Banana Pineapple Pudding Cake (Hawaiian Wedding Cake)
This Banana Pineapple Pudding Cake brings back all the best memories with layers of soft yellow cake, creamy pudding, fresh bananas, and warm pineapple. I always use my go-to vanilla cake mix from @xobakingco, which makes the whole thing easy to pull together and honestly just tastes better than anything else I’ve tried from a box.
Ingredients
- 1 pkgxo baking vanilla cake mix (or homemade, see note below)
- 120 oz can crushed pineapple (with juice)
- 2 tbspcoconut sugar (or sub with brown sugar, or omit for less sweetness)
- 4 largebananas (sliced)
- 15.1 oz box instant vanilla pudding
- 2 cupsmilk
- 18 oz container whipped cream topping
- ½ cupchopped walnuts
Directions
Bake the cake:
- 1
Preheat oven to 350°F. Spray a 9x13 cake pan with nonstick spray. Prepare and bake the xo baking co vanilla cake mix according to instructions or homemade cake (see note). Let it cool for 30 minutes.
Cook the pineapple:
- 1
While the cake bakes, pour the crushed pineapple (with juice) into a saucepan. Add coconut sugar and simmer over medium-low heat for 5–8 minutes until slightly thickened. Remove from heat and set aside.
Assemble the base:
- 1
Once the cake has cooled slightly, pour the warm pineapple mixture evenly over it. Let it cool completely at room temperature.
Make the pudding:
- 1
Prepare vanilla pudding with 2 cups of milk. Let it set briefly.
Layer it up:
- 1
Top the cake with sliced bananas. Spread vanilla pudding over the bananas. Top with whipped cream and sprinkle with chopped walnuts.
Chill or serve:
- 1
Serve immediately or refrigerate for 1–2 hours to allow the flavors to meld.