Chinese Wedding Cake
A delightful layered dessert featuring a moist yellow cake base topped with a creamy pineapple mixture, whipped topping, and coconut, perfect for celebrations or special occasions.
Ingredients
Instructions
- Prepare yellow cake mix according to package directions.
- Bake in a 9 x 13-inch pan.
- Allow the cake to cool completely.
- Beat together drained crushed pineapple, cream cheese, instant vanilla pudding, and milk until smooth.
- Spread the pineapple mixture evenly over the cooled cake.
- Top with a layer of Cool Whip.
- Sprinkle with coconut.
- Refrigerate until ready to serve.
Tips & Substitutions
For a richer flavor, consider using a homemade yellow cake instead of a box mix. If you're short on time, you can substitute the crushed pineapple with canned peaches or pears. To make this recipe lighter, opt for a low-fat cream cheese and sugar-free pudding mix. Be sure to drain the pineapple well to avoid a soggy cake.
Serving Suggestions
Serve slices of this Chinese Wedding Cake chilled for the best taste. It pairs beautifully with fresh fruit or a light dessert tea. Consider serving it alongside traditional Chinese recipes like Noky(Small Dumplings) for a unique dessert spread that guests will love.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing individual slices wrapped tightly in plastic wrap, which can last for up to 2 months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Chinese Wedding Cake contains roughly 323 calories, with 4g protein, 55g carbohydrates, and 10g fat. It is a good source of iron (12% of the Daily Value) and calcium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Just prepare it, let it cool completely, and refrigerate it until you're ready to serve. This actually allows the flavors to meld together beautifully.
What can I use instead of Cool Whip?
If you prefer, you can use freshly whipped cream as a substitute for Cool Whip. Just beat heavy cream with a bit of sugar until peaks form for a more homemade touch.
Is there a way to make this recipe gluten-free?
Absolutely! You can substitute the yellow cake mix with a gluten-free cake mix. Just ensure that all other ingredients, like the instant pudding and Cool Whip, are also gluten-free to keep the dish safe for those with gluten sensitivities.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).