Hawaiian Wedding Cake Recipe

Introduction

Hawaiian Wedding Cake is a light, fruity dessert perfect for celebrations or any occasion that calls for a sweet tropical treat. This moist cake combines mandarin oranges and pineapple with a creamy whipped topping, creating a delightful balance of flavors and textures.

Ingredients

• 4 eggs
• ¾ cup vegetable oil
• 1 box yellow cake mix
• 1 (15-ounce) can mandarin oranges (and 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 and juice (undrained)
• Maraschino cherries (for garnish, optional)

Instructions

1. Step 1: Preheat your oven to 325 degrees Fahrenheit. Line a 9-inch by 13-inch cake pan with parchment paper and spray it with nonstick spray to ensure easy removal.
2. Step 2: In a large bowl, whisk the eggs and vegetable oil together until well blended. Add the yellow cake mix and whisk until smooth. Gently fold in the mandarin oranges, including their juice, for extra moisture and flavor.
3. Step 3: Pour the batter into the prepared pan. Bake for 25 to 35 minutes, checking at 25 minutes to avoid overbaking. Let the cake cool completely for at least 30 minutes before frosting.
4. Step 4: In a separate large bowl, blend the thawed whipped topping and the dry vanilla pudding mix together (do not prepare the pudding with milk). Carefully fold in the undrained crushed pineapple.
5. Step 5: Spread the frosting evenly and thickly over the cooled cake. Cover the cake and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
6. Step 6: Garnish each slice with a maraschino cherry if desired. Serve chilled for the best experience.

Tips & Variations

• For a nutty crunch, sprinkle toasted coconut or chopped macadamia nuts on top of the frosting before chilling.
• Use fresh drained pineapple and mandarin oranges if canned fruit is not preferred; just reduce extra liquid accordingly.
• To make it gluten-free, use a gluten-free yellow cake mix and ensure all other ingredients are labeled gluten-free.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh and moist. When ready to eat leftover cake, serve it chilled or let it sit at room temperature for 20 minutes to soften slightly. Avoid freezing as the whipped topping texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh fruit instead of canned?

Yes, fresh mandarin oranges and crushed pineapple can be used, but make sure to drain excess juice well to avoid a soggy cake.

Do I need to prepare the pudding mix with milk?

No, for the frosting, the dry vanilla pudding mix is folded directly into the whipped topping without adding milk. This creates a thick, creamy texture perfect for spreading on the cake.

Hawaiian Wedding Cake Recipe

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4.7 from 117 reviews

This Hawaiian Wedding Cake is a tropical-inspired dessert perfect for gatherings and celebrations. It features a moist yellow cake infused with mandarin oranges and topped with a luscious pineapple whipped topping, creating a light and fruity treat that’s both simple to make and irresistibly delicious.

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

Ingredients

Scale 1x2x3x

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 oven and pan: 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 ensure easy removal of the cake.
2. Mix the cake batter: In a large bowl, whisk together the eggs and vegetable oil until well combined. Gradually whisk in the yellow cake mix until the batter is smooth. Carefully fold in the mandarin oranges with their juice to distribute fruit evenly.
3. Bake the cake: Pour the batter into the prepared pan and spread it evenly. Bake for 25 to 35 minutes, checking for doneness at 25 minutes by inserting a toothpick in the center—it should come out clean or with a few moist crumbs. Allow the cake to cool completely in the pan, at least 30 minutes.
4. Prepare the frosting: In a large bowl, blend the thawed whipped topping with the dry instant vanilla pudding mix until well combined. Gently fold in the crushed pineapple along with its juice for a creamy, fruit-infused frosting.
5. Assemble and chill: Spread the frosting evenly over the cooled cake in a thick layer. Cover the cake and refrigerate for at least 30 minutes to allow the flavors to meld and the frosting to set.
6. Serve: If desired, garnish individual slices with maraschino cherries before serving. Keep any leftovers refrigerated to maintain freshness.

Notes

• Ensure the whipped topping is fully thawed before mixing to achieve a smooth frosting consistency.
• Do not prepare the instant pudding mix with milk; use it dry as indicated in the recipe for the best texture.
• The cake can be made a day ahead and refrigerated for easier serving at events.
• For a gluten-free version, use a gluten-free yellow cake mix.
• If mandarin oranges or crushed pineapple are not available, substitute with fresh or canned fruit packed in juice rather than syrup for less sweetness.

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