Best 12 Hawaiian Wedding Cake Recipes

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Indulge in the Tropical Delights of Hawaiian Wedding Cake: A Culinary Journey of Flavors and Traditions

The Hawaiian wedding cake, an iconic symbol of love and celebration, is a culinary masterpiece that captivates the senses with its unique blend of flavors and textures. Originating from the vibrant Hawaiian Islands, this multi-layered cake has become a cherished tradition at weddings and special occasions, symbolizing the harmonious union of two souls. As you embark on this delectable journey, you'll discover three enticing recipes that showcase the essence of this beloved cake.

The Classic Hawaiian Wedding Cake: Experience the timeless charm of the traditional Hawaiian wedding cake with this classic recipe. Layers of moist vanilla sponge cake are delicately frosted with fluffy pineapple buttercream, creating a symphony of flavors that dance on the palate. Topped with colorful tropical flowers and a sprinkling of toasted coconut, this cake embodies the beauty and warmth of the Hawaiian Islands.

Chocolate Haupia Delight: Embark on a tantalizing adventure with this chocolate haupia fusion cake. Layers of rich chocolate cake are interspersed with velvety haupia filling, a traditional Hawaiian coconut pudding. The harmonious marriage of chocolate and coconut creates a decadent symphony of flavors, while the toasted macadamia nut crumble topping adds a satisfying crunch.

Tropical Paradise: Escape to a tropical paradise with this vibrant and flavorful cake. Layers of coconut cake are adorned with layers of tropical fruit filling, featuring juicy pineapple, sweet mango, and tangy passion fruit. Topped with a whipped cream frosting and a medley of fresh tropical fruits, this cake is a celebration of the diverse flavors of the tropics.

Each recipe is meticulously crafted to embody the spirit of the Hawaiian wedding cake, promising an explosion of flavors and textures that will transport you to a tropical paradise. Whether you're a seasoned baker or just starting your culinary journey, these recipes will guide you through the process of creating these stunning cakes, ensuring success every time.

Let's cook with our recipes!

HAWAIIAN WEDDING CAKE RECIPE - (3.8/5)



Hawaiian Wedding Cake Recipe - (3.8/5) image

Provided by dpuentes

Number Of Ingredients 20

CAKE:
1 cup white sugar
1/2 cup brown sugar
1 teaspoon baking soda
2 cups all-purpose flour
2 eggs
1 (20-ounce) can crushed pineapple with juice
1 cup walnuts, finely chopped or crushed
3/4 cup flaked coconut
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon salt
1 teaspoon vanilla
WHIPPED CREAM CREAM CHEESE FROSTING:
1 (8-ounce) package cream cheese, room temperature
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
toasted shredded coconut, for topping

Steps:

  • Preheat oven to 350°F. In a bowl, mix the white sugar, brown sugar, baking soda, all-purpose flour, walnuts, 3/4 cup flaked coconut, cinnamon, nutmeg, and salt together. Then add the eggs, vanilla, and crushed pineapple with all of the juice and mix well. Pour into a well greased pan 9-inch round or 9-inch X 13-inch baking dish. Bake 35 to 40 minutes at 350°F (or until toothpick in the center comes out clean). WHIPPED CREAM CREAM CHEESE FROSTING: In a small bowl beat whipping cream until stiff peaks form; set aside. In a large bowl combine cream cheese, sugar, salt, and vanilla and mix until it reaches a smooth consistency. Gently fold the cream cheese mixture and whipped cream together. Frost the cake and top with toasted shredded coconut.

HAWAIIAN WEDDING CAKE II



Hawaiian Wedding Cake II image

A refreshing summer dessert, this has a layer of yellow cake covered with pineapple then topped with a fluffy cream layer and garnished with coconut and chopped nuts.

Provided by MACC

Categories     Desserts     Cakes     Pineapple Cake Recipes

Time 1h

Yield 14

Number Of Ingredients 8

1 (18.25 ounce) package yellow cake mix
2 (20 ounce) cans crushed pineapple, drained
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
½ cup flaked coconut
½ cup chopped walnuts
½ (10 ounce) jar maraschino cherries

Steps:

  • Prepare and bake cake mix according to package directions. Bake in a 10x15 inch pan. remove from oven and allow to cool. Spread drained pineapple on top of cooled cake.
  • Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth. Mix in the prepared pudding. Fold in the whipped topping. Spread evenly over the pineapple.
  • Sprinkle top with coconut, chopped walnuts and maraschino cherries. Store in refrigerator.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 56.7 g, Cholesterol 18.3 mg, Fat 17.5 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 8.6 g, Sodium 400.5 mg, Sugar 37.5 g

HAWAIIAN WEDDING CAKE I



Hawaiian Wedding Cake I image

Get ready to do the hula! Good with cream cheese or sour cream frosting.

