This classic Hawaiian Wedding Cake is a beloved potluck staple that delivers a burst of tropical flavor in every bite. The base is a simple, moist vanilla cake baked until golden and tender. It’s generously topped with a luscious, creamy mixture made from instant pudding, softened cream cheese, and the sweet syrup reserved from canned pineapple and fruit cocktail. This creates a rich, smooth layer that bridges the cake and the toppings. Fresh pineapple chunks and fruit cocktail add juicy sweetness, while toasted coconut and chopped walnuts provide delightful texture and crunch. Finished with a cloud of whipped topping, this dessert is undeniably indulgent. ItâÂÂs perfect for summer gatherings, family reunions, or any occasion calling for a nostalgic, crowd-pleasing treat that feels both homemade and celebratory.
Hawaiian Wedding Cake
Description
This classic Hawaiian Wedding Cake is a beloved potluck staple that delivers a burst of tropical flavor in every bite. The base is a simple, moist vanilla cake baked until golden and tender. It&# 226;ÂÂs generously topped with a luscious, creamy mixture made from instant pudding, softened cream cheese, and the sweet syrup reserved from canned pineapple and fruit cocktail. This creates a rich, smooth layer that bridges the cake and the toppings. Fresh pineapple chunks and fruit cocktail add juicy sweetness, while toasted coconut and chopped walnuts provide delightful texture and crunch. Finished with a cloud of whipped topping, this dessert is undeniably indulgent. ItâÂÂs perfect for summer gatherings, family reunions, or any occasion calling for a nostalgic, crowd-pleasing treat that feels both homemade and celebratory.Ingredients
Directions
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Preheat oven to 350ðF (175ðC) and grease a 9x13-inch baking pan.
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Prepare the cake mix according to package directions and pour batter into the prepared pan.
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Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
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Remove cake from oven and allow it to cool completely in the pan.
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In a large bowl, combine the softened cream cheese, instant vanilla pudding mix, and 1 1/3 cups of the syrup drained from the pineapple and fruit cocktail.
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Beat the mixture with an electric mixer on medium speed until smooth and creamy.
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Spread the pudding mixture evenly over the cooled cake.
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Drain the pineapple and fruit cocktail, reserving the syrup if needed, and spread the fruit evenly over the pudding layer.
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Sprinkle half of the chopped walnuts and half of the shredded coconut over the fruit.
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Spread the thawed Cool Whip evenly over the top.
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Garnish with the remaining walnuts and coconut.
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Refrigerate for at least 1 hour before slicing to allow the layers to set.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 768.7kcal
- % Daily Value *
- Total Fat 28.2g44%
- Saturated Fat 18.9g95%
- Cholesterol 49.2mg17%
- Sodium 103.2mg5%
- Total Carbohydrate 127.0g43%
- Dietary Fiber 11.4g46%
- Sugars 54.1g
- Protein 8.2g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best texture, ensure the cream cheese is fully softened to room temperature before mixing to avoid lumps in the frosting layer.
If you prefer a crunchier topping, toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes until golden brown before sprinkling it on the cake.
This cake tastes even better the next day. Store leftovers in the refrigerator, covered tightly, for up to 4 days.
You can substitute macadamia nuts for walnuts if you want a more traditional Hawaiian flavor profile.
