Introduction: Can a Dessert Transport You to the Tropics?
Ever dreamed of a dessert that captures the vibrant, sunny flavors of Hawaii? Hawaiian Wedding Cake is a tropical delight, layering a moist yellow cake with juicy pineapple, creamy pudding frosting, and crunchy coconut, walnuts, and maraschino cherries. Perfect for celebrations, potlucks, or a sweet escape, this easy, no-fuss cake is as beautiful as it is delicious. Ready to bake a slice of island paradise? Let’s dive into this refreshing recipe!
Overview: Why Hawaiian Wedding Cake is a Tropical Treasure
Hawaiian Wedding Cake is a crowd-pleasing dessert known for its moist cake base, fruity pineapple layer, and creamy, tropical topping. Its simplicity and bold flavors make it a standout. Here’s what makes it special:
- Time Requirement: About 10 minutes to prep, 25-30 minutes to bake, plus cooling and assembly time.
- Difficulty Level: Easy—ideal for beginners, using a cake mix and simple layering.
- Why It’s Special: The combination of juicy pineapple, creamy pudding frosting, and crunchy toppings creates a delightful mix of textures and tropical flavors. This recipe yields 14 servings, perfect for parties or gatherings.
Ideal for birthdays, luaus, or any occasion calling for a vibrant dessert, this cake brings a taste of the tropics to your table.
Essential Ingredients
Hawaiian Wedding Cake uses a mix of store-bought and fresh ingredients for its tropical flair. Here’s what you’ll need for 14 servings:
- 1 (15.25-ounce) package yellow cake mix: The moist, fluffy base (plus ingredients listed on the box, typically eggs, oil, and water).
- 2 (20-ounce) cans crushed pineapple, drained: Adds juicy, tropical sweetness.
- 1 (3.4-ounce) package instant vanilla pudding mix: Forms the creamy frosting base.
- 1 (8-ounce) package cream cheese: Adds richness and tang to the frosting.
- 1 (8-ounce) container frozen whipped topping, thawed: Lightens the frosting for a fluffy texture.
- ½ cup flaked coconut: Provides a tropical, chewy topping.
- ½ cup chopped walnuts: Adds crunch and nutty flavor.
- ½ (10-ounce) jar maraschino cherries: Brings a pop of color and sweetness.
Why These Ingredients Matter
- Crushed Pineapple: Infuses the cake with tropical juiciness and natural sweetness.
- Pudding Mix and Cream Cheese: Create a rich, creamy frosting with a tangy balance.
- Coconut and Walnuts: Add texture and nutty, tropical notes.
- Maraschino Cherries: Provide a vibrant, sweet garnish that screams celebration.
Substitutions and Variations
- Cake Mix: Use white or pineapple-flavored cake mix for a twist, following package instructions.
- Pineapple: Use fresh crushed pineapple (drained) or pineapple tidbits for a chunkier texture.
- Pudding Mix: Swap vanilla for coconut or banana pudding mix for extra tropical flavor.
- Cream Cheese: Use light cream cheese for a less rich frosting, or mascarpone for a creamier option.
- Whipped Topping: Make your own whipped cream (whip 1 cup heavy cream with 2 tablespoons sugar) or use a dairy-free whipped topping.
- Vegan Option: Use a vegan cake mix (with plant-based substitutes for eggs and oil), vegan cream cheese, dairy-free whipped topping, and ensure cherries are vegan-friendly.
- Gluten-Free: Use a gluten-free yellow cake mix and verify pudding mix is gluten-free.
Step-by-Step Instructions
Making Hawaiian Wedding Cake is a breeze, with simple steps to create a stunning, tropical dessert. Let’s get started!
Step 1: Gather and Prep
- Gather 1 (15.25-ounce) yellow cake mix, 2 (20-ounce) cans crushed pineapple, 1 (3.4-ounce) instant vanilla pudding mix, 1 (8-ounce) package cream cheese, 1 (8-ounce) container frozen whipped topping, ½ cup flaked coconut, ½ cup chopped walnuts, and ½ (10-ounce) jar maraschino cherries.
- Drain the crushed pineapple well, pressing out excess juice to avoid a soggy cake.
- Thaw the whipped topping in the refrigerator if frozen.
Tip: Use a fine-mesh strainer to drain pineapple thoroughly for the best cake texture.
Step 2: Bake the Cake
- Prepare and bake the yellow cake mix according to package directions in a 10×15-inch baking pan (typically 350°F for 25-30 minutes, using eggs, oil, and water as specified).
- Remove from the oven and let cool completely in the pan on a wire rack.
Tip: Test doneness with a toothpick inserted in the center; it should come out clean.
Step 3: Add the Pineapple Layer
- Spread the drained crushed pineapple evenly over the cooled cake, creating a juicy, tropical layer.
Tip: Ensure the cake is fully cooled to prevent the pineapple from sinking or making the cake soggy.
