Hawaiian Wedding Cake

INGREDIENTS:

The secret to this cake’s success lies in its simple yet flavorful ingredients. Here’s what you’ll need:

For the Cake:

1 box yellow cake mix (about 15–18 oz)

1 can (20 oz) crushed pineapple (undrained)

1 package (3.4 oz) instant vanilla pudding mix

1/2 cup vegetable oil

4 large eggs

1 cup chopped pecans or walnuts

1 cup shredded sweetened coconut

For the Glaze:

1/2 cup granulated sugar

1/2 cup pineapple juice (reserved from the can of crushed pineapple)

1/4 cup butter (melted)

Optional Garnish:

Additional shredded coconut

Chopped nuts

Maraschino cherries

DIRECTIONS:

Ready to create this tropical masterpiece? Follow these easy steps:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or spray it with nonstick cooking spray for easy removal.

Step 2: Mix the Batter

In a large mixing bowl, combine the yellow cake mix, crushed pineapple (with its juice), instant pudding mix, vegetable oil, and eggs. Beat with a hand mixer or stand mixer on medium speed for 2–3 minutes, or until smooth and well combined.

Step 3: Add the Mix-Ins

Gently fold in the chopped nuts and shredded coconut using a spatula. Be careful not to overmix—you want to maintain the texture of the nuts and coconut.

Step 4: Bake the Cake

Pour the batter into the prepared Bundt pan, spreading it evenly. Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.

Step 5: Make the Glaze

While the cake is cooling, prepare the glaze. In a small saucepan, combine the granulated sugar, reserved pineapple juice, and melted butter. Cook over medium heat, stirring constantly, until the sugar …