Introduction

Hawaiian Wedding Cake is a light, fruity dessert that combines tropical flavors with a moist yellow cake. Topped with a creamy pineapple-pudding frosting and garnished with maraschino cherries, it’s perfect for celebrations or any time you want a sweet island treat.

Hawaiian Wedding Cake Recipe - Recipe Image

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 mix)
1 (15-ounce) can crushed pineapple with juice (undrained)
Maraschino cherries for garnish (optional)

Instructions

Step 1: Preheat your oven to 325 degrees Fahrenheit. Line a 9-inch by 13-inch cake pan with parchment paper and coat it with nonstick spray to prevent sticking.
Step 2: In a large bowl, whisk the eggs and vegetable oil together until well blended. Stir in the yellow cake mix until smooth, then gently fold in the mandarin oranges with their juice.
Step 3: Pour the batter into the prepared pan and bake for 25 to 35 minutes, checking for doneness at 25 minutes. Allow the cake to cool completely, at least 30 minutes.
Step 4: Once the cake is cool, combine the whipped topping and dry vanilla pudding mix in a large bowl (do not prepare the pudding mix with liquid). Carefully fold in the crushed pineapple and its juice.
Step 5: Spread the frosting mixture evenly in a thick layer over the cooled cake. Cover and refrigerate for at least 30 minutes before serving. Garnish individual slices with maraschino cherries if desired.

Tips & Variations

For extra tropical flavor, add toasted coconut flakes either into the batter or sprinkled on top before serving.
Use fresh pineapple if preferred, but be sure to drain well to avoid a runny frosting.
If you want a firmer frosting, chill the whipped topping and pineapple mixture longer before spreading.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh and moist. Leftovers can be reheated briefly at room temperature or eaten chilled, as preferred. The frosting is best served cold and may soften if left out too long.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake and prepare the frosting a day ahead. Refrigerate the frosted cake tightly covered to maintain freshness.

What can I substitute for the yellow cake mix?

You can use a homemade yellow cake recipe or a white cake mix if preferred. Just be sure to follow the instructions for the mix or recipe chosen, and adjust baking time as needed.

Hawaiian Wedding Cake Recipe

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★★★★★

4.7 from 65 reviews

A delightful and moist Hawaiian Wedding Cake featuring bright mandarin oranges and crushed pineapple, topped with a creamy pineapple-infused whipped topping. This cake combines the tropical flavors of fruit with a light and fluffy yellow cake base, perfect for festive occasions or a special dessert treat.

Author: Isabella
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

Cake:

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

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

Garnish:

Maraschino cherries (optional)

Instructions

Prepare the Pan: Preheat your oven to 325 degrees Fahrenheit. Line a 9×13-inch cake pan with parchment paper and coat it lightly with nonstick spray to ensure easy removal of the cake.
Mix the Batter: In a large bowl, whisk together the eggs and vegetable oil until well combined. Gradually add the yellow cake mix, whisking until the batter is smooth. Gently fold in the mandarin oranges with their juice, being careful to keep the fruit intact.
Bake the Cake: Pour the prepared batter into the lined and greased cake pan. Bake in the preheated oven for 25 to 35 minutes, checking for doneness starting at 25 minutes by inserting a toothpick into the center—it should come out clean. Allow the cake to cool completely, about 30 minutes.
Make the Frosting: In a large bowl, blend the thawed whipped topping with the dry instant vanilla pudding mix until smooth and combined; do not prepare the pudding with milk. Fold in the crushed pineapple along with its juice carefully to maintain the texture.
Assemble and Chill: Spread the pineapple frosting evenly in a thick layer over the cooled cake. Cover the cake and refrigerate for at least 30 minutes to allow the flavors to set and the frosting to firm up.
Garnish and Serve: Before serving, garnish individual slices with maraschino cherries if desired. Store any leftovers covered in the refrigerator.

Notes

For best results, ensure the cake is completely cool before frosting to prevent the whipped topping from melting.
The frosting uses dry pudding mix for thickness without extra liquid; do not prepare the pudding as per package instructions.
You can substitute fresh mandarin oranges if canned are not available, but be sure to add some juice for moisture.
Store leftovers tightly covered in the refrigerator and consume within 3-4 days for optimal freshness.
For a more tropical flavor, consider adding shredded coconut to the frosting or cake batter.

Keywords: Hawaiian Wedding Cake, tropical cake, pineapple cake, mandarin oranges dessert, creamy frosting cake, yellow cake recipe