Every year before Thanksgiving, I always look forward to eating my grandmother’s Hawaiian wedding cake. While a Hawaiian cake is not specifically meant for Thanksgiving, a great majority of families have some sort of significant food that most other families would not serve during Thanksgiving. Luckily for myself, I am always able to soothe my sweet tooth with her signature dish. Hawaiian wedding cake consists of a pineapple and yellow pudding mixture as the filling, coconut shreds on either the inside or outside of the cake, a whipped topping of some sort, and crumbled nuts over the entire cake. The texture of the dish is very soft and airy, as if it melts in the mouth. Since the texture is like this, it is easy, even for people without sweet teeth, to sit down and eat several slices of the cake without getting full. Not only that, but it has been widely accepted to eat dinner before dessert, anyways. This means that, if dinner were very filling, the cake could still be eaten. Nevertheless, Hawaiian wedding cake is by far one of my most anticipated “November” foods; most people, like myself, always wait for one specific food served only during special holidays. For me, this dessert is that food. Overall, while the cake is delicious, it is not my “favorite” food; Hawaiian wedding cake is just my favorite “November” food, which I also happen to anticipate for most of the year, if that makes sense.