Hawaiian Wedding Cake with Whipped Cream Cheese Frosting Recipe

If you’re in the mood to whisk yourself away to the tropics without leaving your kitchen, then you simply must try this Hawaiian Wedding Cake with Whipped Cream Cheese Frosting. Every bite is bright with juicy pineapple, sweet coconut, and a luxurious but airy cream cheese topping, making it a true crowd-pleaser for celebrations or any day that needs a dose of sunshine. This decadent sheet cake couldn’t be simpler, yet manages to capture the flavors of paradise and celebration in every forkful, with an irresistible fluffy texture and festive vibe.

Ingredients You’ll Need

The ingredients for Hawaiian Wedding Cake with Whipped Cream Cheese Frosting are straightforward, but each one brings something special — a touch of crunch, moistness, or tropical flavor that takes this cake to the next level. Don’t be surprised if family and friends ask for your secret!

  • All-Purpose Flour: This creates the sturdy-yet-soft structure perfect for a loaded, moist dessert like this.
  • Baking Soda: Ensures the cake bakes up tender and rises beautifully.
  • Salt: Enhances all the other flavors and keeps the sweetness in balance.
  • Large Eggs: Bind the cake and give it a light richness.
  • Granulated Sugar: Adds sweetness and helps with the cake’s lovely golden crust.
  • Vanilla Extract: Provides a classic background note that lifts all the tropical flavors.
  • Canned Crushed Pineapple (in juice, undrained): The heart of the cake — juicy, bright, and infusing the crumb with moisture and flavor.
  • Chopped Walnuts (optional): For a subtle crunch and earthy note; skip them if there are nut allergies or you want a softer texture.
  • Sweetened Shredded Coconut: Gives each bite a chewy, coconutty surprise and extra sweetness.
  • Cream Cheese (softened): The backbone of the frosting — tangy, creamy, and luscious.
  • Powdered Sugar: Sweetens and thickens the frosting without any grittiness.
  • Heavy Whipping Cream (cold): Whips into billowy clouds, transforming classic cream cheese frosting into something uniquely light and decadent.

How to Make Hawaiian Wedding Cake with Whipped Cream Cheese Frosting

Step 1: Prepare the Pan and Preheat Your Oven

Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish well, making sure to get into the corners so your Hawaiian Wedding Cake with Whipped Cream Cheese Frosting releases easily after baking. Take a moment to set out your cream cheese and let it soften — this makes whipping up the frosting later a breeze!

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, baking soda, and salt. This step ensures all those leavening agents and the salt are evenly dispersed, setting the stage for a cake that’s both tender and perfectly seasoned throughout.

Step 3: Combine Wet Ingredients

In another bowl, beat the eggs, sugar, and vanilla extract until they’re light in color and the sugar has dissolved. This not only sweetens the batter but introduces air for a lighter crumb. Once combined, pour in the entire can of crushed pineapple — juice and all! This delivers unmatched moisture and that signature tropical flavor.

Step 4: Bring the Batter Together

Gently mix your wet ingredients into the dry, stirring until everything is just combined. Avoid over-mixing to keep your cake light. Now, fold in the chopped walnuts and shredded coconut with a spatula so that every inch of the cake bakes up with flavorful pops of texture.

Step 5: Bake the Cake

Pour the batter into your prepared baking dish and smooth the top. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. While the cake is baking, your kitchen will start to smell dreamy — like you’ve somehow moved to the islands. Let the cake cool completely in the pan; patience here ensures that the frosting glides on smoothly.

Step 6: Make the Whipped Cream Cheese Frosting

In one bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until creamy, smooth, and lump-free. In a separate chilled bowl, whip the heavy cream until stiff peaks form — you want billowy, not runny. Gently fold this whipped cream into the cream cheese mixture, a little at a time, until the frosting is light and fluffy. This is what gives Hawaiian Wedding Cake with Whipped Cream Cheese Frosting its signature cloud-like topping!

Step 7: Frost and Chill

Spread the whipped cream cheese frosting generously over the cooled cake, swirling it to the edges. For best flavor and that ideal texture, refrigerate the whole cake for at least 1 hour before slicing. If you like, finish with a scatter of extra walnuts or coconut — or both — for an irresistible touch of crunch and color.

How to Serve Hawaiian Wedding Cake with Whipped Cream Cheese Frosting

Hawaiian Wedding Cake with Whipped Cream Cheese Frosting Recipe - Recipe Image

Garnishes

This luscious cake practically begs for an extra sprinkle of sweetened shredded coconut or a handful of additional chopped walnuts right on top of the frosting. If you’re going for a little visual drama, tuck in a few pineapple wedges or edible flowers — it’s a feast for the eyes as well as the taste buds.

