Hawaiian Wedding Cake Recipe

Introduction

Hawaiian Wedding Cake is a moist, fruity dessert that combines tropical flavors with a fluffy cake base and creamy frosting. This delightful treat is perfect for celebrations or any time you crave a sweet taste of the islands.

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

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 cooking spray.
2. Step 2: In a large bowl, whisk together the eggs and vegetable oil until well blended. Add the yellow cake mix and whisk until smooth. Gently fold in the mandarin oranges with their juice.
3. Step 3: Pour the batter into the prepared pan and bake for 25 to 35 minutes. Start checking at 25 minutes by inserting a toothpick into the center—if it comes out clean, the cake is done. Allow the cake to cool completely, at least 30 minutes.
4. Step 4: In a separate large bowl, blend the thawed whipped topping with the dry vanilla pudding mix until smooth. Carefully fold in the crushed pineapple with its juice. Spread this frosting evenly in a thick layer over the cooled cake.
5. Step 5: Cover the cake and refrigerate for at least 30 minutes before serving. Garnish individual slices with maraschino cherries if desired.

Tips & Variations

• Use fresh pineapple chopped finely instead of canned for a fresher flavor and less added sugar.
• For a richer cake, substitute vegetable oil with melted butter.
• Try adding shredded coconut on top for extra texture and tropical flair.
• If you prefer, replace mandarin oranges with pineapple chunks or other tropical fruit.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh. Leftovers can be reheated briefly at room temperature, but it’s best enjoyed chilled. Ensure the frosting remains firm by keeping the cake refrigerated.

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 a day ahead and refrigerate it after frosting. This allows the flavors to meld beautifully and makes serving easier.

Can I use homemade cake instead of cake mix?

Absolutely. Feel free to use your favorite yellow cake recipe; just be sure the batter is thick enough to fold in the fruit without becoming too runny.

Hawaiian Wedding Cake Recipe

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4.8 from 142 reviews

A tropical delight, Hawaiian Wedding Cake is a moist yellow cake infused with mandarin oranges and topped with a creamy pineapple and whipped topping frosting. Easy to make and perfect for celebrations, this cake combines fruity flavors with a light, fluffy texture.

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

Ingredients

Scale 1x2x3x

Cake Ingredients

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

Frosting Ingredients

• 1 (16-ounce) container whipped topping (thawed)
• 1 (3.4-ounce) package instant vanilla pudding mix (dry)
• 1 (15-ounce) can crushed pineapple with juice (undrained)
• Maraschino cherries (for garnish, optional)

Instructions

1. Preheat and prepare pan: Preheat your oven to 325°F (163°C). Line a 9×13-inch cake pan with parchment paper and coat it with nonstick spray to ensure easy cake removal.
2. Mix batter: In a large bowl, whisk together the eggs and vegetable oil until thoroughly combined. Add the yellow cake mix and whisk until the batter is smooth. Gently fold in the mandarin oranges, making sure not to break the fruit too much.
3. Bake the cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 25 to 35 minutes, starting to check for doneness at 25 minutes by inserting a toothpick into the center; it should come out clean. Allow the cake to cool completely for at least 30 minutes before frosting.
4. Prepare the frosting: In a large bowl, combine the thawed whipped topping with the dry instant vanilla pudding mix and blend well. Carefully fold in the crushed pineapple with its juice, making sure the mixture is evenly combined but still fluffy.
5. Frost the cake: Spread the pineapple whipped topping frosting evenly and thickly over the cooled cake.
6. Chill and serve: Cover the frosted cake and refrigerate it for at least 30 minutes to set. Before serving, optionally garnish individual slices with maraschino cherries. Keep leftovers refrigerated.

Notes

• Ensure the cake is fully cooled before frosting to prevent melting or sliding of the topping.
• Do not prepare the pudding mix as instructed on the package; it should be added dry to the whipped topping.
• You can substitute canned pineapple and mandarin oranges with fresh fruit if desired, but canned fruits provide extra moisture.
• This cake is best served chilled and stored refrigerated to maintain freshness.
• For added texture, sprinkle some chopped macadamia nuts or coconut flakes on top before chilling.

Keywords: Hawaiian Wedding Cake, tropical cake, pineapple cake, mandarin orange cake, yellow cake dessert, fruity cake recipe