Name: Hawaiian Wedding Cake
Prep time: 20 min
Cook time: 30 min
Total time: 210 min
Ingredients: 1 box 15.25 oz yellow cake mix (or 2 cups homemade yellow cake batter); 3 large eggs; 1/3 cup vegetable oil; 1 cup water; 1 teaspoon vanilla extract (Using a quality cake mix or a homemade yellow cake gives the best flavor.); 1 can 20 oz crushed pineapple in juice, undrained; 1/2 cup reserved pineapple juice (from the can); 1 package 3.4 oz instant vanilla pudding mix; 16 oz frozen whipped topping, thawed (Cool Whip) (or 2 cups homemade whipped cream); 1 1/2 cups sweetened shredded coconut (toasted for garnish); as needed Maraschino cherries or pineapple chunks (for decoration (optional))

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Introduction

I first tasted Hawaiian Wedding Cake at a backyard potluck where the humidity hung heavy and laughter rose with every passing plate. A friend cut into the chilled cake and the first forkful was a little paradise: fluffy cake, sweet pineapple, soft coconut, and a cloud of whipped topping. That moment the bright pineapple syrup soaking the cake and the cool whipped topping melting on my tongue is why I started making this recipe at home. I love how simple ingredients become something nostalgic and celebratory.

This cake feels like sunshine in dessert form: tropical, tender, and forgiving. It is one of those recipes that brings people together because it travels well, is easy to slice, and looks lovely when topped with toasted coconut and cherries. If you enjoy playful twists on classic cakes, you might also like this playful take on desserts like Air Fryer Cherry Cheesecake Egg Rolls that make entertaining fun.

What Makes This Recipe Special

Hawaiian Wedding Cake is special because it transforms a simple yellow cake into a layered, custardy, tropical delight without complicated techniques. Key benefits:

Quick to assemble if you use a cake mix, yet it tastes homemade.
Crowd-pleasing with familiar flavors: pineapple, coconut, and vanilla pudding.
Perfect for warm-weather gatherings since it is served chilled and refreshingly light.

Readers will love this recipe because it is forgiving, adaptable, and makes a big, impressive dessert with minimal fuss.

Ingredients You’ll Need

For the Cake

1 box (15.25 oz) yellow cake mix (or 2 cups homemade yellow cake batter)
3 large eggs
1/3 cup vegetable oil
1 cup water
1 teaspoon vanilla extract Note: Using a quality cake mix or a homemade yellow cake gives the best flavor. For a gluten-free option, substitute a GF cake mix.

For the Pineapple Filling

1 can (20 oz) crushed pineapple in juice, undrained
1/2 cup reserved pineapple juice (from the can)
1 package (3.4 oz) instant vanilla pudding mix

For the Topping

16 oz frozen whipped topping, thawed (Cool Whip) or 2 cups homemade whipped cream
1 1/2 cups sweetened shredded coconut, toasted for garnish
Maraschino cherries or pineapple chunks for decoration (optional) Note: Fresh crushed pineapple can be used; drain some juice and keep 1/2 cup for the pudding mix.

If you like cake-mix hacks and flavorful finishes, check a cozy cake idea like Apple Pecan Cake with Caramel Glaze for inspiration on presentation and glaze techniques.

How to make Hawaiian Wedding Cake

Step 1: Preheat and prepare

Preheat your oven to 350 F. Grease a 9×13-inch baking pan and line with parchment if preferred.

Step 2: Mix and bake the cake

In a bowl combine the cake mix, eggs, oil, water, and vanilla. Beat until smooth and light, about 2 minutes. Pour batter into the prepared pan and smooth the top. Bake 25 to 30 minutes, or until a toothpick in the center comes out clean and the top is golden. The cake should spring back slightly when touched.

Step 3: Make the pineapple-pudding mixture

While the cake bakes, mix the instant vanilla pudding with the reserved 1/2 cup pineapple juice until smooth. Stir in the crushed pineapple (undrained). The mixture should be slightly thick but pourable.

Step 4: Poke the cake

As soon as the cake comes out of the oven and while it is still hot, use the handle of a wooden spoon to poke holes all over the top, about 1 inch apart. The holes let the pineapple mixture sink into the cake for moist, flavorful bites.

Step 5: Pour and spread

Slowly pour the pineapple-pudding mixture over the hot cake, pressing lightly so the filling settles into the holes. You will see the cake absorb the juices; it should look glossy and slightly sunken in spots.

Step 6: Chill and top

Let the cake cool to room temperature, then refrigerate for at least 3 hours or overnight for the best texture. Before serving, spread the thawed whipped topping in an even layer over the chilled cake. Sprinkle with toasted shredded coconut and add cherries or pineapple pieces for a festive touch.

Step 7: Slice and enjoy

Use a sharp knife dipped in hot water and wiped dry for clean slices. The cake will be moist, with visible pockets of pineapple and a creamy topping.

Tips & Recipe Variations

Use toasted coconut for better flavor and crunch; toast at 350 F for 5 to 7 minutes, stirring once.
For a lighter version, use sugar-free pudding and a light whipped topping.
Make it dairy-free by swapping in coconut-based whipped topping and dairy-free pudding.
Add 1/2 cup chopped macadamia nuts between the cake and topping for texture.
For extra coconut flavor, fold 1/2 cup coconut into the cake batter.
To avoid a soggy cake, do not pour the entire pineapple syrup at once; reserve some if the cake looks very wet.
Store covered in the refrigerator for up to 3 days. This cake is best served chilled and should not be frozen once topped with whipped cream.

How to Serve

Serve chilled, cut into 12 generous squares.
Garnish each slice with a sprinkle of toasted coconut and a maraschino cherry or pineapple wedge.
Pair with iced coffee, a coconut-lime mocktail, or a light dessert wine.
For buffet presentation, place the cake on a chilled platter and surround with fresh pineapple slices and edible flowers for a tropical display.
Approximate calories per serving: about 300-400 kcal depending on ingredients and portion size.

Frequently Asked Questions

Q: Can I make this cake ahead of time?

A: Yes. Bake and assemble the day before serving, then chill overnight. The flavors actually improve with time.

Q: Can I freeze the leftovers?

A: Freezing is not recommended after topping with whipped cream, as texture will change. You can freeze the plain baked cake (without topping) for up to 2 months.

Q: What can I use instead of instant pudding?

A: You can make a quick custard with cornstarch, milk, and sugar, but instant pudding is the easiest for this recipe.

Q: How do I prevent the cake from becoming too soggy?

A: Reserve some pineapple juice and add gradually. Also make sure holes are not too close together so the cake keeps structure.

Q: Can I make this cake gluten-free or dairy-free?

A: Yes. Use a gluten-free yellow cake mix and dairy-free pudding and whipped topping.

“This cake transported me back to summer vacations. Light, juicy, and not too sweet. Guests asked for the recipe and went back for seconds.” – A happy summer potluck guest

Conclusion

This Hawaiian Wedding Cake is one of my favorite crowd-pleasers because it combines simple pantry ingredients into a tropical, cooling dessert that feels celebratory and personal. Give it time to chill so the flavors meld, and don’t skip the toasted coconut on top for the best contrast in texture. If you want another take or visual step-by-step inspiration, check this classic write-up: Hawaiian Wedding Cake– Cool, Creamy, Fruity and EASY!. For a slightly different tropical approach, this tried-and-true version is also worth a look: Tropical Hawaiian Wedding Cake Recipe.

I hope this recipe brings warm moments to your table. Please try it, share your photos, or leave a note about any twists you loved.