Best 8 Royal Hawaiian Wedding Cake Recipes

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Indulge in the grandeur of the Royal Hawaiian Wedding Cake, a culinary masterpiece inspired by the beauty and allure of the Hawaiian Islands. This towering cake, often featured at upscale weddings and special occasions, embodies elegance and sophistication with its intricate design and unforgettable flavors. Discover the secrets behind crafting this iconic cake through our comprehensive guide, offering step-by-step instructions and expert tips to achieve perfection. Embark on a delightful journey as we unveil the secrets of the Royal Hawaiian Wedding Cake, including the moist and velvety Vanilla Sponge Cake layers, the luscious layers of luscious Pineapple Filling and dreamy Coconut Buttercream, and the pièce de résistance – the stunning Swiss Meringue Buttercream. Prepare to be captivated by the artistry of this cake as you learn the techniques for creating the signature pineapple pattern, adding delicate sugar flowers, and achieving a smooth and flawless finish. Whether you're a seasoned baker or just starting your culinary adventure, this guide will lead you towards creating a breathtaking Royal Hawaiian Wedding Cake that will leave a lasting impression on all who partake in its exquisite flavors and stunning aesthetics.

Check out the recipes below so you can choose the best recipe for yourself!

HAWAIIAN WEDDING CAKE



Hawaiian Wedding Cake image

Hawaiian Wedding Cake is sweet and tart and creamy-- everything you want from a cake! It's a sweet pineapple vanilla cake topped with crushed pineapple and a dreamy cream cheese and whipped cream topping.

Provided by Heather Cheney

Categories     Dessert

Time 2h30m

Number Of Ingredients 8

18.25 ounce package yellow cake mix
40 ounces crushed pineapple (drained with juice reserved-- 2, 20 ounce cans)
3.4 ounce package instant vanilla pudding mix
2 cups cold milk (2% fat or higher)
8 ounce package cream cheese
2 cups whipping cream
3 tablespoons sugar
1 cup flaked coconut (toasted)

Steps:

  • Drain pineapple, and reserve the juice. Set aside.
  • Prepare the cake according to the packaged directions, using pineapple juice instead of water. Bake in a 9x13" pan. Let cool completely.
  • Once cool, use a wooden skewer to poke holes all over the entire cake.
  • Spread the drained pineapple over the top of the cake and set aside.
  • In an electric mixer, beat whipping cream and sugar until medium-stiff peaks form and transfer into a large bowl.
  • In an electric mixer, beat softened cream cheese until smooth. Slowly add the milk a little at a time, beating until smooth between each addition. Scrape the sides of the bowl frequently.
  • When all the milk has been added, mix in the pudding mix and beat for 2 minutes. Gently fold the pudding mixture into the whipped cream, mixing until combined.
  • Spread mixture evenly over the top of the pineapple. Top the cake with toasted coconut, chill, and serve!

Nutrition Facts : ServingSize 1 serving, Calories 6025 kcal, Carbohydrate 706 g, Protein 66 g, Fat 339 g, SaturatedFat 219 g, Cholesterol 950 mg, Sodium 5534 mg, Fiber 28 g, Sugar 455 g

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 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



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.

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 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 CAKE



Hawaiian Cake image

Estella Traeger of Milwaukee, Wisconsin dresses up a boxed yellow cake mix with pineapple, coconut and a delightful blend of instant pudding, cream cheese and whipped topping. "This is a favorite dessert that suits any occasion. Try it once and you're sure to make it again," she promises.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 9

1 package yellow cake mix (regular size)
2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 can (20 ounces) crushed pineapple, drained
1/2 cup chopped maraschino cherries, drained
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts

Steps:

  • Prepare cake mix according to package directions. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until cake tests done; cool completely. , In a large bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping. Spread over cooled cake. Top with the pineapple, cherries, coconut and walnuts. Store in the refrigerator.

Nutrition Facts : Calories 316 calories, Fat 14g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 315mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

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.

Tips:

  • Mise en place: Before you start baking, make sure you have all of your ingredients and tools ready. This will help you stay organized and avoid any last-minute scrambling.
  • Use fresh ingredients: The fresher your ingredients are, the better your cake will taste. This is especially true for the pineapple and coconut.
  • Don't overmix the batter: Overmixing can make the cake tough. Mix the batter just until the ingredients are combined.
  • Bake the cake at the right temperature: The cake should be baked at 350 degrees Fahrenheit. If the oven is too hot, the cake will brown too quickly and the inside will be undercooked. If the oven is too cool, the cake will take too long to bake and the inside will be dry.
  • Let the cake cool completely before frosting it: This will help the frosting set properly and prevent it from sliding off the cake.

Conclusion:

The Royal Hawaiian Wedding Cake is a delicious and impressive cake that is perfect for any special occasion. With its layers of moist pineapple cake, coconut filling, and fluffy buttercream frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special cake to make, give this recipe a try. You won't be disappointed!

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