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
Scale
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
