If you’re on the hunt for a dessert that feels like a slice of sunshine on your plate, you’ve just found it with this Hawaiian Wedding Cake with Whipped Cream Cheese Frosting Recipe. This cake brings together the tropical sweetness of crushed pineapple soaked right into a moist yellow cake, topped with a luscious, airy cream cheese frosting that has a whipped topping blend for the perfect lightness. The final flourish of shredded coconut and toasted pecans adds a delightful texture and that unmistakable island vibe. It’s a show-stopping treat that’s surprisingly simple to make and impossible not to love.
Ingredients You’ll Need
The beauty of this Hawaiian Wedding Cake with Whipped Cream Cheese Frosting Recipe lies in its straightforward ingredients, each carefully chosen to create harmony in flavor and texture. These everyday kitchen staples come together to craft a cake that’s both familiar and exotic, with natural sweetness, creamy richness, and a hint of tropical charm.
- Yellow cake mix: Provides a moist and tender base that bakes up beautifully fluffy and golden.
- Crushed pineapple (20 oz can, undrained): Adds vibrant moisture and a sweet tropical tang directly into the cake layers.
- Granulated sugar (1 cup): Balances fruit tartness and enhances caramelization on top of the cake.
- Instant vanilla pudding mix (3.4 oz): Creates that silky-smooth texture in the frosting, giving it body and flavor.
- Cold milk (1 cup): Essential for whipping up the pudding, adding creaminess without heaviness.
- Cream cheese (8 oz, softened): Brings a tangy richness that perfectly complements the sweetness of pineapple and coconut.
- Vanilla extract (1 tsp): Deepens the flavor profile with warm, inviting notes.
- Whipped topping (8 oz): Lightens the frosting, making it fluffy and cloud-like for a heavenly bite.
- Sweetened shredded coconut (1 cup): Adds chewy texture and a tropical flair on top.
- Chopped toasted pecans (½ cup, optional): Lends a satisfying crunch and a subtle nutty contrast.
How to Make Hawaiian Wedding Cake with Whipped Cream Cheese Frosting Recipe
Step 1: Bake the Cake Base
Begin by preheating your oven to 350°F and preparing the yellow cake mix as directed on the package, using the recommended eggs, oil, and water. Pour the batter into a greased 9×13-inch baking dish, smoothing the surface for an even rise. Bake for about 28 to 32 minutes until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan to ensure it’s ready for the next delicious step.
Step 2: Prepare the Pineapple Soak
While the cake cools, transfer the entire undrained can of crushed pineapple along with 1 cup sugar into a saucepan. Bring this mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar and blend the flavors. Lower the heat and simmer for 2 to 3 minutes until slightly thickened. Pour this warm, fragrant pineapple syrup evenly over the cooled cake, letting it soak in fully. This infusion transforms the cake into a tropical delight with every bite.
Step 3: Whip Up the Frosting
In a large bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes. Next, add the softened cream cheese and vanilla extract, beating until smooth and velvety without lumps. Finally, gently fold in the whipped topping, making sure the frosting stays light and fluffy—the kind of dreamy texture that makes this Hawaiian Wedding Cake with Whipped Cream Cheese Frosting Recipe so special.
Step 4: Assemble and Chill
Spread the luscious frosting evenly over the pineapple-soaked cake layer. Top with a generous sprinkling of shredded coconut and, if you like, the chopped toasted pecans for an extra crunchy and nutty finish. Refrigerate the cake for at least 2 hours to allow all the flavors to meld and the frosting to set for perfect slicing and serving.
How to Serve Hawaiian Wedding Cake with Whipped Cream Cheese Frosting Recipe
Garnishes
A simple garnish can elevate this cake’s presentation and flavor. Consider adding a few fresh pineapple wedges or bright maraschino cherries on top alongside the shredded coconut for a jewel-toned pop. A light dusting of toasted coconut flakes can also accentuate the tropical vibe and add a delicate crunch that guests will adore.
Side Dishes
Pairing this cake with fresh tropical fruit salad or a scoop of coconut or pineapple sorbet makes for a refreshing complement. A light cup of herbal tea or a chilled tropical drink like a pineapple-mint cooler enhances the dessert experience without overpowering the cake’s subtle sweetness.
Creative Ways to Present
For a festive occasion, try cutting the cake into petite squares and serving them in decorative mini cupcake liners with a small dollop of extra whipped topping and a sprinkle of coconut on top. Alternatively, assemble individual parfaits layering cake cubes, pineapple syrup, and frosting in clear glasses for an elegant twist on the classic presentation.
