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Five Layer Wedding Cake
Prep Time: 10 mins
Cook Time: 35 mins
Yield: 12
Ingredients
- 1 cup butter, softened
- 1 1⁄2 cups white sugar
- 4 large eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup pineapple juice
Cream Cheese Layer
- 8 ounces cream cheese, room temperature
- 1 1⁄2 cups milk
- 1 instant banana pudding mix
Pineapple layer
- 15 ounces crushed pineapple, juices strained and saved for cake
Whipped Cream Layer
- 1 pint heavy whipping cream
- 1⁄4 powdered sugar
Coconut layer
- 2 cups sweetened and shredded coconut, toasted
Directions
Preheat the oven to 350 degrees | spray a 9-inch by a 13-inch baking dish with nonstick spray
Cake
- In a large bowl, cream butter and sugar until light and fluffy.
- Then mix in vanilla and one egg at a time, mix well after each additional egg.
- In another bowl, whisk flour, baking powder, and salt; add to creamed mixture alternately with pineapple juice, beating well after each addition, starting and ending with the flour mixture.
- Pour cake batter into the cake pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
Frosting
- Toast coconut in a 350-degree oven for 10-12 minutes or until lightly toasted brown and allow to cool completely.
- Meanwhile, using a mixer, beat cream cheese until light and fluffy. Then slowly, add milk and banana pudding. Beat until smooth, some lumps may remain. Spread the cream cheese mixture over the cake.
- Then sprinkle the crushed and drained pineapple over the cream cheese layer.
- Whip the cream, adding powder sugar and vanilla, until fairly firm peaks form. Layer over crushed pineapple.
- Sprinkle toasted coconut over whipped cream and enjoy!