Side Dishes

Hawaiian Wedding Cake with Whipped Cream Cheese Frosting is deliciously rich, so consider serving it with a bowl of fresh, tangy fruit salad or a scoop of tropical sorbet for a refreshing contrast. If you’re feeling indulgent, a little vanilla ice cream on the side melts beautifully into each bite.

Creative Ways to Present

For parties, cut the cake into small cubes and serve as cake bites on cocktail picks. Individual parfait glasses layered with cubed cake and extra frosting make adorable single-servings. Feeling fancy? Try turning this into a trifle bowl with additional layers of whipped cream cheese frosting and fresh fruit.

Make Ahead and Storage

Storing Leftovers

Leftover Hawaiian Wedding Cake with Whipped Cream Cheese Frosting keeps beautifully in the fridge for up to 4 days. Simply cover the dish tightly with plastic wrap or transfer slices to an airtight container so the frosting stays fluffy and the cake stays moist.

Freezing

You can easily freeze slices (or the whole unfrosted cake) for up to a month. Wrap well in plastic and foil, then thaw overnight in the refrigerator. For best texture, add the whipped cream cheese frosting after thawing, as the cream can sometimes separate upon freezing.

Reheating

This cake is best enjoyed cold to keep the topping firm and refreshing! If you prefer a slightly softer bite, let your slice sit at room temperature for 15-20 minutes. Avoid microwaving, as it will melt the frosting and compromise that dreamy texture.

FAQs

Can I make Hawaiian Wedding Cake with Whipped Cream Cheese Frosting nut-free?

Absolutely! Just leave out the walnuts for a completely nut-free treat. The cake will still be packed with tropical flavor and wonderful texture from the pineapple and coconut.

Can I use fresh pineapple instead of canned?

While fresh pineapple can be used, it won’t release as much juice as the canned variety. If substituting, be sure to include some pineapple juice to ensure your cake stays as tender and flavorful as intended.

Can I make this cake gluten-free?

Yes! Simply swap the all-purpose flour for a gluten-free flour blend that is designed for one-to-one substitution in baking. Double check that all your other ingredients are certified gluten-free as well.

Can I use low-fat cream cheese or whipped topping for the frosting?

For best results and real flavor, stick to full-fat block cream cheese. Avoid tub-style or low-fat versions, which can be watery. If you need a lighter option, you can try using slightly less cream cheese and a bit more whipped cream, though the flavor and texture will change a bit.

How far ahead can I frost the cake?

You can frost Hawaiian Wedding Cake with Whipped Cream Cheese Frosting the day before you plan to serve it. Store it covered in the fridge and the topping will stay plush and fresh until dessert time!

Final Thoughts

There’s something unforgettable about serving up a pan of Hawaiian Wedding Cake with Whipped Cream Cheese Frosting — whether for a summer party, a birthday, or just a treat to brighten the week. The irresistible combo of juicy pineapple, creamy coconut, and decadent whipped topping is pure joy on a plate. Don’t wait for a special occasion; bake this cake soon and share it with someone you love!

Print
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Hawaiian Wedding Cake with Whipped Cream Cheese Frosting Recipe

Hawaiian Wedding Cake with Whipped Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 26 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour (plus chilling)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Hawaiian-American
  • Diet: Vegetarian

Description

Indulge in a taste of the tropics with this delightful Hawaiian Wedding Cake featuring a moist pineapple-infused cake topped with a luscious whipped cream cheese frosting. Perfect for any celebration or simply as a sweet treat!


Ingredients

    For the cake:

  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1 3/4 cups granulated sugar
  • 1 tsp vanilla extract
  • 1 (20 oz) can crushed pineapple in juice (undrained)
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup sweetened shredded coconut

    For the frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups heavy whipping cream (cold)


Instructions

  1. Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking soda, and salt.
  3. Combine wet ingredients: In another bowl, beat the eggs, sugar, and vanilla until light and combined. Stir in the crushed pineapple, then add the dry ingredients and mix.
  4. Add mix-ins: Fold in walnuts and coconut. Pour batter into the prepared dish and bake for 35–40 minutes.
  5. Prepare frosting: Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip cream to stiff peaks, then fold into cream cheese mixture.
  6. Frost the cake: Spread the frosting over the cooled cake.

Notes

  • Refrigerate the cake for at least 1 hour before serving for best flavor and texture.
  • Garnish with extra chopped walnuts or coconut if desired.
  • Store covered in the fridge for up to 4 days.

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