Hawaiian Wedding Cake Recipe

If you’re looking for a dessert that instantly transports you to a tropical paradise, look no further than Hawaiian Wedding Cake. This dreamy sheet cake bursts with sweet pineapple, airy whipped topping, coconut, and a lusciously creamy vanilla layer, all nestled over a classic yellow cake base. Hawaiian Wedding Cake delivers big flavors and pure joy with every bite, thanks to its irresistible combination of textures and colors. It’s a crowd-pleasing centerpiece for celebrations, potlucks, or just when you’re craving something sunshine-filled and easy to love.

this Recipe

Ingredients You’ll Need

• Cake:

  • 1 box yellow cake mix
  • 1 can (20 oz) crushed pineapple with juice

  Pudding Layer:

  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 cup cold milk
  • 1 container (8 oz) whipped topping
  • 1 teaspoon vanilla extract

  Toppings:

  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped pecans or walnuts (optional)

How to Make Hawaiian Wedding Cake

Step 1: Bake the Cake

Start by preparing your yellow cake mix according to the package instructions. Pour the batter into a 9×13-inch baking dish and bake until golden and set. Once the cake is ready, pull it from the oven and let it cool completely—this is essential so your toppings won’t melt or slide off.

Step 2: Add the Pineapple Layer

Open your can of crushed pineapple and spoon all of it, juice and all, evenly over the completely cooled cake. The pineapple seeps into the cake, making it incredibly moist and infusing the base with real tropical zing.

Step 3: Prepare the Pudding Topping

In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk for about two minutes, or until it thickens into a silky custard. Gently fold in the whipped topping and a splash of vanilla extract, blending until the mixture is luscious and uniform.

Step 4: Frost the Cake

Spread the pudding and whipped topping mixture carefully over the pineapple layer, covering every corner and edge. This part transforms the cake into a creamy dream—be generous and smooth it out for an even finish.

Step 5: The Finishing Touches

Sprinkle a lavish layer of sweetened shredded coconut over the top; if you love a little crunch, scatter chopped pecans or walnuts as well. For even richer flavor, consider toasting the coconut first. Pop the cake into the refrigerator and let it chill for at least two hours so the flavors can meld and the layers firm up.

How to Serve Hawaiian Wedding Cake

Garnishes

For the prettiest presentation, add a flourish of extra coconut right before serving—toast it for golden color and irresistible aroma! Fresh pineapple chunks, maraschino cherries, or even a dusting of powdered sugar also make this Hawaiian Wedding Cake feel like a true celebration, and can be added just before bringing it to the table.

Side Dishes

This cake is a star all its own, but if you’re looking to round out a dessert buffet, pair slices with tangy fruit salad, mango sorbet, or a platter of tropical fresh fruits. A steaming mug of strong coffee or a simple cup of tea balances the sweetness and adds a comforting touch to every bite of Hawaiian Wedding Cake.

Creative Ways to Present

For parties, try cutting the cake into neat squares and presenting each on cupcake liners for grab-and-go ease. Fancy it up for a special event by layering mini portions in clear glasses or jars—a Hawaiian Wedding Cake parfait is always a hit! If you love personalized touches, sprinkle on edible flowers or place a little cocktail umbrella on each serving for a whimsical, island-inspired vibe.

Make Ahead and Storage

Storing Leftovers

Cover your Hawaiian Wedding Cake tightly with plastic wrap or store in an airtight container to keep it fresh and moist. It will stay delicious for up to 4 days in the fridge, and the flavors actually deepen over time, making those last bites extra tempting!

Freezing

You can freeze leftovers if needed. Simply wrap portions individually or the whole pan well in aluminum foil and then plastic wrap. Hawaiian Wedding Cake keeps best frozen for up to 2 months. Thaw overnight in the fridge before serving for best texture.

Reheating

This cake is meant to be served cold or at cool room temperature, so there’s really no need to reheat it—just slice and enjoy straight from the fridge! If you’d like it a bit softer, let it sit at room temp for 10-15 minutes before serving.

FAQs

Can I make Hawaiian Wedding Cake in advance?

Yes! In fact, Hawaiian Wedding Cake gets even better after a night in the fridge. The flavors meld together beautifully and the cake stays delectably moist, making it a perfect make-ahead dessert for busy days or special occasions.

Is it possible to use homemade whipped cream instead of store-bought whipped topping?

Absolutely. You can substitute freshly whipped cream (stabilized with a bit of powdered sugar or an extra scoop of instant pudding) for an even richer, less-sweet topping. Just note that homemade cream may not hold up quite as long as non-dairy whipped topping in the fridge.

What if I don’t have yellow cake mix?

No worries! White cake mix is a fantastic substitute and offers a lighter flavor profile. You could even bake a simple vanilla sponge from scratch if you’re feeling ambitious—just be sure it’s cooled before adding your toppings.

Can I skip the nuts for allergies or preferences?

Definitely. The nuts are optional and can be left off with no impact on structure or taste, leaving you with a nut-free version of Hawaiian Wedding Cake that’s still every bit as delicious.

How do I toast coconut for the topping?

Toasting coconut is easy—just spread it in a single layer on a baking sheet and bake at 350°F for 5 to 7 minutes, stirring occasionally, until golden and fragrant. Cool completely before sprinkling on your Hawaiian Wedding Cake for maximum crispness and flavor.

Final Thoughts

When you want a showstopping treat that mixes nostalgia with a refreshing tropical twist, Hawaiian Wedding Cake delivers every time. Whether it’s for a party, family gathering, or just because you’re craving something special, I encourage you to give this recipe a try. There’s a reason it’s a beloved favorite—one bite, and you’ll be dreaming of sunny beaches and second helpings. Enjoy every forkful!

Hawaiian Wedding Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 22 reviews

• Author: Kimberly
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

Indulge in the tropical flavors of this Hawaiian Wedding Cake, a delightful dessert that features a moist yellow cake topped with creamy pineapple pudding, whipped topping, coconut, and nuts. It’s a perfect treat for any occasion, from potlucks to family gatherings.

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Ingredients

Cake:

• 1 box yellow cake mix
• 1 can (20 oz) crushed pineapple with juice

Pudding Layer:

• 1 package (3.4 oz) instant vanilla pudding mix
• 1 cup cold milk
• 1 container (8 oz) whipped topping
• 1 teaspoon vanilla extract

Toppings:

• 1 cup sweetened shredded coconut
• 1/2 cup chopped pecans or walnuts (optional)

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Instructions

1. Bake the Cake: Prepare and bake the yellow cake mix according to package directions in a 9×13-inch baking dish. Let it cool completely.
2. Add Pineapple Layer: Spread the crushed pineapple with juice over the cooled cake.
3. Prepare Pudding: In a mixing bowl, whisk together the pudding mix and cold milk until thickened. Fold in the whipped topping and vanilla extract.
4. Layer the Cake: Spread the pudding mixture over the pineapple layer.
5. Add Toppings: Sprinkle with shredded coconut and chopped nuts if desired.
6. Chill and Serve: Refrigerate the cake for at least 2 hours before serving for best flavor.

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Notes

• You can use white cake mix instead of yellow for a lighter taste.
• Consider adding sliced bananas under the pineapple for a tropical twist.
• To enhance flavor, toast the coconut before sprinkling on top.