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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.

Ingredients

Scale

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

Find it online: https://cookwithyana.com/hawaiian-wedding-cake-recipe/