Hawaii Wedding Cake
A tropical-inspired layered cake with pineapple, coconut, and whipped topping, perfect for celebrations or summer gatherings that lovers of sweet, fruity desserts will enjoy.
Ingredients
Instructions
- Prepare the yellow cake mix as directed and bake in a 15 x 17-inch pan for 15 to 20 minutes at 350°F (175°C). Let cool.
- Mix the vanilla instant pudding and softened cream cheese with 2 cups of milk until smooth. Spread this mixture over the cooled cake.
- Chill the cake until the pudding mixture is firm.
- Spread two cans of crushed pineapple evenly over the cream cheese layer.
- Cover with Cool Whip, then sprinkle flaked coconut, maraschino cherries, and chopped nuts on top.
- Keep chilled until ready to serve.
Tips & Substitutions
For a lighter texture, use egg whites instead of whole eggs in the cake mix. If you want to add a tropical twist, consider using macadamia nuts instead of regular chopped nuts. You can also substitute the crushed pineapple with diced fresh pineapple for a more vibrant flavor. Make sure the cream cheese is softened well for a smooth pudding layer.
Serving Suggestions
This Hawaii Wedding Cake is a delightful dessert for summer gatherings or special occasions. It pairs beautifully with a scoop of vanilla ice cream or a tropical fruit salad. Consider serving it alongside light American recipes like grilled chicken or shrimp skewers for a complete meal. Garnish individual slices with extra maraschino cherries for an appealing presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake stays moist and delicious when chilled. Avoid freezing, as the texture may change with the cream cheese and whipped topping. To serve, simply slice and enjoy directly from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Hawaii Wedding Cake contains roughly 712 calories, with 9g protein, 97g carbohydrates, and 34g fat. It is a good source of protein (19% of the Daily Value), iron (16% of the Daily Value), and calcium (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance and stored in the refrigerator. The flavors meld beautifully overnight, enhancing the overall taste. Just be sure to cover it well to avoid absorbing any odors from the fridge.
What can I use instead of Cool Whip?
If you prefer a homemade touch, you can substitute Cool Whip with freshly whipped cream. Just whip heavy cream with a bit of sugar and vanilla extract until soft peaks form, then spread it over the cake for a delicious alternative.
Is there a way to make this recipe gluten-free?
Absolutely! You can use a gluten-free yellow cake mix to make this recipe gluten-free. Just ensure that all other ingredients, like pudding and toppings, are also labeled gluten-free to avoid any cross-contamination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).