Step 4: Make the Frosting
- Prepare the instant vanilla pudding mix according to package directions (typically mixing with 2 cups cold milk) and set aside to thicken, about 5 minutes.
- In a medium bowl, beat 1 (8-ounce) package cream cheese with an electric mixer until smooth and fluffy, about 1-2 minutes.
- Gradually mix in the prepared pudding until well combined.
- Fold in 1 (8-ounce) container thawed whipped topping until smooth and fluffy.
Tip: Use a spatula to gently fold in the whipped topping to maintain its airy texture.
Step 5: Frost and Decorate
- Spread the pudding-cream cheese frosting evenly over the pineapple layer, covering the cake completely.
- Sprinkle ½ cup flaked coconut and ½ cup chopped walnuts evenly over the frosting.
- Dot the top with maraschino cherries, either whole or halved, for a colorful garnish.
Tip: Arrange cherries in a pattern (like rows or clusters) for a festive, polished look.
Step 6: Chill and Serve
- Refrigerate the cake for at least 1 hour to set the frosting and meld the flavors.
- Slice into 14 pieces and serve chilled.
Tip: Use a sharp knife wiped clean between cuts for neat slices.
Assembly: Building the Perfect Hawaiian Wedding Cake
Assembling Hawaiian Wedding Cake is all about layering flavors and textures for a tropical masterpiece. Here’s how to make it shine:
- Cake Base: Bake a moist, even cake layer as the sturdy foundation.
- Pineapple Layer: Spread pineapple evenly for consistent tropical flavor in every bite.
- Frosting: Apply a smooth, thick layer of frosting to encase the pineapple and create a creamy contrast.
- Toppings: Distribute coconut, walnuts, and cherries evenly for a colorful, textured finish.
- Presentation: Serve in the baking dish or transfer to a platter to showcase the vibrant toppings.
Presentation Tips
- Garnish with extra coconut or a few pineapple slices for an island vibe.
- Serve in clear glass dishes to show off the layers for individual portions.
- Add edible flowers or mint leaves for a luau-inspired touch.
Storage and Make-Ahead Tips
Hawaiian Wedding Cake is perfect for making ahead and stores well for enjoying over a few days.
- Storage:
- Store covered in the refrigerator for up to 5 days due to the cream cheese and whipped topping.
- Freeze the assembled cake (wrapped tightly in plastic wrap and foil) for up to 2 months. Thaw in the fridge overnight before serving.
- Make-Ahead:
- Bake the cake a day ahead and store covered at room temperature.
- Prepare the frosting up to a day ahead and refrigerate; stir gently before spreading.
- Assemble the cake a day in advance for the best flavor, chilling to set the layers.
Tip: Cover tightly to prevent the cake from absorbing fridge odors.
Recipe Variations
Hawaiian Wedding Cake is versatile and easy to customize. Here are some fun twists:
- Mango Hawaiian Cake: Replace one can of pineapple with crushed mango for a different tropical flavor.
- Coconut Cream Cake: Use coconut pudding mix and add ¼ cup toasted coconut to the frosting.
- Nut-Free Cake: Omit walnuts and double the coconut or add crushed pretzels for crunch.
- Gluten-Free: Use a gluten-free yellow cake mix and ensure pudding mix is gluten-free.
- Mini Hawaiian Cakes: Bake in muffin tins for individual portions, adjusting bake time to 15-20 minutes, and top as directed.
Conclusion: Savor a Slice of Paradise!
Hawaiian Wedding Cake is the dessert that brings tropical joy to every bite. With its moist cake, juicy pineapple, creamy frosting, and crunchy, colorful toppings, it’s a perfect treat for celebrations, potlucks, or a sunny day at home. Quick to assemble and bursting with island flavors, this cake is sure to impress. So, grab your cake mix, whip up this tropical delight, and enjoy a taste of Hawaii. We’d love to hear how your cake turns out—share your creations in the comments or on social media!
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Hawaiian Wedding Cake
Description
Ever dreamed of a dessert that captures the vibrant, sunny flavors of Hawaii? Hawaiian Wedding Cake is a tropical delight, layering a moist yellow cake with juicy pineapple, creamy pudding frosting, and crunchy coconut, walnuts, and maraschino cherries
Ingredients
Hawaiian Wedding Cake uses a mix of store-bought and fresh ingredients for its tropical flair. Here’s what you’ll need for 14 servings:
- 1 (15.25-ounce) package yellow cake mix: The moist, fluffy base (plus ingredients listed on the box, typically eggs, oil, and water).
- 2 (20-ounce) cans crushed pineapple, drained: Adds juicy, tropical sweetness.
- 1 (3.4-ounce) package instant vanilla pudding mix: Forms the creamy frosting base.
- 1 (8-ounce) package cream cheese: Adds richness and tang to the frosting.
