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)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking soda, and salt.
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.
Add mix-ins: Fold in walnuts and coconut. Pour batter into the prepared dish and bake for 35–40 minutes.
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.
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.