If you’re craving a taste of the tropics and a dessert that’s guaranteed to steal the spotlight, look no further than Hawaiian Wedding Cake with Whipped Cream Cheese Frosting. This dreamy cake is an irresistible blend of moist yellow cake, juicy pineapple, fluffy cream cheese frosting, and a shower of coconut and toasted pecans. Every bite is a mini vacation, and whether you’re making it for a special occasion or just because, you’ll fall in love with its sunny flavors and creamy, cloud-like topping.

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

Ingredients You’ll Need

One of the best things about this cake is how each ingredient brings something special to the table. From the sweet tang of pineapple to the creamy richness of the frosting, every component plays a role in creating a dessert that’s both simple and spectacular.

Yellow cake mix: The perfect shortcut for a tender, golden cake base with consistent results every time.
Crushed pineapple (undrained): Adds tropical flavor, juicy texture, and natural sweetness—don’t drain, the juice is key!
Granulated sugar: Boosts the pineapple’s sweetness and creates a luscious syrupy layer.
Instant vanilla pudding mix: Thickens the frosting and gives it that classic, comforting vanilla flavor.
Cold milk: Essential for activating the pudding mix and keeping the frosting light and creamy.
Cream cheese (softened): Adds tangy richness to the whipped topping, making the frosting irresistible.
Vanilla extract: A splash of real vanilla rounds out the flavors and adds warmth to the frosting.
Whipped topping (such as Cool Whip): Makes the frosting fluffy, airy, and easy to spread.
Sweetened shredded coconut: For a finishing touch of chewy, coconutty goodness and tropical flair.
Chopped toasted pecans (optional): A delightful crunch and nutty depth—toast them for the best flavor!

How to Make Hawaiian Wedding Cake with Whipped Cream Cheese Frosting

Step 1: Bake the Cake

Start by preheating your oven to 350°F. Prepare the yellow cake mix according to the instructions on the box, using the recommended eggs, oil, and water. Pour the batter into a greased 9×13-inch baking dish, smoothing it out evenly. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool fully in the pan—this is essential so the pineapple topping soaks in properly.

Step 2: Make the Pineapple Syrup

While the cake is cooling, combine the entire can of crushed pineapple (juice included!) with the sugar in a small saucepan. Bring this mixture to a gentle boil over medium heat, stirring occasionally, then lower the heat and simmer for 2 to 3 minutes. This step turns the pineapple into a sweet, tangy syrup that will soak into the cake and keep it incredibly moist.

Step 3: Soak the Cake

Once the pineapple mixture is done simmering and your cake has cooled, pour the warm syrup evenly over the entire surface of the cake. Use a spatula to spread the pineapple if needed so every bite is infused with juicy goodness. Let the cake cool completely to room temperature before moving on to the frosting.

Step 4: Prepare the Whipped Cream Cheese Frosting

In a large bowl, whisk together the cold milk and vanilla pudding mix until it thickens, which takes about 2 minutes. Add the softened cream cheese and vanilla extract, beating until the mixture is smooth and creamy. Gently fold in the whipped topping—this is the secret to an airy, dreamy frosting that’s the hallmark of Hawaiian Wedding Cake with Whipped Cream Cheese Frosting.

Step 5: Frost and Decorate

Spread the whipped cream cheese frosting generously over the cooled pineapple layer, smoothing it out to the edges. Sprinkle the top with sweetened shredded coconut for a tropical finish, and add the toasted pecans if you’re using them. Pop the cake in the refrigerator for at least 2 hours to let the flavors meld and the frosting set—it’s even better if you can chill it overnight!

How to Serve Hawaiian Wedding Cake with Whipped Cream Cheese Frosting

Garnishes

For a picture-perfect presentation, sprinkle a little extra coconut and a handful of toasted pecans over each slice. If you want to go all out, add a few maraschino cherries or a wedge of fresh pineapple on top. The vibrant colors make this Hawaiian Wedding Cake with Whipped Cream Cheese Frosting look as good as it tastes!

Side Dishes

Since this cake is rich and creamy, it pairs beautifully with fresh fruit like strawberries, mango, or kiwi. For a tropical-themed dessert table, consider serving it alongside fruit salad, a scoop of coconut sorbet, or even a light pineapple granita.

Creative Ways to Present

You can cut the cake into bite-sized squares for a dessert platter, layer it in parfait glasses with extra whipped topping and fruit, or serve it as cupcakes for a party twist. However you present it, Hawaiian Wedding Cake with Whipped Cream Cheese Frosting is sure to impress!

