If you’re looking for a show-stopping dessert that brings the sunshiny vibes of the tropics to your table, you can’t do better than Hawaiian Wedding Cake. This gloriously simple sheet cake features layers of moist yellow cake, a burst of tangy pineapple, a silky vanilla pudding-cloud topping, and a snowy crown of coconut. Easy to assemble yet impressive enough for special occasions, Hawaiian Wedding Cake is one of those recipes you’ll find yourself making again and again — for holidays, birthdays, or just because you want to taste pure joy with every bite.

Hawaiian Wedding Cake Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe plays a special role in creating the signature taste and luxurious texture of Hawaiian Wedding Cake. Let’s take a closer look at what you’ll need (trust me, you don’t want to skip any of these!).

Yellow cake mix: This is the sturdy, buttery base that keeps the cake light and golden, making it fabulously easy to prepare.
Eggs, oil, water: These are necessary for preparing the cake mix, giving you a soft and tender crumb every time.
Crushed pineapple (with juice): The star of the show for juicy, tropical flavor and a naturally sweet zing that soaks beautifully into the cake.
Granulated sugar: Helps to sweeten and thicken the pineapple topper, giving just the right amount of indulgence.
Cream cheese (softened): Adds rich, tangy creaminess to the pudding layer, making each bite decadent.
Instant vanilla pudding mix: Instantly thickens and flavors the topping with a hint of classic vanilla comfort.
Cold milk: Helps the pudding set up light and fluffy, creating an irresistible cloud-like layer.
Whipped topping (like Cool Whip): Gently folded in for a billowy, dreamy finish that perfectly tops the cake.
Chopped pecans or walnuts (optional): Adds a buttery crunch for texture contrast and a subtle nutty depth.
Shredded coconut: The ultimate tropical garnish; it’s the snowy crown on top of your Hawaii-inspired creation.

How to Make Hawaiian Wedding Cake

Step 1: Bake Your Cake

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan so nothing sticks. Prepare your yellow cake mix according to the directions on the box, combining eggs, oil, and water as instructed. Spread the batter evenly into your prepared pan and bake until golden and springy. Let the cake cool completely — this is vital so the following layers set up just right!

Step 2: Prepare the Pineapple Layer

In a medium saucepan, combine the entire can of crushed pineapple (with all its juicy goodness) and granulated sugar. Bring this mixture to a gentle boil over medium heat, then simmer for 2–3 minutes. The kitchen will start to smell amazing. Pour the warm pineapple mixture over your cooled cake, spreading it evenly to cover every inch. Let it soak in and cool completely before you move on.

Step 3: Whip Up the Pudding Topping

In a mixing bowl, beat the softened cream cheese until it’s nice and smooth. Add the instant vanilla pudding mix and cold milk, then beat until everything is thick and luscious. Gently fold in the whipped topping for a fluffy, cloudlike finish. Spread this dreamy mixture evenly over the cooled pineapple layer, creating a creamy blanket across your Hawaiian Wedding Cake.

Step 4: Add the Final Touches

Sprinkle the top of the cake generously with shredded coconut, and chopped nuts if you’re using them. Don’t be shy — you want every slice crowned with a little bit of that tropical flair. Finally, refrigerate for at least 2 hours so the flavors meld and the topping sets into its incredible texture.

How to Serve Hawaiian Wedding Cake

Garnishes

A classic finish for Hawaiian Wedding Cake is a sprinkling of sweet shredded coconut, but you can dress it up even more with vibrant maraschino cherries or a scattering of chopped pecans or walnuts for extra crunch. If you love a little splash of color, some fresh pineapple tidbits or a few edible flowers can turn each slice into a celebration on a plate.

Side Dishes

Since this cake is sweet, cool, and fruity, pair it with light, bright accompaniments! Fresh fruit salad, a platter of sliced kiwi, strawberries, or even mango contrast beautifully with the creamy, tropical richness. If you want to double down on the tropical vibes, iced coconut water or a tart lemonade is an unbeatable pairing.

Creative Ways to Present

Hawaiian Wedding Cake is perfect for potlucks and parties, but it also shines as individual desserts for special occasions. Try cutting the cake into neat squares, nestling each on a pool of mango or raspberry coulis, or making parfait-style layers in mason jars for picnics and showers. However you present it, expect smiles all around!

Make Ahead and Storage

Storing Leftovers

This cake stores beautifully due to its creamy layers! Simply cover the pan tightly with plastic wrap or transfer slices to an airtight container. Keep Hawaiian Wedding Cake in the fridge, where it stays delicious and moist for up to 4 days.

Freezing

You can freeze Hawaiian Wedding Cake if you want to make it far ahead. Freeze cooled, fully assembled (but ungarnished) cake slices on a tray, then wrap tightly and store in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before garnishing and serving for best texture.

Reheating

This cake is best served chilled, not warm, so skip the reheating! If you want to freshen up leftovers, let them sit at room temperature for 10-15 minutes to take the chill off before enjoying.

FAQs

What makes Hawaiian Wedding Cake so special?

It’s the combination of flavors and textures: moist cake, syrupy pineapple, a tangy cream topping, and a festive shower of coconut. Each bite feels like a party in your mouth, which is why it’s a standout for any gathering.

Can I use a homemade cake base instead of boxed mix?

Absolutely! If you have a favorite yellow or vanilla cake recipe, bake it in a 9×13 pan and use it as the canvas for your layers. The boxed mix just makes things super quick and easy.

Is it necessary to include the nuts?

Nope! The nuts are completely optional. Leave them out for allergies or personal preference, or swap in toasted macadamias for an extra-Hawaiian twist.

Can I make Hawaiian Wedding Cake gluten-free?

Yes, just use a gluten-free yellow cake mix and check that your pudding and other ingredients are gluten-free. The taste will still be fantastic!

How far in advance can I prepare Hawaiian Wedding Cake?

This recipe is ideal for make-ahead entertaining, since it needs a few hours to chill and tastes even better the next day. Make it up to 24 hours before your event for stress-free hosting.

Final Thoughts

If you’re ready to infuse some island sunshine into your next celebration, give Hawaiian Wedding Cake a try. It’s pure tropical bliss layered into every bite, easy to make, and sure to be an instant favorite with anyone lucky enough to snag a slice!

Hawaiian Wedding Cake Recipe

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4.6 from 7 reviews

Author: admin
Total Time: 2 hours 55 minutes (including chilling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the tropical flavors of this Hawaiian Wedding Cake, a delightful layered dessert featuring pineapple, cream cheese, and a luscious pudding topping. Perfect for gatherings or a sweet treat anytime!

Ingredients

Scale

Cake:

1 box yellow cake mix (plus ingredients called for on the box: eggs, oil, water)

Pineapple Layer:

1 (20 oz) can crushed pineapple with juice
1 cup granulated sugar

Pudding Topping:

1 (8 oz) package cream cheese (softened)
1 (3.4 oz) package instant vanilla pudding mix
1 1/2 cups cold milk
1 (8 oz) tub whipped topping (like Cool Whip)

Optional Toppings:

1/2 cup chopped pecans or walnuts
Shredded coconut for topping

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Instructions

Cake: Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking pan. Prepare and bake the yellow cake mix as per package instructions. Let it cool.
Pineapple Layer: In a saucepan, combine crushed pineapple and sugar. Simmer until thickened. Pour over the cooled cake and let it cool completely.
Pudding Topping: Beat cream cheese until smooth. Add pudding mix and milk, beat until thickened. Fold in whipped topping and spread over the pineapple layer.
Finishing Touches: Top with coconut and nuts if desired. Refrigerate for at least 2 hours before serving.