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
Scale
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.
