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)
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
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 33 g
- Sodium: 390 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
