Imagine a dessert that’s bursting with sunny pineapple sweetness, impossibly moist crumb, and a cloud-like layer of tangy cream cheese topping—this is the Hawaiian Wedding Cake with Whipped Cream Cheese Frosting. Lusciously simple yet stunningly festive, this cake blends tropical flavors with a cherished, comforting cream cheese frosting, making it perfect for celebrations and everyday moments alike. Each bite feels like a tropical escape, and the effortless preparation means you can create joy in your kitchen any time, whether you’re planning a party or just need a little sweetness to brighten your day.
Ingredients You’ll Need
The beauty of Hawaiian Wedding Cake with Whipped Cream Cheese Frosting is in its simple, familiar ingredients that transform into something spectacular. Each component brings its own personality to the cake—fruity, nutty, creamy, and sweet—proving that you don’t need fancy ingredients to create a showstopper.
- All-purpose flour: The cake’s sturdy foundation, providing just the right amount of structure for that moist, tender crumb.
- Granulated sugar: Sweetens the cake and balances the tanginess of pineapple and cream cheese.
- Large eggs: Essential for binding everything together and giving the cake richness.
- Baking soda: Helps the cake rise beautifully, keeping it light and fluffy.
- Salt: Just a bit sharpens all the flavors and keeps sweetness in check.
- Vanilla extract: Adds a subtle warmth that mingles perfectly with the pineapple.
- Crushed pineapple in juice (undrained): The star of the show—its tropical juiciness guarantees a supremely moist cake.
- Chopped walnuts or pecans (optional): Adds a delightful crunch and earthy flavor; skip if you prefer it nut-free.
- Cream cheese (softened): This is the creamy, tangy base of your dreamy frosting.
- Powdered sugar: Lends a soft, melt-in-your-mouth sweetness to the frosting.
- Vanilla extract: Brings an extra layer of warmth and depth to the topping.
- Whipped topping (thawed): Makes the frosting irresistibly light and easy to spread, almost like edible clouds.
How to Make Hawaiian Wedding Cake with Whipped Cream Cheese Frosting
Step 1: Mix the Batter
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. In a large bowl, combine the flour, sugar, eggs, baking soda, salt, and vanilla extract. Add the entire can of crushed pineapple—juice and all—and mix until everything is beautifully incorporated. If you’re feeling a bit nutty, fold in those walnuts or pecans now. The batter will be fragrant and gloriously chunky with fruit!
Step 2: Bake the Cake
Pour your pineapple-rich batter into the prepared baking dish, smoothing the top for even baking. Pop it into the oven and bake for about 30–35 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell like a tropical bakery! Let the cake cool completely in the pan—patience is key here, as a cool cake guarantees perfect frosting.
Step 3: Make the Whipped Cream Cheese Frosting
While the cake cools, get started on the star of Hawaiian Wedding Cake with Whipped Cream Cheese Frosting: the topping! Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Gently fold in the thawed whipped topping, trying not to deflate the fluffiness—your goal is a cloud-like, tangy-sweet frosting. Resist the urge to taste-test too much; you’ll want plenty for the cake!
Step 4: Frost and Chill
When the cake is completely cool, spread the frosting generously over the top, reaching every corner. It’ll look like a snow-capped mountain of deliciousness. For the best texture and flavor, chill the cake in the refrigerator for at least one hour before serving—this helps the flavors meld and makes slicing a breeze.
How to Serve Hawaiian Wedding Cake with Whipped Cream Cheese Frosting
Garnishes
A sprinkle of toasted coconut or a scattering of extra pineapple tidbits on top of the cake adds both visual sunshine and an extra layer of flavor. The crisped coconut contrasts the creamy frosting perfectly, while pineapple bits drive home that island vibe with every bite.
Side Dishes
Serve each slice alongside fresh tropical fruit like mango, kiwi, or papaya for a full paradise plate. If you’re entertaining, a scoop of creamy vanilla ice cream or a fruity sorbet pairs wonderfully with the cake’s bright, tangy profile.
