Hawaiian wedding cake is a refreshing cake recipe made with pineapple and coconut flavors. It starts off with a basic yellow cake mix, then you add a delicious pineapple layer that soaks into the cake itself and finally, a whipped cream frosting layer. It’s like a piña colada in cake form, does it get any better?
HAWAIIAN WEDDING CAKE INGREDIENTS
- 1-box yellow cake mix (make according to package instructions-usually includes egg(s), oil & water).
- 1 (20-ounce) can crushed pineapple
- 1 cup of white sugar
- 3 medium-sized bananas, sliced into 1/4 inch pieces
- 1 (5.1-ounce) box INSTANT Vanilla pudding, made according to package directions (usually requires 3cups cold milk-follow the 5-minute pudding directions)
- 1 (8-ounce) container Cool whip, thawed
- 1/2 cup sweetened shredded coconut, lightly toasted
- 1/2 cup walnuts, chopped and lightly toasted
SUBSTITUTIONS AND ADDITIONS
CAKE MIX: We used yellow box cake mix in this recipe, but other recipes call for white cake mix, which would work just as well. There are plenty of different flavors of boxed cake mixes you can get in the store, so pick your favorite!
COCONUT: For this recipe, we are calling for shredded coconut. While this is not the same as coconut flakes, you can substitute them for shredded coconut. The flakes are slightly larger but will still work if that is all you have available.
WHIPPED TOPPING: If you would rather make your own whipped cream instead of the whipped cream topping, you are more than welcome to. Try our recipe for homemade whipped cream as a perfect choice.
HOW TO MAKE THIS HAWAIIAN WEDDING CAKE RECIPE
STEP ONE: Preheat oven to 350°F (or according to box cake mix directions).
STEP TWO: Spray a 9 x 13-inch cake pan with nonstick spray and then bake cake mix as directed.
PRO TIP: Mix the egg, oil & water in your bowl prior to adding your cake’s dry ingredients. This will ensure that you do not over-mix your cake batter and makes for a more tender cake.
STEP THREE: While the cake is baking, in a medium saucepan on medium heat, heat the pineapple and sugar just until the sugar dissolves.
STEP FOUR: When the cake is done baking, remove the baking pan from the oven and immediately poke holes all over the top of the cake with the handle of a wooden spoon.
PRO TIP: It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
STEP FIVE: Pour the pineapple mixture over the cake. Spread the pineapple mixture evenly over the cake then allow to cool on the counter for 30 minutes.
PRO TIP: When you’re pouring the cream into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the cream fills the holes completely.
STEP SIX: Place banana slices in a single layer over the cooled cake.
STEP SEVEN: Make the instant pudding as directed and spread over bananas.
STEP EIGHT: Spread Cool Whip over pudding mixture.
STEP NINE: Sprinkle with the toasted coconut and nuts.
PRO TIP: To toast your coconut and walnuts….line a small cookie sheet with parchment and put it in a 400°F oven for about 3-5 minutes. Be sure to keep a close eye on this so that it does not burn. Alternately, you can use a dry skillet on medium-high heat and toast the coconut for 3 minutes, then pour into a bowl and place the walnuts in the skillet, and repeat.
PRO TIP: You can garnish each slice with an additional squirt of whipped topping and a maraschino cherry.
STEP TEN: Refrigerate assembled cake 1-2 hours prior to slicing and serving. This helps the cake set up.
PRO TIP: If I’m not serving the cake immediately, I tend to wait to put on the garnishes so that they will stay fresh and crunchy and not go stale.
HOW TO SERVE
You can serve this sweet pineapple vanilla cake immediately after you’ve finished making it. But, if you don’t plan to serve it until the next day, you should keep it chilled until you are ready to serve it. Add a scoop of vanilla ice cream and top the cake with sweet maraschino cherries.
I like to keep the garnishes off of the cake if I know I will be storing it. They are easy to add later and it keeps the coconut and walnuts fresh and crunchy!
IN THE FRIDGE: Assuming you have any leftovers, which you very well might not with this delicious cake, you should store the leftovers in the refrigerator. The cake will need to stay chilled to keep it moist and fresh.
IN THE FREEZER: You can also freeze this poke cake recipe. Tightly cover with plastic wrap and then cover with aluminum foil for up to 3 months. Allow the cake to thaw in the refrigerator before serving.
With it’s light and fruity flavors and delicious refreshing taste, Hawaiian wedding cake is the perfect dessert for a summer party or even a baby shower or birthday. One bite of this delicious dessert and it’ll have you feeling like you’re on the beach sipping a piña colada. This recipe is easy to throw together and it’s a dessert that everyone can enjoy.
This easy recipe can be frozen for up to 3 months covered in plastic wrap.
It’s an easy cake that uses a basic box cake that you poke holes into while it’s still hot after baking. The holes are then filled with a liquid or filling — like condensed milk, pureed fruit, chocolate cream, or pudding. It makes a moist and delicious cake.
The end of a wooden spoon is the best size to poke holes in the cake.
You can use a different size pan if you need to, just follow the instructions on the back of the cake box for baking times.
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Hawaiian Wedding Cake
- 1 box of yellow cake mix (make according to package instructions-usually includes egg(s), oil & water. I used Betty Crocker brand.)
- 1 20-ounce can of crushed pineapple
- 1 cup of granulated sugar
- 3 medium-sized bananas sliced into 1/4 inch pieces
- 1 5.1-ounce package of vanilla instant pudding made according to package directions (usually requires 3cups cold milk-follow the 5 minute pudding directions)
- 1 8-ounce large container of cool whip thawed
- 1/2 cup sweet shredded coconut lightly toasted
- 1/2 cup walnuts chopped and lightly toasted
- Pre-heat oven to 350°F (or according to box cake mix directions)
- Spray a 9×13 pan with baker’s spray and then bake cake mix as directed.
- While the cake is baking, in a medium sauce pan on medium heat, heat the pineapple and sugar just until the sugar dissolves, then pour this mixture over the cake after it comes out of the oven and the holes have been poked. Spread the pineapple mixture evenly over the cake then allow to cool on the counter for 30 minutes.
- Place banana slices in a single layer over the cooled pineapple covered cake.
- Make pudding as directed and spread over bananas.
- Spread Cool Whip over pudding.
- Sprinkle with the toasted coconut and nuts.
- Refrigerate assembled cake 1-2 hours prior to slicing and serving. This helps the cake set up