Toast the coconut and walnuts for enhanced flavor: Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown and fragrant, watching carefully to prevent burning. Let cool before using. Ensure the pineapple is well-drained to prevent the cake from becoming soggy. For a richer flavor, use cream cheese that is at room temperature. Feel free to substitute pecans or macadamia nuts for the walnuts for a truly Hawaiian twist. Garnish with fresh pineapple chunks for a more vibrant presentation.
Hawaiian Wedding Cake
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING14 People
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VIEWS370
Transport yourself to a tropical paradise with this luscious Hawaiian Wedding Cake. A tender yellow cake base is infused with the bright tang of pineapple, blanketed in a cloud of creamy, dreamy topping, and finished with a shower of toasted coconut, crunchy nuts, and sweet maraschino cherries. It's the perfect dessert for a celebration or any occasion that calls for a touch of sunshine.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate57 g
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Cholesterol18 mg
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Fiber2 g
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Protein4 g
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Saturated Fat9 g
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Sodium401 mg
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Sugar38 g
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Fat18 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven and prepare baking pan according to cake mix instructions. (5 minutes)
02 Step
Recipe View Prepare cake mix according to package directions in a 10x15-inch pan. (30 minutes)
03 Step
Recipe View Remove from oven and let cool completely on a wire rack. (1 hour)
04 Step
Recipe View Spread drained pineapple evenly over the cooled cake. (5 minutes)
05 Step
Recipe View Prepare vanilla pudding according to package directions and set aside to slightly thicken. (5 minutes)
06 Step
Recipe View In a medium bowl, beat softened cream cheese with an electric mixer until smooth and creamy. (3 minutes)
07 Step
Recipe View Gradually mix in the prepared vanilla pudding until well combined. (2 minutes)
08 Step
Recipe View Gently fold in the thawed whipped topping until the mixture is light and airy. (3 minutes)
09 Step
Recipe View Spread the cream cheese mixture evenly over the layer of pineapple. (5 minutes)
10 Step
Recipe View Sprinkle the top generously with toasted coconut, toasted chopped walnuts, and halved maraschino cherries. (2 minutes)
11 Step
Recipe View Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cake to fully chill. (2 hours)
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RECIPE REVIEWS
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Please Rate
Abby Stanton
Mar 17, 2025This is my new go-to dessert for summer!
Edison Lehner
Jan 18, 2025I substituted pecans for walnuts and it was still delicious.
Murl Bayerlehner
Nov 19, 2024This cake was a hit at our family gathering! Everyone loved the tropical flavors.
Maegan Upton
Nov 7, 2024Make sure you really drain the pineapple well, or the cake will be too wet.
Germaine Buckridge
Sep 9, 2024I added a little rum extract to the cake batter for an extra kick.
Jedediah Emmerich
Jul 28, 2023The instructions were easy to follow and the cake turned out perfectly.
Linda Stehr
Jul 3, 2023Next time I'm going to try using a coconut cake mix instead of yellow.
Madalyn Kling
Mar 19, 2023I made this for a potluck and it was completely gone by the end of the night!
Tiffany Damore
Feb 6, 2023I like to add a sprinkle of brown sugar to the nuts before toasting them - gives them a little extra something!