Hawaiian Cake

Hawaiian cake

Hawaiian Cake

Who doesn’t like a cake that can instantly make any occasion feel like a celebration?

Craft the Hawaiian cake birthday, a dessert that truly stands out with its refreshing twist of tropical flavors.

When you add this cake to your menu, you’re not just serving dessert; you’re offering a sweet, simple, and sugary escape.

Pineapple, coconut, and whipped frosting come together in a symphony of tastes that are both light and flavorful, making it the perfect cake for those who need something special.

The first time I made a Hawaiian wedding cake, it was for a large crowd at a community potluck. I used a 9×13 pan, layering the cake with creamy, whipped coconut on top.

Beneath that, a layer of pineapple mix that I poked into the cake allowed the juice to seep through, creating a nice, moist texture.

The topping of crushed pineapple was not only a pretty sight but also added a splash of refreshing taste with every bite.

The layers were simple yet elegant, and the heavy use of coconut and pineapple made every slice a great hit.

It’s amazing how a basic yellow cake can change so dramatically with just a few tropical additions.

Whether it’s for a small family gathering or a large party, this cake always becomes the centerpiece, with its creamy texture and flavorful, colada-inspired topping.

It’s the kind of specialty cake that still looks and tastes as good as it smells, destined to feed and delight everyone.

Hawaiian wedding cake with cream cheese frosting

Hawaiian Cake Recipe

Tools You’ll Need

  • 9×13 Baking Pan
  • Hand Mixer
  • Mixing Bowls
  • Wooden Spoon

Ingredients

  • 1 package of yellow cake mix
  • 15 ounces of crushed pineapple (do not drain)
  • 8 ounces of cream cheese, softened
  • 3 ounces of instant vanilla pudding mix
  • 2 cups of milk (2% or whole)
  • 12 ounces of whipped topping
  • 1 cup of sweetened coconut flakes

Instructions

  1. Bake the Cake: Prepare the yellow cake mix as directed on the package and bake it in your 9×13 pan. Once done, let the cake cool completely.
  2. Prepare the Filling: While the cake is in the oven, take your cream cheese, instant vanilla pudding mix, and milk and combine them in a mixing bowl using a hand mixer. Blend until the mixture is smooth and starts to thicken. Then, refrigerate this pudding mixture; it will get even thicker as the cake cools.
  3. Poke and Prep: Once your cake has cooled, use the rounded end of a wooden spoon to poke holes evenly across the top of the cake.
  4. Add Pineapple: Spread the crushed pineapple, along with its juice, evenly over the top of the cake.
  5. Layer on Pudding: Scoop out the chilled pudding mixture and spread it over the pineapple layer.
  6. Top It Off: Cover the pudding layer with whipped topping and evenly sprinkle coconut flakes over everything.
  7. Chill and Serve: You can serve the Hawaiian wedding cake with cream cheese frosting immediately or cover it and keep it in the refrigerator until it’s time to dig in.

Hawaiian wedding cake

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