Creative Ways to Present
For parties, cut Hawaiian Wedding Cake with Whipped Cream Cheese Frosting into tidy squares and arrange on a vibrant platter topped with edible flowers. Or, for a fun twist, layer cubes of cake and frosting in mason jars for portable, eye-catching treats—perfect for picnics or bridal showers!
Make Ahead and Storage
Storing Leftovers
To keep your Hawaiian Wedding Cake with Whipped Cream Cheese Frosting at its best, cover any leftovers tightly with plastic wrap or store in an airtight container in the fridge. Chilling allows the flavors to deepen and keeps the frosting delightfully creamy. It’ll stay fresh for up to 4 days—if it lasts that long!
Freezing
This cake freezes surprisingly well! If you want to make it ahead, wrap unfrosted cake layers tightly in plastic and foil, and store in the freezer for up to 2 months. You can also freeze fully assembled Hawaiian Wedding Cake with Whipped Cream Cheese Frosting—just be sure to wrap slices individually for the smoothest thawing.
Reheating
There’s no need to reheat this cake, but if you like it a touch warmer, let a slice sit at room temperature for 20-30 minutes before serving. Avoid microwaving, as it can melt the luscious frosting. A gentle warm-up on the counter brings back the cake’s tender crumb and frosting’s silky texture.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just be sure to finely crush the pineapple and use all its juice. You’ll need roughly the same amount—about 20 ounces—for that perfect moisture and tropical taste.
What can I substitute for the whipped topping?
If you prefer, you can whip 1 cup of heavy cream with a tablespoon of powdered sugar until stiff peaks form. Gently fold it into the cream cheese mixture in place of the store-bought topping for a homemade touch.
Are the nuts necessary?
Not at all! The nuts are entirely optional. Leave them out if you’re avoiding nuts or serving someone with allergies—your Hawaiian Wedding Cake with Whipped Cream Cheese Frosting will still be deliciously moist and flavorful.
Can I make this cake gluten-free?
Yes, simply substitute your favorite measure-for-measure gluten-free flour blend for the all-purpose flour. The cake remains just as soft and coconutty with gluten-free flour!
Do I need to chill the cake before serving?
Chilling isn’t strictly required, but it helps firm up the frosting and allows the flavors to truly come together. If you have the time, an hour or two in the fridge makes Hawaiian Wedding Cake with Whipped Cream Cheese Frosting even better.
Final Thoughts
If you’re dreaming of a dessert that’s equal parts easy and extraordinary, you simply must try Hawaiian Wedding Cake with Whipped Cream Cheese Frosting. It never fails to bring smiles—whether for birthdays, gatherings, or just because you’re craving some sunshine in your day. Give it a whirl, and see why this tropical-inspired treat is so beloved!
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Hawaiian Wedding Cake with Whipped Cream Cheese Frosting Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of Hawaii with this delightful Hawaiian Wedding Cake. A moist pineapple-infused cake topped with a velvety whipped cream cheese frosting, this dessert is perfect for any celebration or simply as a sweet treat.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple in juice (undrained)
- 1/2 cup chopped walnuts or pecans (optional)
For the frosting:
- 1 package (8 oz) cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tub (8 oz) whipped topping (thawed)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the cake batter: In a large bowl, combine flour, sugar, eggs, baking soda, salt, and vanilla. Add the crushed pineapple with juice and mix until well combined. Fold in the nuts if using.
- Bake the cake: Pour the batter into the prepared baking dish and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- Make the frosting: Beat the cream cheese, powdered sugar, and vanilla in a bowl until smooth. Gently fold in the whipped topping until light and fluffy.
- Frost the cake: Spread the frosting over the cooled cake. Chill for at least 1 hour before serving.
Notes
- This cake is even better the next day after the flavors have had time to develop.
- For added tropical flavor, top with toasted coconut or extra pineapple tidbits.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian-American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