Make Ahead and Storage
Storing Leftovers
This Hawaiian Wedding Cake with Whipped Cream Cheese Frosting Recipe keeps beautifully in the refrigerator for up to 4 days. Store leftovers covered tightly with plastic wrap or in an airtight container to maintain moisture and prevent the frosting from absorbing other fridge odors.
Freezing
While this cake is best enjoyed fresh for its texture and flavor, you can freeze it for up to one month. Wrap it very well in plastic wrap and then aluminum foil to avoid freezer burn. Thaw overnight in the refrigerator before serving, but note that the whipped cream cheese frosting may lose some of its fluffy texture.
Reheating
Since this dessert shines chilled, it’s best not to reheat. If you prefer a softer texture, let slices sit at room temperature for about 15-20 minutes before serving to take the chill off without losing the delightful creaminess of the frosting.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Fresh pineapple can be used, but be sure to finely chop it and include some juice. You may need to simmer it a bit longer to achieve the same syrupy consistency and flavor intensity as canned crushed pineapple.
Is this cake suitable for vegetarians?
Yes, this cake is vegetarian-friendly as it contains no meat or animal-derived gelatin. Always double-check ingredients like the cake mix and pudding mix to ensure they meet your specific dietary preferences.
Can I substitute the whipped topping with homemade whipped cream?
Absolutely! Homemade whipped cream works wonderfully and gives a fresher taste, but be mindful that it may not hold up as long in the refrigerator compared to stabilized whipped topping.
How long in advance can I make this cake?
This cake actually benefits from resting overnight which allows the pineapple infusion and frosting to set perfectly. You can prepare it 1 day ahead and keep it chilled for best results.
What if I don’t like pecans? Can I omit them?
Yes, pecans are optional and can be left out. You might substitute with toasted macadamia nuts for a different tropical crunch or simply enjoy the cake with just the coconut topping.
Final Thoughts
There’s something truly joyful about making and sharing this Hawaiian Wedding Cake with Whipped Cream Cheese Frosting Recipe. It’s one of those desserts that feels like a vacation each time you bite into its moist, pineapple-infused layers and fluffy frosting. Whether you’re celebrating a special occasion or just craving a taste of the islands, this cake is a warm, inviting choice you’ll want to make again and again.
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Hawaiian Wedding Cake with Whipped Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours (including cooling and chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful Hawaiian Wedding Cake featuring a moist yellow cake soaked with warm pineapple syrup and topped with a luscious whipped cream cheese frosting, shredded coconut, and toasted pecans. Perfectly balanced tropical flavors make it an ideal dessert for gatherings and celebrations.
Ingredients
Cake
- 1 box yellow cake mix
- As per package instructions: eggs, oil, and water
Pineapple Soak
- 1 (20 oz) can crushed pineapple (undrained)
- 1 cup granulated sugar
Frosting
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 cup cold milk
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 8 oz whipped topping (such as Cool Whip)
Toppings
- 1 cup sweetened shredded coconut
- ½ cup chopped toasted pecans (optional)
Instructions
- Prepare Cake Batter: Preheat the oven to 350°F. Prepare the yellow cake mix according to the package instructions, using the recommended eggs, oil, and water. Mix thoroughly until smooth.
- Bake the Cake: Pour the batter into a greased 9×13-inch baking dish. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely in the pan.
- Make Pineapple Soak: Pour the entire can of crushed pineapple, including juice, into a saucepan with the granulated sugar. Bring to a boil over medium heat, stirring occasionally. Reduce the heat and simmer for 2 to 3 minutes to combine flavors.
- Soak Cake: Pour the warm pineapple mixture evenly over the cooled cake. Allow the cake to absorb the pineapple syrup and cool fully before frosting.
- Prepare Frosting: In a large bowl, whisk together cold milk and instant vanilla pudding mix until thickened, about 2 minutes. Add the softened cream cheese and vanilla extract, beating until smooth and creamy. Gently fold in the whipped topping until the mixture is light and fluffy.
- Frost Cake: Spread the cream cheese frosting evenly over the pineapple-soaked cake layer.
- Add Toppings: Sprinkle shredded coconut and toasted pecans evenly over the frosted cake. If desired, pecans can be omitted.
- Chill: Refrigerate the cake for at least 2 hours to allow flavors to meld and frosting to set. Serve chilled for best taste.
Notes
- For extra tropical flavor, add chopped maraschino cherries or a splash of coconut extract to the frosting.
- This cake is best served chilled and can be made a day in advance.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until fragrant and lightly browned.
