful and refreshing treat perfect for gatherings and celebrations.

Ingredients

Cake

  • 1 package XO Baking Vanilla Cake Mix (or homemade vanilla cake mix)

Pineapple Topping

  • 1 (20 oz) can crushed pineapple (with juice)
  • 2 tablespoons coconut sugar (or brown sugar, or omit for less sweetness)

Fruit and Cream Layer

  • 4 large bananas, sliced
  • 1 (5.1 oz) box instant vanilla pudding mix
  • 2 cups milk
  • 1 (8 oz) container whipped cream topping
  • ½ cup chopped walnuts

Instructions

  1. Bake the Cake: Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch cake pan with nonstick spray. Prepare the XO Baking Vanilla Cake Mix according to the package instructions or use your homemade vanilla cake recipe. Pour the batter into the prepared pan and bake as directed until a toothpick inserted in the center comes out clean. Once baked, remove the cake from the oven and allow it to cool for about 30 minutes.
  2. Cook the Pineapple: While the cake is baking, pour the crushed pineapple along with its juice into a medium saucepan. Add the coconut sugar and simmer the mixture over medium-low heat for 5 to 8 minutes, stirring occasionally, until slightly thickened. Remove from the heat and set aside to cool slightly.
  3. Assemble the Base: When the cake has cooled for about 30 minutes, evenly pour the warm pineapple mixture over the cake surface. Allow the cake with pineapple topping to cool completely at room temperature, so the flavors meld and the topping sets nicely.
  4. Make the Pudding: In a mixing bowl, combine the instant vanilla pudding mix with 2 cups of cold milk. Whisk together until the pudding thickens and is set, usually within a few minutes.
  5. Layer It Up: Arrange the sliced bananas evenly over the pineapple-topped cake. Spread the prepared vanilla pudding over the banana layer, smoothing it out. Then, spread the whipped cream topping evenly on top of the pudding. Finally, sprinkle the chopped walnuts over the whipped cream for added texture and flavor.
  6. Chill or Serve: Serve the cake immediately, or for best results, refrigerate it for 1 to 2 hours to allow all the flavors to blend beautifully and the dessert to chill. Cut into 12 servings and enjoy this tropical Hawaiian-style pudding cake.

Notes

  • You can substitute the XO Baking Vanilla Cake Mix with your own homemade vanilla cake if preferred.
  • Coconut sugar can be replaced with brown sugar or omitted altogether if you want a less sweet dessert.
  • For best texture, consume within 2 days of preparation as bananas and whipped cream toppings are best fresh.
  • Using fresh whipped cream instead of whipped cream topping can enhance the flavor and texture.

Find it online: https://bitezly.com/banana-pineapple-pudding-cake-hawaiian-wedding-cake-recipe/