Name: Hawaiian Wedding Cake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1 package yellow cake mix (regular size) -; 1-1/4 cups buttermilk -; 4 large egg whites -; 1 large egg -; 1 package (8 ounces) reduced-fat cream cheese, cubed -; 1 cup cold 2% milk -; 1 package (1 ounce) sugar-free instant vanilla pudding mix -; 2 cans (one 20 ounces, one 8 ounces) unsweetened crushed pineapple, drained -; 1 carton (8 ounces) frozen fat-free whipped topping, thawed -; 1/2 cup sweetened shredded coconut, toasted -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Hawaiian Wedding Cake

1. 1 package yellow cake mix (regular size) -

2. 1-1/4 cups buttermilk -

3. 4 large egg whites -

4. 1 large egg -

5. 1 package (8 ounces) reduced-fat cream cheese, cubed -

6. 1 cup cold 2% milk -

7. 1 package (1 ounce) sugar-free instant vanilla pudding mix -

8. 2 cans (one 20 ounces, one 8 ounces) unsweetened crushed pineapple, drained -

9. 1 carton (8 ounces) frozen fat-free whipped topping, thawed -

10. 1/2 cup sweetened shredded coconut, toasted -

How to cook deliciously - Hawaiian Wedding Cake

1. Stage

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.

2. Stage

Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

3. Stage

In a small bowl, beat cream cheese until fluffy. Gradually beat in milk add pudding mix until well blended. Spread over the cake. Top with pineapple and whipped topping. Sprinkle with coconut. Store in the refrigerator.