hawaiian wedding cake

This super easy Hawaiian Wedding Cake is a delicious poke cake oozing with fruity pineapple and coconut flavors in every bite.

Hawaiian Wedding Cake

pineapple

sugar

bananas

5.1 oz box Vanilla INSTANT pudding

container Cool whip (thawed)

sweet shredded coconut (lightly toasted)

walnuts

Preheat oven to 350°F or according to box cake mix directions.

Spray a 9×13 pan with baker’s spray and then bake cake mix as directed.Pro-Tip: Mix the egg, oil, and water in your bowl prior to adding your cake’s dry ingredients. This will ensure that you do not over-mix your cake batter and makes for a more tender cake.

While the cake is baking in a medium sauce pan on medium heat, heat the pineapple and sugar just until the sugar dissolves.

When the cake is done baking, remove the baking pan from the oven and immediately poke holes all over the top of the cake with the handle of a wooden spoon.Pro-Tip: It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.

Pour the pineapple mixture over the cake. Spread the pineapple mixture evenly over the cake then allow to cool on the counter for 30 minutes.Pro-Tip: When you’re pouring the mixture into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the cream fills the holes completely.

Place banana slices in a single layer over the cooled cake.

Make the instant pudding as directed and spread over bananas. Spread Cool Whip over pudding mixture.

Sprinkle with the toasted coconut and nuts.Pro-tip: To toast your coconut and walnut, line a small cookie sheet with parchment and put it in a 400°F oven for about 3 to 5 minutes. Be sure to keep a close eye on this so that it does not burn. You can use a dry skillet on medium-high heat to toast the coconut for 3 minutes, pour into a bowl, place the walnuts in the skillet, then repeat. You can garnish each slice with an additional squirt of whipped topping and a maraschino cherry.

Refrigerate assembled cake 1 to 2 hours prior to slicing and serving. This helps the cake set up.Pro-Tip: If I’m not serving the cake immediately, I tend to wait to put on the garnishes so that they will stay fresh and crunchy and not go stale.

If you&#039;re looking for an exotic wedding cake, why not consider a hawaiian wedding cake? This type of cake is typically made with pineapple, coconut, and other tropical fruits, and it always looks and tastes amazing. Plus, a hawaiian wedding cake is a perfect way to celebrate your love of Hawaii.

C. All purpose flour

C. Granulated sugar

½ C. Brown sugar

Large eggs

Baking powder

C. Chopped walnuts

C. Shredded coconut

Cinnamon

nutmeg

Vanilla extract

½ C. Heavy whipping cream

Cream cheese softened

Toasted shredded coconut

Preheat the oven to 350 degrees.

Add the ingredients for the cake to a mixing bowl, and beat until completely combined.

Pour the batter into a well greased 9x13 baking dish.

Bake for 30-40 minutes, or until browned and cooked completely through.

Let the cake cool completely.

When ready, beat the heavy whipping cream in a mixing bowl until it forms stiff peaks, and set aside.

Add the rest of the ingredients for the icing to a mixing bowl, and beat until smooth and creamy.

Fold the heavy whipping cream into the icing mixture until combined.

Spread the icing on the cake in an even layer, and top with the toasted coconut flakes.

Hawaiian Wedding Cake is the mandarin orange-studded, fluffy-pineapple-frosting-slathered, perfectly pillowy yellow cake of your dreams. It tastes like a tropical getaway, and making it is an absolute breeze.

eggs

vegetable oil

yellow cake mix

(15 ounce) can mandarin oranges and juice

(16 ounce) container whipped topping (thawed)

(3.4 ounce) package instant vanilla pudding mix ((dry mix))

(15 ounce) can crushed pineapple and juice

Maraschino cherries (for garnish, optional)

Preheat oven to 325 degrees. Line a 9-inch by 13-inch cake pan with parchment paper and coat with nonstick spray.

In a large bowl, whisk the eggs and oil together until well blended. Whisk in the cake mix until smooth. Carefully fold in the mandarin oranges and their juice.

Pour the batter into the prepared pan and bake 25 to 35 minutes (check at 25 minutes). Cool completely, at least 30 minutes.

When the cake is cool, blend whipped topping and dry vanilla pudding mix in a large bowl (do not prepare the pudding mix into pudding). Carefully fold in pineapple and juice. Spread the frosting in a thick, even layer on the cake.

Cover and refrigerate at least 30 minutes before serving. Garnish individual slices with maraschino cherries if desired. Refrigerate any leftovers.

Love this cake!  It is my husband’s favorite.

Made this by making it in a trifle dish, alternating cherries and fresh oranges yep peeled the pith off took awhile but we’ll worth the extra work. Was beautiful to look at , made cake day before just cut in squares and do layers.

I have made recipes similar to this but this is by far my favorite. No mixer
needed!

https://content.jwplatform.com/videos/xBM2fYJC.mp4

Hawaiian Wedding Cake- Culinary Hill.mp4

Top 3 hawaiian wedding cake recipes from across the web

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Hawaiian Wedding Cake

Hawaiian Wedding Cake

Top 3 hawaiian wedding cake recipes from across the web

The most viewed hawaiian wedding cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Hawaiian Wedding Cake

Hawaiian Wedding Cake

Hawaiian Wedding Cake

The most viewed hawaiian wedding cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine