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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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