Provided by Olene Grieshop

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Yield 12

Number Of Ingredients 7

1 ½ cups white sugar
1 teaspoon baking soda
2 cups all-purpose flour
2 eggs
1 (20 ounce) can crushed pineapple with juice
1 cup chopped walnuts
¾ cup flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch pan.
  • In a large bowl, mix sugar, soda, and flour by hand. Mix in eggs, pineapple with juice. Stir in nuts, and coconut. Pour into prepared pan.
  • Bake for 35 to 40 minutes. Cool on wire racks.

Nutrition Facts : Calories 297.4 calories, Carbohydrate 52 g, Cholesterol 31 mg, Fat 8.7 g, Fiber 2 g, Protein 5 g, SaturatedFat 2.1 g, Sodium 130.8 mg, Sugar 33.8 g

HAWAIIAN WEDDING CAKE



Hawaiian Wedding Cake image

"I got this wonderful recipe from a cousin whose husband was Hawaiian," notes JoAnn Desmond from Madison Heights, Virginia. "I've changed it some to reduce the fat and calories, but it still tastes as rich as the original. It's very simple to make...and guests will love it. Enjoy!"

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 18 servings.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
1-1/4 cups buttermilk
4 large egg whites
1 large egg
1 package (8 ounces) reduced-fat cream cheese, cubed
1 cup cold 2% milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
2 cans (one 20 ounces, one 8 ounces) unsweetened crushed pineapple, drained
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1/2 cup sweetened shredded coconut, toasted

Steps:

  • In a large bowl, combine the cake mix, buttermilk, egg whites and egg beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, beat cream cheese until fluffy. Gradually beat in milk add pudding mix until well blended. Spread over the cake. Top with pineapple and whipped topping. Sprinkle with coconut. Store in the refrigerator.

Nutrition Facts : Calories 221 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 378mg sodium, Carbohydrate 38g carbohydrate, Fiber 1g fiber), Protein 6g protein.

HAWAIIAN WEDDING CAKE RECIPE - (4.5/5)



HAWAIIAN WEDDING CAKE Recipe - (4.5/5) image

Provided by lkalemba

Number Of Ingredients 13

HAWAIIAN WEDDING CAKE FROSTING:
2 cups all purpose flour
2 cups sugar
2 eggs
2 tsp baking soda
1 cup chopped nuts
1 cup coconut
1 (20 oz. or 540 ml) can crushed pineapple with juice
1 (8 oz.) pkg cream cheese
1 1/2 cup powdered (icing) sugar
1/2 cup butter
2 tsp vanilla
Additional Coconut and chopped nuts for garnish (to taste)

Steps:

  • Mix all ingredients and pour into greased 13 x 9" pan. Bake at 350 F degrees for 40-45 minutes. Cool. Blend well. Frost cooled cake. Garnish with chopped nuts, coconut or chopped fruit, if desired. Note: the cake illustrated is a white cake. The wedding cake is deeper in color because of the caramelization of the pineapple. Commentary suggestions: 1 tsp coconut extract in the cake 1/2 tsp coconut extract in the frosting.

HAWAIIAN WEDDING CAKE COOKIES



Hawaiian Wedding Cake Cookies image

Macadamia nuts and pineapple help give these sweet treats their tropical name.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 7

1/2 cup butter, softened
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup finely chopped macadamia nuts, toasted
2 tablespoons finely chopped candied pineapple
Additional confectioners' sugar

Steps:

  • In a small bowl, cream the butter, confectioners' sugar and vanilla until light and fluffy. Gradually add flour and mix well. Stir in nuts and pineapple. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake at 350° for 14-16 minutes or until lightly browned. Remove to wire racks to cool completely. Roll cooled cookies in additional confectioners' sugar.

Nutrition Facts : Calories 323 calories, Fat 24g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 187mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 3g protein.

