Name: Hawaiian Wedding Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 box yellow cake mix (15.25 oz); 1 can (20 oz) crushed pineapple in juice (undrained); 1/2 cup granulated sugar; 1 package (3.4 oz) instant vanilla pudding mix; 1 1/2 cups cold milk; 1 container (8 oz) whipped topping (thawed); 1 cup sweetened shredded coconut; 1/2 cup chopped pecans (optional)

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There’s something undeniably magical about a bite of Hawaiian Wedding Cake — a dreamy, sunshine-sweet dessert brimming with the flavors of coconut and pineapple, topped with velvety pudding and dollops of fluffy whipped topping. This crowd-pleasing sheet cake is as easy to put together as it is showstopping, making it a favorite for potlucks, birthdays, and, of course, summer celebrations where you want to share a real burst of tropical happiness.

Hawaiian Wedding Cake Recipe - Recipe Image

Ingredients You’ll Need

For the Cake:
- 1 box yellow cake mix (15.25 oz)
For the Pineapple Layer:
- 1 can (20 oz) crushed pineapple in juice (undrained)
- 1/2 cup granulated sugar
For the Pudding Layer:
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold milk
For Topping:
- 1 container (8 oz) whipped topping (thawed)
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans (optional)

How to Make Hawaiian Wedding Cake

Step 1: Bake the Cake Base

Preheat your oven to 350°F (175°C) and give your 9×13-inch baking dish a good greasing so the cake comes out effortlessly. Prepare the yellow cake mix according to package instructions, then pour the batter into the pan and bake until golden and fragrant. You’ll know it’s ready when a toothpick comes out clean from the center! Let the cake cool just slightly, so it’s still warm and can soak up all the delicious juiciness in the next step.

Step 2: Create the Pineapple Layer

While the cake is cooling, combine the entire can of crushed pineapple (juice included) with the granulated sugar in a saucepan set over medium heat. Bring this combo to a boil — it’ll fill your kitchen with the most tempting fruity scent — then remove from the heat. With a spoon, gently spread the warm pineapple mixture evenly over the just-baked cake. Give it time to soak in and cool completely; this is where the magic happens!

Step 3: Prepare the Creamy Pudding Layer

In a medium bowl, whisk the instant vanilla pudding mix with cold milk for about two minutes, until it thickens into a gorgeous, spoonable custard. Carefully spread this pudding over the cooled, pineapple-infused cake, covering every corner so each serving gets its fair share of creamy goodness.

Step 4: Add Whipped Topping and Coconut

Once the pudding has set up a bit, layer on the thawed whipped topping. Use a spatula to swoop and swirl it over the cake, giving it some extra flair. Now, sprinkle generously with sweetened shredded coconut, ensuring there’s a bit in every bite. If you love a little crunch, scatter those optional chopped pecans over the top as well.

Step 5: Chill Before Serving

Pop your masterpiece into the refrigerator for at least two hours. This chilling time sets all the layers together and lets the flavors mingle, resulting in the ultra-refreshing treat known as Hawaiian Wedding Cake. Slice and serve cold for the most satisfying, cooling dessert experience!

How to Serve Hawaiian Wedding Cake

Garnishes

A beautiful dessert deserves a little extra flourish! Try adding maraschino cherries for a pop of color, a dusting of toasted coconut, or even a few delicate mint leaves for a touch of freshness on each slice. If you’re serving this at a party, consider a shower of rainbow sprinkles to make your Hawaiian Wedding Cake extra-festive.

Side Dishes

While Hawaiian Wedding Cake truly shines on its own, you can turn dessert into a tropical affair by serving it alongside scoops of mango or coconut sorbet. Fresh fruit like sliced kiwi, strawberries, or juicy orange segments pair beautifully, keeping things light and vibrant.

Creative Ways to Present

For special occasions, try serving the cake as mini parfaits by layering cubes of cake, pineapple, and pudding in glass jars. Or, use a biscuit cutter to cut round portions and plate them on individual dishes, each with a swirl of whipped cream and a sprinkle of coconut. Hawaiian Wedding Cake even makes a lovely cupcake-style treat if you want easy, portable dessert servings!

Make Ahead and Storage

Storing Leftovers

Hawaiian Wedding Cake holds up beautifully in the refrigerator. Simply cover the pan tightly with plastic wrap or foil, or transfer leftovers to an airtight container. Enjoy within 3-4 days for maximum freshness, though it rarely lasts that long!

Freezing

Yes, you can freeze this cake! For best results, slice individual portions and wrap them well in plastic wrap before placing them in a freezer bag or airtight container. The cake (including the pudding and topping) will keep for up to 2 months. Thaw slices in the fridge overnight and enjoy as a cold treat.

Reheating

Hawaiian Wedding Cake is best served cold or at room temperature, so no reheating is necessary. Simply remove from the fridge and let sit out for 15-20 minutes if you prefer a softer bite. The flavors really shine when the cake isn’t icy cold!

FAQs

What makes Hawaiian Wedding Cake different from other cakes?

It’s all about those lush layers: moist yellow cake, juicy pineapple, creamy vanilla pudding, and a dreamy crown of coconut and whipped topping. Hawaiian Wedding Cake stands out because it’s light yet intensely flavorful, and every bite feels like a little trip to paradise.

Can I use fresh pineapple instead of canned?

Absolutely! If you have fresh pineapple, chop it very finely and include any juice it releases. The convenience of canned pineapple (with its syrupy, sweet juice) contributes to the cake’s classic texture, but fresh pineapple can work in a pinch and will add a lovely brightness.

Is there a dairy-free version of this cake?

You can easily make a dairy-free Hawaiian Wedding Cake. Swap the regular instant pudding for a plant-based alternative, use almond or oat milk, and select a non-dairy whipped topping. Just be sure to double-check your cake mix and pudding labels to ensure they fit your dietary needs.

Can I prepare this cake in advance for a party?

Definitely! Hawaiian Wedding Cake actually gets better as it sits, giving the layers time to meld and deepen in flavor. Make it a day ahead, store it chilled, and let your guests marvel at how the flavors sing when you bring out the cake.

What other toppings can I use besides coconut and pecans?

Feel free to mix things up! Try toasted macadamia nuts for a tropical spin, diced dried pineapple, or even a drizzle of caramel sauce for extra indulgence. The cake is a great base for all kinds of personal twists.

Final Thoughts

I hope you’ll give this Hawaiian Wedding Cake a try and let it bring a little island happiness to your table. It’s an easy, smile-worthy treat that always gets rave reviews, and I can’t wait for you to share it with friends and family. Happy baking!

Hawaiian Wedding Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 15 reviews

Author: admin
Total Time: 50 minutes (plus chilling time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A delightful and tropical dessert, Hawaiian Wedding Cake is a luscious combination of pineapple, coconut, and vanilla pudding layered on a moist yellow cake base. Topped with whipped cream, shredded coconut, and pecans, this sheet cake is a perfect treat for any occasion.

Ingredients

Scale

For the Cake:

1 box yellow cake mix (15.25 oz)

For the Pineapple Layer:

1 can (20 oz) crushed pineapple in juice (undrained)
1/2 cup granulated sugar

For the Pudding Layer:

1 package (3.4 oz) instant vanilla pudding mix
1 1/2 cups cold milk

For Topping:

1 container (8 oz) whipped topping (thawed)
1 cup sweetened shredded coconut
1/2 cup chopped pecans (optional)

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Instructions

Preheat the oven: Preheat to 350°F (175°C) and grease a 9×13-inch baking dish.
Bake the Cake: Prepare and bake the yellow cake mix according to package instructions. Let cool.
Make Pineapple Layer: Heat crushed pineapple and sugar in a saucepan, then spoon over warm cake. Cool.
Prepare Pudding: Whisk vanilla pudding mix and milk until thickened. Spread over cake.
Add Toppings: Top with whipped topping, coconut, and pecans. Chill for at least 2 hours before serving.