Why You’ll Love This Hawaiian Wedding Cake Recipe
You’ll absolutely adore this Hawaiian Wedding Cake recipe because it combines tropical flavors with a light, fluffy texture that’s perfect for any occasion.
Imagine biting into a slice and tasting the vibrant notes of pineapple and coconut. It’s like a mini vacation for your taste buds!
Plus, the cream cheese and Cool Whip frosting adds a delightful richness that balances everything perfectly.
I love how it’s not only delicious but also easy to make. Whether it’s a wedding, birthday, or just a gathering with friends, this cake always impresses.
I can’t wait for you to try it!
Ingredients of Hawaiian Wedding Cake
When it comes to whipping up a delightful Hawaiian Wedding Cake, gathering the right ingredients is the first step to ensuring your cake is a hit. This recipe is packed with tropical flavors that will have everyone dreaming of sandy beaches and warm sunsets.
So, let’s plunge into what you need to create this delicious treat. Trust me, you’ll want to have everything ready before you start; it’s a lot less stressful when you don’t have to run around looking for that one elusive ingredient.
Here’s what you’ll need:
- 1 (18 ounce) lemon cake mix
- 3 eggs
- 1 1/3 cups water
- 1/3 cup vegetable oil
- 1 (8 ounce) package cream cheese (softened)
- 1 large Cool Whip
- 1 (3 1/2 ounce) package instant vanilla pudding
- 1 (6 ounce) can crushed pineapple (drained)
- 2 cups shredded coconut
Now, before you start mixing, let’s talk about a few things regarding these ingredients. First off, if you’re not a fan of lemon cake (how could you not be?), you can substitute it with a vanilla or even a coconut cake mix for a different flavor profile.
Just keep in mind that it might slightly alter the overall taste. Also, make sure your cream cheese is nice and soft; no one wants chunky frosting, right?
And when it comes to the coconut, if you’re feeling adventurous, you can toast it lightly in the oven for a little extra crunch. Just keep an eye on it because burnt coconut isn’t a happy ending.
Happy baking, and get ready to impress!
How to Make Hawaiian Wedding Cake
To make your Hawaiian Wedding Cake, start by preheating your oven to 350°F (or 175°C) because a warm oven is essential for a perfectly baked cake.
Grab your 1 (18 ounce) lemon cake mix, and in a large mixing bowl, combine it with 3 eggs, 1 1/3 cups of water, and 1/3 cup of vegetable oil. Whisk it together until it’s smooth—don’t worry if it looks a little lumpy; that’s just part of the charm.
Pour this delightful mixture into a greased 9 x 13 pan and pop it into the oven. Bake for about 30 to 35 minutes, but keep an eye on it. You want a toothpick to come out clean from the center. While the cake is baking, resist the urge to sneak a taste of that raw batter; I mean, it’s tempting, but we want the cake to be the star of the show, right?
Once your cake is baked to golden perfection, let it cool completely in the pan. This is the perfect time to prepare the creamy topping.
In a separate bowl, blend together 1 (8 ounce) package of softened cream cheese, 1 large Cool Whip, and 1 (3 1/2 ounce) package of instant vanilla pudding. Mix it until it’s nice and fluffy—this will be the dreamy frosting that makes your cake irresistible.
Now, here’s a fun part: after spreading this luscious mixture over your cooled cake, take that 1 (6 ounce) can of crushed pineapple (make sure to drain it well—no one wants a soggy cake) and spread it evenly over the top.
Finally, sprinkle 2 cups of shredded coconut over everything. The coconut adds a delightful tropical crunch, making each bite feel like a mini vacation.
Once assembled, pop your Hawaiian Wedding Cake into the refrigerator. Let it chill for a few hours or even overnight if you can wait that long. Trust me, it gets better with time, as those flavors meld together beautifully.
And when you finally slice into it, you’ll find that creamy, fruity, and coconutty goodness is totally worth the wait. So, gather your friends, serve it up, and prepare for the compliments to roll in. Who knew baking could be this easy and delicious?
Hawaiian Wedding Cake Substitutions & Variations
After you’ve mastered the classic Hawaiian Wedding Cake, it’s exciting to explore some substitutions and variations that can add a personal touch.
For a tropical twist, try using a coconut cake mix instead of lemon. I love adding macadamia nuts for crunch or swapping out the crushed pineapple for mango or passion fruit.
If you’re looking for a lighter option, substitute Greek yogurt for cream cheese. You can even experiment with different toppings—try toasted almonds or fresh berries for added flavor.
Each variation brings its own charm, making your cake uniquely yours! Enjoy the creative process!
Additional Tips & Notes
While baking the Hawaiian Wedding Cake, keep in mind a few helpful tips to guarantee your creation turns out perfectly.
First, make sure to thoroughly drain the crushed pineapple; excess moisture can affect the cake’s texture.
When mixing the cream cheese, Cool Whip, and pudding, blend until smooth for the best consistency.
If you want a sweeter cake, consider adding an extra layer of coconut on top.
Finally, let the cake chill in the fridge for at least a few hours before serving; it tastes even better the next day.
Enjoy your tropical delight!