HAWAIIAN LEI WEDDING CAKE



Hawaiian Lei Wedding Cake image

Provided by Food Network

Categories     dessert

Time 9h15m

Yield 50 servings

Number Of Ingredients 23

3 cups (6 sticks) unsalted butter, cut into cubes, softened, plus more for greasing the pans
4 cups milk, at room temperature
4 teaspoons vanilla
24 large egg whites, at room temperature
9 cups cake flour
7 cups granulated sugar
5 tablespoons plus 1 teaspoon baking powder
4 teaspoons kosher salt
12 ounces cream of coconut
1/2 cup white rum
12 cups powdered sugar
4 cups (8 sticks) unsalted butter, softened
1 cup passionfruit puree
Large pinch of kosher salt
6 cups powdered sugar
4 cups (8 sticks) unsalted butter, softened
1 cup cream cheese, softened
1/4 cup heavy cream
Large pinch of kosher salt
Cornstarch, for dusting
8 ounces prepared gum paste
Assorted pink, purple and yellow gel food colors
Vodka, for mixing

Steps:

  • For the butter cake: Preheat the oven to 350 degrees F. Grease three 12-inch round cake pans, three 8-inch round cake pans and three 6-inch round cake pans with butter and line with parchment. Set aside.
  • In 2 batches, using half of the ingredients for each batch (see Cook's Note), whisk together the milk, vanilla and egg whites in a bowl and set aside. Mix the cake flour, granulated sugar, baking powder and salt in the bowl of stand mixer. Add the butter cubes and continue beating on low for 1 to 2 minutes. Add about half of the milk mixture and beat at medium speed for 1 1/2 minutes. Add the remaining milk mixture and beat for about 1 minute.
  • Pour the batter into the prepared pans and bake until the cakes are light golden brown and bounce back when lightly pressed in the center, 12 to 15 minutes for the 6-inch pans, 15 to 20 minutes for the 8-inch pans and 25 to 30 minutes for the 12-inch pans. Let the cakes cool for about 5 minutes in the pans, then remove to a wire rack to cool completely before assembling, 25 to 30 minutes.
  • For the coconut-rum syrup: Combine the cream of coconut and rum in a small saucepan and bring to a simmer. Remove from the heat and let cool to room temperature.
  • For the passionfruit buttercream: Cream together the powdered sugar, butter, passionfruit puree and salt in the bowl of a stand mixer. Continue beating until thick and creamy.
  • For the American buttercream: Cream together the powdered sugar, butter, cream cheese, heavy cream and salt in the bowl of a stand mixer. Continue beating until thick and creamy.
  • For the gum paste flowers: Lightly sprinkle cornstarch on a wood board and roll the gum paste out very thinly. Using a flower cutter, cut out flower shapes. Place the flowers in the cups of a mini muffin tin that has been lightly dusted with cornstarch. Let dry for at least 2 hours or overnight.
  • Mix each gel food color with about 1 tablespoon of vodka until the desired color is achieved. Paint the dry flowers with the food-coloring paint, then let dry completely.
  • Cake Assembly:
  • For the 12-inch tier: Using a pastry brush, lightly brush the top of one 12-inch layer with the coconut-rum syrup. Spread the first layer with enough passionfruit buttercream to achieve a thickness of about 1/2 inch. Top with a second cake layer and repeat with the coconut-rum syrup and passionfruit buttercream. Top with the third layer and brush with the syrup. Stabilize the tier with straws or dowels. Refrigerate for at least 1 hour or longer if possible.
  • For the 8-inch tier: Using a pastry brush, lightly brush the top of one 8-inch layer with the coconut-rum syrup. Spread the first layer with enough passionfruit buttercream to achieve a thickness of about 1/2 inch. Top with a second cake layer and repeat with the coconut-rum syrup and passionfruit buttercream. Top with the third layer and brush with the syrup. Stabilize the tier with straws or dowels. Refrigerate for at least 1 hour or longer if possible.
  • For the 6-inch tier: Using a pastry brush, lightly brush the top of one 6-inch layer with the coconut-rum syrup. Spread the first layer with enough passionfruit buttercream to achieve a thickness of about 1/2 inch. Top with a second cake layer and repeat with the coconut-rum syrup and passionfruit buttercream. Top with the third layer and brush with the syrup. Stabilize the tier with straws or dowels. Refrigerate for at least 1 hour or longer if possible.
  • Once the cakes are chilled, crumb-coat each tier with the American buttercream frosting. Chill each tier for at least 1 hour. After chilling, apply a final coating of the American buttercream frosting using a decorative technique or by completely smoothing the top and sides of the cakes. Chill the completely frosted tiers again.
  • Place the 12-inch tier on a 14-inch cake drum. Gently place and center the 8-inch tier on top of the 12-inch tier. Repeat with the 6-inch tier. Using more buttercream placed in a pastry bag with a round number 10 tip, pipe a decorative bead border along the bottom of each tier.
  • Once the cake is assembled, use buttercream frosting to affix the gum paste flowers to the cake in a cascading arrangement (or as desired).

