Hawaiian Wedding Cake Recipe


Hawaiian Wedding Cake Recipe


Yield: 12 to 15 servings

We’re delighted that this Hawaiian wedding cake recipe, which uses pineapple as its main ingredient, made its way to New England. It’s quick, easy, and absolutely delicious — great for a party. The cake itself is so moist and full of flavor that it would be almost as good without the frosting. 


2 cups all-purpose white flour
1-1/2 cups white sugar
1 cup unsweetened coconut
2 teaspoons baking soda
1 can (20 ounces) crushed pineapple, with juice (do not drain)
2 eggs, beaten
1 cup chopped nuts

1/2 cup (1 stick) butter or margarine, at room temperature
1 package (8 ounces) cream cheese, at room temperature
1-1/2 cups confectioners’ sugar
2 teaspoons vanilla extract


Preheat the oven to 350 degrees F. Grease a 9-inch by 13-inch baking pan.

To make the cake, sift the flour and soda into a large mixing bowl. Add the remaining ingredients and mix by hand. Pour into the baking pan.

Bake for 45 minutes or until a tester inserted near the center comes out clean. Cool completely.

To make the frosting, combine all the ingredients and beat until smooth. Once cake has cooled completely , smooth frosting over the Hawaiian Wedding Cake and top with a cherry, if desired.




-Dump 2 large cans(regular size not those mini ones) mandarin oranges into a yellow cake mix with one egg and 1/4 cup of oil. Bake temp per box.

-one tub of Cool Whip mixed with one box of vanilla pudding and one can of crushed pineapple drained… Mix together.. Spread on cooled cake and keep refrigerated. Yummo!

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