Hawaiian Wedding Cake Recipe

Hawaiian Wedding Cake is a brilliant, sunshiny dessert that bursts with tropical flavor in every bite. It’s a harmonious marriage of soft, fluffy yellow cake, sweet-tart pineapple, creamy vanilla pudding, a cloud-like whipped topping, and the irresistible crunch of coconut and pecans. This cake never fails to spark joy whether served at a backyard gathering or cherished as a weeknight treat, and its effortless preparation makes it one to come back to again and again. If you love desserts that are both crowd-pleasing and deeply comforting, let this spirited classic sweep you away to a paradise of flavor!

this Recipe

Ingredients You’ll Need

• Cake:

  • 1 box yellow cake mix (15.25 oz)

  Pineapple Topping:

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

  Pudding Layer:

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

  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 Yellow Cake

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. Prepare the yellow cake mix according to the package instructions, then pour the batter into the prepared dish and bake until golden and springy—about 25 to 30 minutes. This reliable cake base provides the perfect, sturdy-yet-tender foundation for all the luscious layers to follow.

Step 2: Make and Spread the Pineapple Topping

While the cake is still slightly warm from the oven, combine the undrained crushed pineapple and sugar in a saucepan over medium heat. Bring this mixture to a gentle boil, letting the sugar melt and the pineapple get extra juicy. Take it off the heat and immediately spoon every drop evenly across the top of the cake. The warmth allows the pineapple to seep in, infusing every slice with bright, tangy sweetness.

Step 3: Let the Cake Cool Completely

After applying the pineapple topping, patience is key—let the cake cool completely. This ensures the pudding layer won’t melt when spread and keeps those gorgeous, defined layers you’ll want in every slice of your Hawaiian Wedding Cake.

Step 4: Whisk and Spread the Vanilla Pudding Layer

Next, in a medium bowl, whisk the instant vanilla pudding mix with cold milk for about two minutes until it thickens to a silky, spreadable texture. Gently smooth the pudding over the cooled pineapple-topped cake, ensuring an even and generous layer that will delight every forkful.

Step 5: Add Whipped Topping, Coconut, and Pecans

Now for the finishing touches: spread the whipped topping evenly over the pudding. Sprinkle the sweetened shredded coconut generously across the surface, and, if you like a nutty crunch, add a scatter of chopped pecans. Each bite is now a journey through creaminess, crunch, and sunshine-bright flavor!

Step 6: Chill Before Serving

Pop the pan in the refrigerator for at least two hours (or overnight if you’re making ahead). Chilling allows the layers to set and the flavors to mingle beautifully, ensuring your first slice is as clean, cool, and satisfying as possible.

How to Serve Hawaiian Wedding Cake

Garnishes

Dress up your Hawaiian Wedding Cake with marvelously simple garnishes: a maraschino cherry on each piece, extra toasted coconut, or even candied pineapple tidbits will add color and extra tropical flair. Don’t forget a sprig of fresh mint for a pop of green that makes each plate look effortlessly celebratory.

Side Dishes

Pair your slice with fresh tropical fruit—like mango, kiwi, or papaya—which echoes and enhances the flavors of the cake without overwhelming its delicate sweetness. For a truly special event, serve it with a scoop of vanilla bean ice cream or a dollop of pineapple sorbet for an extra cool finish.

Creative Ways to Present

For a party or festive potluck, cut your Hawaiian Wedding Cake into neat squares and place each on a cupcake liner for a grab-and-go treat. You can also layer the cake, pudding, and toppings into individual mason jars for an adorable, portable dessert. Personal touches like cocktail umbrellas or edible flowers instantly transport your guests to a tropical paradise.

Make Ahead and Storage

Storing Leftovers

Any leftover Hawaiian Wedding Cake is a true gift in your refrigerator. Simply cover the pan tightly with plastic wrap or aluminum foil and refrigerate for up to four days. The cake only gets moister and more flavorful as the layers continue to meld.

Freezing

Want to stash away some cake for another day? You absolutely can! Freeze individual slices on a tray, then transfer to an airtight container or freezer-safe bag. This way, you can pull out one piece at a time for a solo treat whenever the craving strikes. Just be sure to enjoy within one month for best texture.

Reheating

Hawaiian Wedding Cake is at its best served chilled, so reheating isn’t necessary. If frozen, let slices thaw in the fridge overnight (or at room temperature for about 30 minutes) before digging in. The cake stays cool, creamy, and refreshing—just like a bite of vacation.

FAQs

Can I make Hawaiian Wedding Cake a day ahead?

Absolutely! In fact, making the cake a day in advance lets the flavors meld together and often results in an even tastier, more cohesive dessert. Just keep it well covered in the fridge until you’re ready to serve.

What if I don’t have instant pudding mix?

If you’re without instant vanilla pudding mix, try using homemade vanilla pastry cream or even a stabilized whipped cream layer. Be sure whatever you use will hold up well under the whipped topping and won’t soak into the cake.

Can I substitute the pecans?

Definitely! Pecans add a wonderful crunch, but you can swap them out for walnuts, macadamia nuts, or even skip the nuts entirely for a nut-free version that still captures the spirit of Hawaiian Wedding Cake.

Is there a way to make this cake dairy-free?

With a few simple swaps, you can absolutely make a dairy-free version. Look for plant-based milk for the pudding, use dairy-free whipped topping, and check your cake mix for any dairy ingredients. The end result will still be delightfully tropical!

Can I use fresh pineapple instead of canned?

While fresh pineapple brings amazing flavor, canned crushed pineapple in juice works best here since it delivers the moisture and sweetness essential for soaking the cake. If using fresh, make sure to chop it finely and add extra juice to keep the cake luscious.

Final Thoughts

If you’re looking for a dessert that’s both nostalgic and incredibly easy to love, you simply have to try Hawaiian Wedding Cake. It delivers a burst of sunshine and celebration in every bite. Whip it up for your next gathering—or just to add a little paradise to your week—and watch everyone come back for seconds!

Print