HAWAIIAN WEDDING CAKE



Hawaiian Wedding Cake image

A recipe I got from my mother. Remember not to drain the pineapple before adding. If you like, add coconut to the frosting.

Provided by echo echo

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

2 eggs
1 cup chopped almonds or 1 cup cashews
2 cups sugar
2 cups flour
2 teaspoons baking soda
1 (20 ounce) can crushed pineapple, undrained
1/2 cup butter, softened
1 (8 ounce) package cream cheese
1 1/3 cups confectioners' sugar
1 teaspoon vanilla

Steps:

  • Dump eggs thru pineapple into a large bowl and mix.
  • Pour into greased 13-inch X 9-inch pan.
  • Bake at 350° 40-45 minites.
  • Cool.
  • Combine the frosting ingredients (butter through vanilla) and use to frost the cake.
  • Keep refrigerated.

HAWAIIAN WEDDING CAKE III



Hawaiian Wedding Cake III image

This cake is easy, delicious and inexpensive to make!

Provided by Cindi

Categories     Desserts     Cakes     Pineapple Cake Recipes

Time 55m

Yield 12

Number Of Ingredients 5

1 (18.25 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple with juice
2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 cup milk

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan.
  • Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. While cake is hot, poke holes through the cake with the round handle of a wooden spoon. Holes should be at 1 inch intervals. Pour crushed pineapple and juice over the cake. Let cool slightly.
  • In a small bowl, beat the instant pudding with milk until mixture begins to thicken, about 2 minutes. Stir in the frozen whipped topping, then spread over the cake. Refrigerate until ready to serve.

Nutrition Facts : Calories 343.8 calories, Carbohydrate 61.4 g, Cholesterol 2.5 mg, Fat 10.3 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 531.9 mg, Sugar 42.9 g

ROYAL HAWAIIAN WEDDING CAKE



Royal Hawaiian Wedding Cake image

Got this recipe off the internet when I did a Luau for my daughter's birthday. Moist and delicious--hands down the best cake I have ever had. Wow! Very impressive looking as well.

Provided by Susan K

Categories     Dessert

Time 1h30m

Yield 1 slice, 12 serving(s)

Number Of Ingredients 11

1.5 (18 ounce) boxes butter recipe cake mix
1/4 cup light rum
6 ounces instant vanilla pudding
1 1/2 cups water
4 large eggs
1/4 cup canola oil
6 ounces crushed pineapple in juice
4 ounces instant vanilla pudding
1/4 cup light rum
2 pints whipping cream, whipped
coconut (to garnish)

Steps:

  • Mix together all cake ingredients for cake.
  • Divide into (3) 8 or 9 inch greased and floured cake pans.
  • Bake according to box directions.
  • Cool cakes on wire racks while making frosting.
  • While cakes are baking and cooling, soak the pineapple with the rum for about 30 minutes.
  • Mix in pudding and let sit until in a gelled state.
  • Whip the two pints of heavy whipping cream (put metal mixing bowl in freezer along with beaters before whipping. For best results-I also put pints into freezer for several minutes before whipping too.)
  • Whip cream until firm-watch it so it doesn't become butter-that's going too far!
  • Carefully fold the pudding mixture into the whipped cream.
  • Toast the coconut in oven til lightly browned.
  • Alternate layers of cake with thick layers of whipped cream.
  • Garnish with toasted coconut and cover with plastic wrap.
  • Refrigerate until the next day. (I have found that if you do not wait and let these flavors meld for at least 8 hours, you end up taking a bite of cake and frosting that has pieces of pineapple loaded with rum, and just doesn't taste good!).