- 1 (8-ounce) container frozen whipped topping, thawed: Lightens the frosting for a fluffy texture.
- ½ cup flaked coconut: Provides a tropical, chewy topping.
- ½ cup chopped walnuts: Adds crunch and nutty flavor.
- ½ (10-ounce) jar maraschino cherries: Brings a pop of color and sweetness.
Why These Ingredients Matter
- Crushed Pineapple: Infuses the cake with tropical juiciness and natural sweetness.
- Pudding Mix and Cream Cheese: Create a rich, creamy frosting with a tangy balance.
- Coconut and Walnuts: Add texture and nutty, tropical notes.
- Maraschino Cherries: Provide a vibrant, sweet garnish that screams celebration.
Substitutions and Variations
- Cake Mix: Use white or pineapple-flavored cake mix for a twist, following package instructions.
- Pineapple: Use fresh crushed pineapple (drained) or pineapple tidbits for a chunkier texture.
- Pudding Mix: Swap vanilla for coconut or banana pudding mix for extra tropical flavor.
- Cream Cheese: Use light cream cheese for a less rich frosting, or mascarpone for a creamier option.
- Whipped Topping: Make your own whipped cream (whip 1 cup heavy cream with 2 tablespoons sugar) or use a dairy-free whipped topping.
- Vegan Option: Use a vegan cake mix (with plant-based substitutes for eggs and oil), vegan cream cheese, dairy-free whipped topping, and ensure cherries are vegan-friendly.
- Gluten-Free: Use a gluten-free yellow cake mix and verify pudding mix is gluten-free.
Instructions
Step 1: Gather and Prep
- Gather 1 (15.25-ounce) yellow cake mix, 2 (20-ounce) cans crushed pineapple, 1 (3.4-ounce) instant vanilla pudding mix, 1 (8-ounce) package cream cheese, 1 (8-ounce) container frozen whipped topping, ½ cup flaked coconut, ½ cup chopped walnuts, and ½ (10-ounce) jar maraschino cherries.
- Drain the crushed pineapple well, pressing out excess juice to avoid a soggy cake.
- Thaw the whipped topping in the refrigerator if frozen.
Tip: Use a fine-mesh strainer to drain pineapple thoroughly for the best cake texture.
Step 2: Bake the Cake
- Prepare and bake the yellow cake mix according to package directions in a 10×15-inch baking pan (typically 350°F for 25-30 minutes, using eggs, oil, and water as specified).
- Remove from the oven and let cool completely in the pan on a wire rack.
Tip: Test doneness with a toothpick inserted in the center; it should come out clean.
Step 3: Add the Pineapple Layer
- Spread the drained crushed pineapple evenly over the cooled cake, creating a juicy, tropical layer.
Tip: Ensure the cake is fully cooled to prevent the pineapple from sinking or making the cake soggy.
Step 4: Make the Frosting
- Prepare the instant vanilla pudding mix according to package directions (typically mixing with 2 cups cold milk) and set aside to thicken, about 5 minutes.
- In a medium bowl, beat 1 (8-ounce) package cream cheese with an electric mixer until smooth and fluffy, about 1-2 minutes.
- Gradually mix in the prepared pudding until well combined.
- Fold in 1 (8-ounce) container thawed whipped topping until smooth and fluffy.
Tip: Use a spatula to gently fold in the whipped topping to maintain its airy texture.
Step 5: Frost and Decorate
- Spread the pudding-cream cheese frosting evenly over the pineapple layer, covering the cake completely.
- Sprinkle ½ cup flaked coconut and ½ cup chopped walnuts evenly over the frosting.
- Dot the top with maraschino cherries, either whole or halved, for a colorful garnish.
Tip: Arrange cherries in a pattern (like rows or clusters) for a festive, polished look.
Step 6: Chill and Serve
- Refrigerate the cake for at least 1 hour to set the frosting and meld the flavors.
- Slice into 14 pieces and serve chilled.
Tip: Use a sharp knife wiped clean between cuts for neat slices.
FAQs
1. Why is my cake soggy?
Sogginess can result from underdrained pineapple or an underbaked cake. Drain pineapple thoroughly and ensure the cake is fully baked.
2. Can I use fresh pineapple instead of canned?
Yes, but crush fresh pineapple and drain well to avoid excess moisture.
3. Is this cake gluten-free?
Not as written, but use a gluten-free yellow cake mix and verify pudding mix is gluten-free.
4. Can I make this without cream cheese?
Yes, but the frosting will be less tangy. Double the pudding mix and whipped topping for a lighter frosting.
5. Can I make this ahead?
Yes! Assemble a day ahead and refrigerate to let the flavors meld.
6. Can I use pecans instead of walnuts?
Yes, pecans or macadamia nuts work great for a tropical twist.
7. What are the health benefits of this cake?
Pineapple provides vitamin C and fiber, while walnuts offer healthy fats. Enjoy in moderation due to sugar and fat content.