Hawaiian Wedding Cake with Whipped Cream Cheese Frosting Recipe
If you’re ready to fall head-over-heels for a dessert that truly delivers sunshine on a plate, let me introduce you to my absolute favorite: Hawaiian Wedding Cake with Whipped Cream Cheese Frosting. Imagine a super-moist yellow cake bursting with sweet pineapple, crowned with the dreamiest, pillow-soft frosting, and topped with toasted coconut and crunchy nuts. Every bite is a celebration—tropical, lush, and unforgettably delicious. Whether you’re baking for a summer get-together or just want to add a little vacation magic to your weeknight, this is the cake that always impresses, yet couldn’t be easier to make.
Ingredients You’ll Need
What I love about this recipe is that it uses humble, easy-to-find goodies that, together, create something exceptional. Nothing fancy here—just a clever combination of staple ingredients that make each slice shine with tropical flavor, gorgeous texture, and irresistible creaminess.
- Yellow cake mix: The ultimate shortcut for a consistently tender base—pick your favorite brand for best results.
- Crushed pineapple (with juice): This gives the cake its signature moistness and bursts of fruity, sunny flavor.
- Large eggs: Essential for structure and that beautiful rich color.
- Vegetable oil: Keeps the cake extra moist and light.
- Sour cream: Adds tang and a dreamy, plush texture you’ll love.
- Vanilla extract: Brings all the flavors together with warm, cozy undertones.
- Cream cheese (softened): For the iconic creamy tang in that melt-in-your-mouth frosting.
- Powdered sugar: Sweetens and smooths the frosting, making it fluffy and light.
- Whipped topping (like Cool Whip), thawed: Gives your frosting the cloud-like lift that’s positively addicting.
- Chopped pecans or walnuts (optional): Sprinkle these on top for a bit of toasty crunch.
- Sweetened shredded coconut (optional): The perfect tropical finish, either toasted or just as is.
How to Make Hawaiian Wedding Cake with Whipped Cream Cheese Frosting
Step 1: Prep Your Pan and Preheat
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan—this ensures your cake comes out flawlessly, every single time. Trust me, a little prep goes a long way when you’re craving that perfect first slice of Hawaiian Wedding Cake with Whipped Cream Cheese Frosting.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the yellow cake mix, crushed pineapple (including all that lovely juice), eggs, vegetable oil, sour cream, and vanilla extract. Beat everything together until the batter is smooth and evenly blended. You’ll immediately notice the pineapple’s aroma—it’s already setting the stage for something special.
Step 3: Bake the Cake
Pour your golden batter into the prepared pan, smoothing the top with a spatula. Slide the pan into your preheated oven and bake for 30–35 minutes. The cake should spring back lightly to the touch, and a toothpick inserted in the center will come out clean. Set the cake aside to cool completely; patience is key for a luscious frosting later!
Step 4: Prepare the Whipped Cream Cheese Frosting
While the cake cools, it’s time for that luxurious topping. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until creamy and fluffy. Then gently fold in the thawed whipped topping, taking care to keep things light and airy. Now you’ve got the signature crown for your Hawaiian Wedding Cake with Whipped Cream Cheese Frosting.
Step 5: Frost and Finish
Once the cake is completely cool, spread the whipped cream cheese frosting generously over the top. For the grand finale, sprinkle with chopped nuts and coconut as your heart desires. Pop the cake in the fridge for at least an hour; it’ll slice up like a dream and those luscious flavors get a chance to mingle.
How to Serve Hawaiian Wedding Cake with Whipped Cream Cheese Frosting
Garnishes
For an unforgettable finish, scatter a handful of toasted coconut and a few chopped pecans or walnuts on top. Not only do they add irresistible flavor and texture, but they instantly give your cake bakery-quality looks with a tropical flair. If you’re feeling extra fancy, add a few maraschino cherries or pineapple wedges for a pop of color—it’s pure joy in every bite.
Side Dishes
This cake is a star all by itself, but pairing it with a scoop of vanilla bean ice cream or a small bowl of fresh berries will transport your tastebuds straight to a Hawaiian paradise. For parties, a platter of tropical fruit kabobs or a chilled fruit salad makes a perfect, refreshing side.