Make Ahead and Storage

Storing Leftovers

Cover any leftover cake tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days, and you’ll find the flavors get even better after the first day!

Freezing

If you want to make the cake ahead, you can freeze it in individual slices or as a whole cake (without the coconut and pecans on top). Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and add the toppings before serving.

Reheating

This cake is best served chilled, so there’s no need to reheat. If you prefer it slightly less cold, simply let a slice sit at room temperature for 10 to 15 minutes before enjoying.

FAQs

Can I use homemade whipped cream instead of store-bought whipped topping?

Absolutely! Homemade whipped cream works beautifully in the frosting. Just make sure to whip it to stiff peaks and gently fold it in for that fluffy texture. Keep in mind, homemade whipped cream is less stable and the cake should be eaten sooner.

Is there a way to make Hawaiian Wedding Cake with Whipped Cream Cheese Frosting gluten-free?

Yes, simply use a gluten-free yellow cake mix and double-check that your pudding mix and other ingredients are gluten-free. The rest of the recipe remains exactly the same, so everyone can enjoy a slice!

Can I add extra fruit or flavors to the cake?

Definitely! Chopped maraschino cherries, a splash of coconut extract, or even diced mango can be folded into the frosting or sprinkled on top for extra tropical flair. Get creative and make it your own.

Should I toast the coconut before adding it to the cake?

Toasting the coconut is optional, but it adds a wonderful golden color and nutty aroma to the topping. Just spread it on a baking sheet and toast in the oven at 350°F for 5–7 minutes, stirring once or twice.

How far ahead can I make Hawaiian Wedding Cake with Whipped Cream Cheese Frosting?

This cake is actually better when made in advance! You can assemble it up to a day before serving—just wait to add the coconut and pecans until right before you’re ready to serve for the best texture.

Final Thoughts

There’s something magical about sharing a big, beautiful slice of Hawaiian Wedding Cake with Whipped Cream Cheese Frosting. Whether you’re celebrating a special occasion or just want to brighten someone’s day, this cake delivers pure joy in every bite. Give it a try, and let its tropical flavors transport you to paradise!

Hawaiian Wedding Cake with Whipped Cream Cheese Frosting Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 3 hours (including cooling and chilling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Hawaiian Wedding Cake features a moist yellow cake infused with crushed pineapple, topped with a luscious whipped cream cheese frosting, shredded coconut, and optional toasted pecans. Perfect for tropical-themed celebrations or potlucks, it delivers a delightful blend of sweet, tangy, and creamy flavors with a tropical flair.

Ingredients

Scale

Cake

1 box yellow cake mix
Eggs, oil, and water as per cake mix instructions

Pineapple Topping

1 (20 oz) can crushed pineapple, undrained
1 cup granulated sugar

Whipped Cream Cheese 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)

Garnish

1 cup sweetened shredded coconut
½ cup chopped toasted pecans (optional)

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Instructions

Prepare the Cake: Preheat your oven to 350°F. Prepare the yellow cake mix according to the package instructions, using the recommended amounts of eggs, oil, and water. Pour the batter into a greased 9×13-inch baking dish and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
Make the Pineapple Topping: While the cake cools, pour the entire can of crushed pineapple, including juice, into a saucepan along with 1 cup of granulated sugar. Bring the mixture to a boil over medium heat, stirring occasionally. Then reduce heat to a simmer and cook for 2 to 3 minutes until slightly thickened. Pour the warm pineapple mixture evenly over the cooled cake, letting it soak in and cool fully.
Prepare the Frosting: In a large bowl, whisk together the cold milk and instant vanilla pudding mix until the mixture thickens, about 2 minutes. Add softened cream cheese and vanilla extract and beat until smooth and well combined. Gently fold in the whipped topping to create a light and fluffy frosting.
Assemble the Cake: Spread the whipped cream cheese frosting evenly over the cooled pineapple layer on the cake. Sprinkle shredded sweetened coconut evenly over the top, and add chopped toasted pecans if desired for extra texture and flavor.
Chill Before Serving: Refrigerate the assembled cake for at least 2 hours to allow the flavors to meld and the frosting to set. Serve chilled for the best taste and texture.

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 enhance flavors.
To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant and lightly browned.
Ensure the cake is completely cooled before pouring the pineapple mixture to prevent it from becoming soggy.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American