Hawaiian Wedding Cake Recipe

Introduction

Hawaiian Wedding Cake is a light, fruity dessert perfect for celebrations or anytime you crave something sweet and tropical. This moist cake features pineapple and mandarin oranges wrapped in a creamy, whipped topping frosting. It’s simple to make yet impressively delicious.

Ingredients

• 4 eggs
• ¾ cup vegetable oil
• 1 box yellow cake mix
• 1 (15-ounce) can mandarin oranges with juice
• 1 (16-ounce) container whipped topping, thawed
• 1 (3.4-ounce) package instant vanilla pudding mix (dry)
• 1 (15-ounce) can crushed pineapple with juice (undrained)
• Maraschino cherries for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 325 degrees F. Line a 9-by-13-inch cake pan with parchment paper and coat it with nonstick spray for easy removal.
2. Step 2: In a large bowl, whisk together the eggs and vegetable oil until well combined. Add the yellow cake mix and whisk until the batter is smooth. Gently fold in the mandarin oranges with their juice.
3. Step 3: Pour the batter evenly into the prepared pan. Bake for 25 to 35 minutes, checking doneness at 25 minutes with a toothpick. Allow the cake to cool completely for at least 30 minutes.
4. Step 4: Once cooled, combine the whipped topping and dry vanilla pudding mix in a large bowl, mixing until smooth. Fold in the crushed pineapple with its juice carefully.
5. Step 5: Spread the frosting in a thick, even layer over the cooled cake. Cover and refrigerate for at least 30 minutes to set.
6. Step 6: Before serving, garnish each slice with a maraschino cherry if desired. Keep any leftovers refrigerated.

Tips & Variations

• For extra texture, add chopped macadamia nuts or shredded coconut to the batter or frosting.
• If you prefer a less sweet frosting, reduce the amount of vanilla pudding mix slightly.
• Use fresh pineapple and mandarins for a brighter flavor, but be sure to drain them well to avoid a soggy cake.
• To make individual servings, bake the batter in muffin tins and frost once cooled.

Storage

Store the cake covered in the refrigerator for up to 3 days. The frosting contains whipped topping and pudding mix, so refrigeration is important to maintain freshness and texture. When ready to serve again, you can enjoy it cold or allow it to come to room temperature for about 15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake instead of boxed mix?

Yes, you can substitute with your favorite homemade yellow cake recipe. Just make sure the batter consistency is similar to the boxed mix for best results.

Is it necessary to use instant vanilla pudding mix dry in the frosting?

Yes, the dry pudding mix thickens the whipped topping, creating a creamy, stable frosting without the need to prepare it as pudding beforehand.

Hawaiian Wedding Cake Recipe

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★★★★★

4.6 from 61 reviews

This Hawaiian Wedding Cake is a delightful tropical dessert featuring a moist yellow cake infused with mandarin oranges, topped with a creamy whipped topping mixed with instant vanilla pudding and crushed pineapple. Garnished optionally with maraschino cherries, this cake offers a perfect balance of fruity sweetness and light, fluffy texture, making it a refreshing treat ideal for celebrations or everyday indulgence.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake

• 4 eggs
• ¾ cup vegetable oil
• 1 box yellow cake mix
• 1 (15-ounce) can mandarin oranges (and juice)

For the Frosting

• 1 (16 ounce) container whipped topping (thawed)
• 1 (3.4 ounce) package instant vanilla pudding mix (dry mix)
• 1 (15-ounce) can crushed pineapple and juice (undrained)

For Garnish (Optional)

• Maraschino cherries

Instructions

1. Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Line a 9-inch by 13-inch cake pan with parchment paper and spray it with nonstick cooking spray to prevent sticking.
2. Make the Cake Batter: In a large bowl, whisk together the eggs and vegetable oil until fully combined. Add the yellow cake mix and whisk until smooth. Gently fold in the mandarin oranges with their juice to distribute fruit evenly without breaking them apart.
3. Bake the Cake: Pour the batter into the prepared pan and spread it out evenly. Bake in the preheated oven for 25 to 35 minutes, starting to check doneness at 25 minutes by inserting a toothpick, which should come out clean or with a few moist crumbs. Once baked, remove from oven and let it cool completely in the pan for at least 30 minutes.
4. Prepare the Frosting: In a large bowl, combine the thawed whipped topping and dry instant vanilla pudding mix together; do not prepare the pudding as instructed on the package, keep it dry. Carefully fold in the undrained crushed pineapple thoroughly to incorporate the fruit and juice evenly.
5. Frost the Cake: Once the cake is completely cooled, spread the prepared frosting over the top in a thick, even layer to cover the cake fully.
6. Chill and Garnish: Cover the frosted cake and refrigerate for at least 30 minutes to let the flavors meld and the frosting set. Before serving, garnish individual slices with maraschino cherries if desired. Store leftover cake covered in the refrigerator.

Notes

• Ensure the cake is completely cool before frosting to prevent the whipped topping from melting.
• You can substitute the mandarin oranges with fresh segments if preferred, but canned is recommended for sweetness and juice content.
• For a stronger pineapple flavor, drain less juice from the crushed pineapple before folding into the frosting.
• This cake is best served chilled and tastes even better the next day after flavors have blended.
• The cake can be stored covered in the refrigerator for up to 3 days.

Keywords: Hawaiian Wedding Cake, tropical cake, yellow cake with fruit, pineapple whipped topping cake, mandarin orange cake, easy wedding dessert