Hawaiian Wedding Cake With Frosting
A delightful tropical dessert combining moist pineapple-infused cake with creamy frosting, perfect for celebrations and gatherings that enjoy sweet, nutty flavors with a hint of pineapple.
Ingredients
Instructions
- Mix flour, soda, sugar, salt, eggs, crushed pineapple, and walnuts in a bowl.
- Mix well until all ingredients are well combined.
- Pour batter into a greased baking pan.
- Bake at 350°F (175°C) for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool before frosting.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of plain flour. If you want to reduce sugar, you can substitute half of the granulated sugar with unsweetened applesauce. Make sure to drain the crushed pineapple well to prevent a soggy cake. Adding a teaspoon of vanilla extract can enhance the flavor. For extra crunch, try mixing in some toasted coconut along with the walnuts.
Serving Suggestions
Serve the Hawaiian Wedding Cake chilled or at room temperature, topped with a generous layer of cream cheese frosting. It pairs wonderfully with fresh fruit like pineapple or berries for a tropical touch. For more indulgence, serve it alongside a scoop of vanilla ice cream, making it a delightful dessert for any occasion. Explore more American recipes for a diverse menu.
Storage & Reheating
Store leftover Hawaiian Wedding Cake in an airtight container in the refrigerator for up to five days. If you want to keep it longer, wrap individual slices in plastic wrap and freeze for up to three months. To reheat, allow it to thaw in the refrigerator overnight, then warm gently in the microwave for a few seconds, keeping it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Hawaiian Wedding Cake With Frosting contains roughly 1566 calories, with 15g protein, 93g carbohydrates, and 99g fat. It is an excellent source of vitamin C (52% of the Daily Value), dietary fiber (36% of the Daily Value), and protein (31% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1942mg per serving (84% 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 use fresh pineapple instead of canned?
Yes, you can use fresh pineapple if you prefer. Just make sure to crush it finely and drain any excess juice to maintain the cake's consistency. Fresh pineapple can add a brighter, more vibrant flavor to the cake.
What can I substitute for walnuts?
If you have nut allergies or prefer not to use walnuts, you can substitute them with sunflower seeds or omit them entirely. Chopped pecans or almonds can also work well if you're looking for a different nut flavor.
How can I make this cake gluten-free?
To make a gluten-free version of Hawaiian Wedding Cake, substitute the plain flour with a 1-to-1 gluten-free flour blend. Ensure that the baking soda and other ingredients are also gluten-free certified to avoid 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).