Nutrition Facts : Calories 732.8, Fat 43.1, SaturatedFat 20.3, Cholesterol 180.5, Sodium 813.4, Carbohydrate 76.3, Fiber 0.8, Sugar 51.8, Protein 6.6

HAWAIIAN WEDDING CAKE



Hawaiian Wedding Cake image

In 2009, I was at my Aunt Mary's house on vacation. Her daughter's birthday is July 4th, and this is her favorite cake. It sure was a beautiful and yummy cake. I also made these as cupcakes and toasted the coconut. You only need half of the pudding layer if you make cupcakes.

Provided by Melanie B

Categories     Fruit Desserts

Number Of Ingredients 7

1 box yellow cake mix
2 sm box vanilla pudding
2 1/2 c milk (i use coconut milk)
8 oz cream cheese
1 lg can(s) crushed pineapple
8 oz container of cool whip
1 pkg coconut

Steps:

  • 1. 1 yellow cake mix (Duncan Hines preferred) Make cake as directed on package (or make one from scratch if you prefer) in a 9x13 pan. NOTE*** I use the juice from the pineapple as my 'water' in the cake mix.
  • 2. 2 small boxes instant vanilla pudding 2 1/2 c milk (or coconut milk) 1 8 oz package cream cheese Blend together and spread over cooled cake.
  • 3. Drain 1 large can of crushed pineapple and spread over filling on cake.
  • 4. Spread 8oz container of cool whip over pineapple
  • 5. Sprinkle with shaved coconut. (I toasted mine for the cupcakes) Keep refrigerated

HAWAIIAN WEDDING CAKE



Hawaiian Wedding Cake image

This is my version of the Hawaiian Wedding Cake. I made this cake for my man and it turned out fabulous. So I hope you enjoy my interpetation the the cake.

Provided by Zelda Hopkins

Categories     Cakes

Time 25m

Number Of Ingredients 9

1 box cake mix, i used duncan heinz yellow cake mix but you can use the flavor of your choice
2 box vanilla pudding, instant, you can use the flavor you want
8 oz cream cheese, room temperature
2 can(s) crushed pineapple, drained, save juice, 20 oz.
8 large ripe bananas, sliced lengthwise [i use lemon juice on the bananas so they wouln't turn brown
1 large carton of frozen whipped topping, thawed
1 pkg coconut, flaked, can be toasted or left plain
3 small cans of mandrin oranges, drained
1 jar(s) marachino cherries, drained

Steps:

  • 1. Preheat oven to 350 degrees. Fix cake mix according to directions. [ I used the pineapple juice for the water that was to be used in the cake mix] Then take a cookie sheet or 11 x 16 pan and spray with non stick cooking spray. Pour cake mix evenly in pan. Bake for 13- 15 minutes or until done. Let cool completely.
  • 2. Combine puddings, cream cheese, and 2 1/2 cups of milk. [ I used the rest of the pineapple juice which was 2 cups and then I added 1/2 cup of milk] Spread this evenly over the cake. Then add the banana slices, then the pineapple, then the mandrin oranges. [except I kept out three for later.]Then apply the whipped topping, Coconut, marachino cheeries, and the three orange slices.

Tips:

  • Proper Ingredients: Ensure you have all the necessary ingredients and that they are fresh and of good quality.
  • Creaming Butter and Sugar: Cream the butter and sugar together until light and fluffy. This helps incorporate air into the batter, resulting in a more tender cake.
  • Mixing Dry and Wet Ingredients: Mix the dry and wet ingredients separately before combining them. This helps prevent overmixing and ensures that all ingredients are evenly distributed.
  • Folding Egg Whites: When adding the egg whites, fold them gently into the batter until just combined. Overmixing can deflate the egg whites and make the cake dense.
  • Baking Temperature: Bake the cake at the specified temperature and for the recommended time. Adjust the baking time if necessary, depending on your oven.
  • Cooling the Cake: Allow the cake to cool completely before frosting it. This helps prevent the frosting from melting and ensures that the cake is stable.
  • Frosting the Cake: Use a spatula to apply a smooth and even layer of frosting to the cake. You can decorate the cake with additional frosting, sprinkles, or other decorations as desired.

Conclusion:

The Hawaiian wedding cake is a delicious and impressive dessert that is perfect for any special occasion. By following the tips and instructions provided in this article, you can create a beautiful and flavorful cake that will wow your guests. Whether you're a seasoned baker or just starting out, this recipe is sure to become a favorite. So gather your ingredients, preheat your oven, and let's bake a cake that's as sweet as a Hawaiian sunset!

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