Creative Ways to Present
Hawaiian Wedding Cake with Whipped Cream Cheese Frosting shines in classic sheet cake form, but you can also cut it into squares and serve them in cupcake wrappers for a playful, party-ready twist. Or, use a biscuit cutter to create perfectly round minis for individual servings, then top with extra coconut and a single cherry on each for pure wow factor.
Make Ahead and Storage
Storing Leftovers
Leftover cake is a happy problem to have! Cover your pan tightly with plastic wrap or transfer individual slices to airtight containers, then refrigerate. The cake stays moist and fresh for up to 4 days, and honestly, those flavors just keep improving as they meld together.
Freezing
You can absolutely freeze Hawaiian Wedding Cake with Whipped Cream Cheese Frosting—either whole or sliced. Wrap portions well in plastic wrap, then place in freezer bags or an airtight container. It will keep beautifully for up to 2 months. Thaw overnight in the fridge before serving for best texture and flavor.
Reheating
This cake is best served chilled or at room temperature, so no reheating is necessary. If your cake is frozen, just allow it to thaw slowly in the refrigerator. The frosting will return to its fluffy, creamy consistency, making each bite as luscious as the first time around.
FAQs
Can I use a homemade cake base instead of a box mix?
Definitely! If you have a favorite homemade yellow cake recipe, feel free to use it as the base. Just be sure to mix in the crushed pineapple (with juice) for that classic Hawaiian Wedding Cake with Whipped Cream Cheese Frosting texture and flavor boost.
Is it possible to make this cake nut-free?
Of course. The nuts are absolutely optional—just skip them or add extra toasted coconut on top for more texture. This way, you can accommodate guests with nut allergies while keeping the spirit of the cake intact.
Can I make the cake and frosting in advance?
Yes! In fact, Hawaiian Wedding Cake with Whipped Cream Cheese Frosting tastes even better after chilling overnight, so it’s a perfect make-ahead dessert for potlucks, birthdays, or laid-back summer gatherings.
Do I need to toast the coconut?
Not necessarily. Toasted coconut adds a lovely depth and crunch, but straight-from-the-bag sweetened shredded coconut is classic and delicious. It’s all up to your texture and taste preferences!
Can I use light cream cheese or a homemade whipped topping?
Absolutely—you can lighten things up with reduced-fat cream cheese or make your own whipped cream if you want a fresher touch. Just be aware that homemade whipped cream may not hold up quite as long as stabilized whipped topping, especially if you plan to store the cake for a few days.
Final Thoughts
If you’ve been dreaming of a showstopping dessert that’s equally easy and crowd-pleasing, you need to try Hawaiian Wedding Cake with Whipped Cream Cheese Frosting. It’s a slice of the islands at your kitchen table, and I promise it’ll become a go-to favorite with your friends and family, too. Give it a whirl—sunshine (and rave reviews) are sure to follow!
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Hawaiian Wedding Cake with Whipped Cream Cheese Frosting Recipe
- Total Time: 1 hour 15 minutes (including chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of Hawaii with this delightful Hawaiian Wedding Cake topped with a luscious whipped cream cheese frosting. Perfect for any celebration or just a sweet treat for yourself!
Ingredients
For the Cake:
- 1 box yellow cake mix
- 1 (20 oz) can crushed pineapple with juice
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1 tsp vanilla extract
For the Frosting:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 (8 oz) container whipped topping (like Cool Whip), thawed
Topping (optional):
- 1/2 cup chopped pecans or walnuts
- 1/2 cup sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- In a medium bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and fluffy. Gently fold in the whipped topping until fully combined.
- Spread the frosting evenly over the cooled cake. Sprinkle with chopped nuts and shredded coconut if desired. Refrigerate for at least 1 hour before serving.
In a large mixing bowl, combine the yellow cake mix, crushed pineapple with juice, eggs, oil, sour cream, and vanilla. Mix until well combined and smooth.
Notes
- This cake is even better the next day after the flavors have melded.
- You can substitute crushed pineapple with tidbits, but make sure to include the juice.
- For a nut-free version, skip the pecans or replace with toasted coconut flakes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 330mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
