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Hawaiian Wedding Cake

Hawaiian Wedding Cake

More than just a simple layer cake, this Hawaiian Wedding Cake is a symphony of flavors and textures. The magic happens when crushed pineapple soaks into a tender yellow cake, creating a moist base topped with a cloud-like cream cheese frosting.

  • Total Time: 50 minute
  • Yield: 12-16 1x

Ingredients

Scale

For the Cake:

  • 1 box yellow cake mix (plus ingredients to prepare)
  • 1 (20 oz) can crushed pineapple with juice
  • 1 (3.4 oz) box instant vanilla pudding
  • 1 1/2 cups cold milk
  • 1 (8 oz) package cream cheese, softened
  • 1 (8 oz) tub whipped topping, thawed
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Prepare the yellow cake mix according to the box instructions in a 9x13-inch pan. Allow the cake to cool completely – patience is crucial for this recipe.
  2. Once cooled, use a fork to create numerous holes across the entire surface of the cake. This will help the pineapple juice distribute evenly.
  3. Open the can of crushed pineapple and spread the entire contents (juice and all) over the cake. Ensure the pineapple and its juice seep into the holes you've created.
  4. In a medium bowl, whisk the vanilla pudding mix with cold milk. Stir continuously for about 2 minutes until the mixture thickens and becomes smooth.
  5. In a separate bowl, beat the softened cream cheese until it reaches a smooth, creamy consistency.
  6. Gently fold the prepared pudding into the cream cheese. Then, carefully fold in the whipped topping until the mixture is light, fluffy, and fully combined.
  7. Spread the cream topping evenly over the pineapple-soaked cake. Make sure to cover every inch for maximum deliciousness.
  8. Sprinkle the top with shredded coconut and chopped pecans if you're using them.
  9. Cover the cake and refrigerate for at least 2-4 hours. This chilling time allows the flavors to meld and the cake to set perfectly.
  • Author: Jamie
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes