Read reviews (31)
Rate recipe
"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!"
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: One serving (1 piece) equals 221 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 378 mg sodium, 38 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit.
Originally published as Hawaiian Wedding Cake in Light & Tasty February/March 2004, p33
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Oct. 04, 2008 by GRANDMOTHERSYLVIA
Reviewed on Aug. 23, 2008 by pegs88
I made this cake and shared it with a friend. We both thought it was absolutely delicious and I will definitely make it again. Next time I might try using the pineapple juice as someone else suggested instead of the buttermild. It is moist and creamy and absolutely delicious..
Reviewed on Jun. 03, 2008 by Sebringred
I made this cake for Memorial paryt. Everyone fell in love with it. I did use the pineapple juice instead of bettermilk. Will definately made it again.Sebringred
I made this cake for Memorial paryt. Everyone fell in love with it. I did use the pineapple juice instead of bettermilk. Will definately made it again.
Sebringred
Reviewed on May. 13, 2008 by u2booboo
To add more pineapple flavor: simply replace the buttermilk with the juice drained from the pineapple. Add water, if needed to equal the 1-1/4 cup. Fold the crushed pineapple into pudding mixture. Whipped topping, if desired, sprinkle with coconut and chopped nuts, ( macadamia) for a twist.PS.Use whole eggs.
To add more pineapple flavor: simply replace the buttermilk with the juice drained from the pineapple. Add water, if needed to equal the 1-1/4 cup. Fold the crushed pineapple into pudding mixture. Whipped topping, if desired, sprinkle with coconut and chopped nuts, ( macadamia) for a twist.
PS.
Use whole eggs.
Reviewed on May. 12, 2008 by tetleysmom
First of all, how miniscule a piece of cake do you get by getting 18 servings out of a 9x13 cake?!I made this recipe for Mother's Day and was less than impressed. I realize it's a lower fat recipe, but I found the cake itself to be very, very dry. I did not overbake it as at 25 mins, the toothpick came out a bit sticky; baked for 5 mins more. Used brand-name ingredients (Duncan Hines, Phil. cream cheese, Jello pudding, Dole pineapple; Cool Whip, Baker's Coconut). There was no distinct pineapple flavor as I expected, and the pudding/cream cheese layer offered up not much flavor either. The first thing my husband said after eating his piece of cake was plain and simple: I don't like it. I'm sorry this turned out the way it did, and I'm very doubtful I'll make it again.
First of all, how miniscule a piece of cake do you get by getting 18 servings out of a 9x13 cake?!
I made this recipe for Mother's Day and was less than impressed. I realize it's a lower fat recipe, but I found the cake itself to be very, very dry. I did not overbake it as at 25 mins, the toothpick came out a bit sticky; baked for 5 mins more. Used brand-name ingredients (Duncan Hines, Phil. cream cheese, Jello pudding, Dole pineapple; Cool Whip, Baker's Coconut). There was no distinct pineapple flavor as I expected, and the pudding/cream cheese layer offered up not much flavor either. The first thing my husband said after eating his piece of cake was plain and simple: I don't like it. I'm sorry this turned out the way it did, and I'm very doubtful I'll make it again.
Reviewed on May. 05, 2008 by annjosefoski
Reviewed on May. 03, 2008 by jneu
this sounds so refreshing. Will give it a try
Reviewed on May. 02, 2008 by Dutaxa
Just because he has heart disease doesn't mean he can't eat it, mine does too but the key is moderation as his cardioligist says " Don't eat the whole damn cake!!!!" Marilyn
Just because he has heart disease doesn't mean he can't eat it, mine does too but the key is moderation as his cardioligist says " Don't eat the whole damn cake!!!!"
Marilyn
Reviewed on May. 02, 2008 by cansas
Re: HAWAIIAN WEDDING CAKEI have been making this cake for many years. When I was working and we would have a potluck everyone of my co-workers ask for this cake. Also I have been ask to make it for summer wedding receptions. It is so delish. I all ways say pray over it and then the calories don't count.
Re: HAWAIIAN WEDDING CAKE
I have been making this cake for many years. When I was working and we would have a potluck everyone of my co-workers ask for this cake. Also I have been ask to make it for summer wedding receptions. It is so delish. I all ways say pray over it and then the calories don't count.
Reviewed on May. 02, 2008 by Southernmama
If the cake is too rich, too fattening, too high in cholesterol, obviously not a bowl of sugar-free gelatin, for crying out loud.. DON'T MAKE IT! I made it, my family loved it and you can bet I'll be doing it again. Worrying over what might happen, what could happen will also lead you to an early grave. This is a lovely recipe and I appreciate you sharing it. Many thanks!
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013