Some desserts are more than just sweet treats—they’re a celebration of indulgence, creativity, and the joy of sharing something delightful with friends and family. Easy Hawaiian Wedding Cake is one such dessert. This cake is a tropical paradise of flavors, combining moist cake layers with a creamy, fruity filling, making it perfect for any occasion. Imagine a cake that’s rich, tender, and bursting with the flavors of pineapple, coconut, and pecans, topped with a luscious frosting that melts in your mouth. It’s a dessert that feels like a special indulgence, whether you’re serving it at a wedding, a holiday gathering, or just as a weekend treat.

The first time I made this cake, it was for a summer barbecue. I wanted something refreshing yet decadent, and this recipe caught my eye. As the cake baked, the aroma of coconut and pineapple filled the kitchen, and my guests couldn’t stop asking, “What are you making? It smells amazing!” When I assembled the cake and added the final touches, everyone eagerly gathered around. “This looks incredible!” my friend exclaimed, reaching for a slice. Since then, Easy Hawaiian Wedding Cake has become my go-to recipe for celebrations and special occasions.

The first time I served this cake, it was at a family reunion. My aunt, who’s known for her classic pound cakes, had brought her signature dessert, and I was a little nervous to present my Hawaiian Wedding Cake. But as soon as I placed it on the table, the tropical flavors and creamy frosting started drawing everyone in. “What’s in this?” my cousin asked, eyeing the cake curiously. “A little bit of aloha spirit,” I replied, trying to sound confident.

When everyone took their first bite, the room went quiet. Then came the murmurs of approval. “This is so good!” someone said, reaching for another slice. Even my aunt, the baking queen, nodded in approval. “You’ve got to give me this recipe,” she said with a smile. That day, my Easy Hawaiian Wedding Cake became a family favorite, and it’s been a staple at every gathering since.

Why This Easy Hawaiian Wedding Cake?

Selling Points:

• Quick and Easy: With simple ingredients and straightforward steps, this cake is perfect for busy bakers.
• Flavor-Packed: The combination of tropical fruits, coconut, and pecans creates a dessert that’s both rich and refreshing.
• Versatile: Perfect for weddings, holidays, or just a sweet weekend treat.
• Customizable: Add your favorite fruits, nuts, or toppings to make it your own.

What You Need for Easy Hawaiian Wedding Cake

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup crushed pineapple, drained
• 1/2 cup shredded coconut
• 1/2 cup chopped pecans

For the Filling:

• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 1 cup heavy whipping cream
• 1 tsp vanilla extract
• 1/2 cup crushed pineapple, drained

For the Topping (Optional):

• Fresh pineapple slices
• Toasted coconut flakes
• Chopped pecans

How to Make Easy Hawaiian Wedding Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Combine Wet Ingredients: In a separate bowl, beat the butter, milk, eggs, and vanilla extract until smooth.
4. Add Fruits and Nuts: Fold in the crushed pineapple, shredded coconut, and chopped pecans.
5. Mix Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
6. Bake the Cake: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. Prepare the Filling: In a large bowl, beat the cream cheese and powdered sugar until smooth. In another bowl, whip the heavy cream and vanilla until stiff peaks form. Gently fold the whipped cream and crushed pineapple into the cream cheese mixture.
9. Assemble the Cake: Place one cake layer on a serving plate and spread the filling evenly over the top. Add the second cake layer and top with additional filling or your choice of toppings.

Tips for the Perfect Hawaiian Wedding Cake

• Even Layers: Use a serrated knife to level the cake layers for a professional look.
• Chill the Filling: For a firmer filling, chill the cream cheese mixture for 30 minutes before assembling the cake.
• Fresh Ingredients: Use room-temperature cream cheese and butter for a smoother filling and batter.
• Make Ahead: The cake can be assembled a day in advance and stored in the refrigerator.

Substitutions and Variations

• Gluten-Free: Use a gluten-free flour blend for the cake.
• Dairy-Free: Substitute dairy-free butter, milk, and cream cheese alternatives.
• Lemon Twist: Add 1 tbsp lemon zest to the filling for a citrusy twist.
• Chocolate Version: Add 1/4 cup cocoa powder to the cake batter for a chocolate version.

Make a Healthier Version

• Whole Wheat Flour: Use whole wheat flour for added fiber.
• Less Sugar: Reduce the sugar in the cake and filling by half.
• Greek Yogurt: Replace some of the heavy cream with Greek yogurt for a lighter filling.
• Fresh Fruit: Top the cake with fresh pineapple slices instead of frosting for a natural sweetness.

Closing for Easy Hawaiian Wedding Cake

This Easy Hawaiian Wedding Cake is more than just a dessert—it’s a celebration of flavor, simplicity, and the joy of sharing something special with loved ones. Whether you’re serving it at a wedding or enjoying it as a weekend treat, this cake is sure to impress. Don’t forget to let us know how your cake turns out, and consider checking out some of our other recipes for more culinary inspiration. Happy baking!

Frequently Asked Questions for Easy Hawaiian Wedding Cake

Can I make this cake ahead of time?
Yes, you can assemble the cake a day in advance and store it in the refrigerator.

Can I freeze this cake?
Absolutely! Freeze the cake layers separately and assemble after thawing.

Can I use a different filling?
Yes, try whipped cream, fruit preserves, or coconut cream.

Can I make this gluten-free?
Yes, use a gluten-free flour blend.

Can I add other flavors?
Yes, try adding almond extract, citrus zest, or macadamia nuts.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

Can I make cupcakes instead?
Yes, adjust the baking time to 18-20 minutes for cupcakes.

Can I use oil instead of butter?
Yes, substitute an equal amount of vegetable oil.

What’s the best way to serve this cake?
Serve chilled with a cup of coffee or tea.

Can I make this vegan?
Yes, use plant-based butter, milk, cream cheese, and an egg substitute like flaxseed meal.

This Easy Hawaiian Wedding Cake is a testament to the magic of simple, wholesome ingredients coming together to create something truly special. Whether you’re a seasoned baker or just starting out, this recipe is a must-try. So, gather your ingredients, preheat your oven, and get ready to enjoy a dessert that’s sure to become a family favorite. Happy baking!

Easy Hawaiian Wedding Cake

Recipe by CutsfoodCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Cake:

• 2 cups all-purpose flour

• 1 1/2 cups granulated sugar

• 1 tbsp baking powder

• 1/2 tsp salt

• 1/2 cup unsalted butter, softened

• 1 cup milk

• 2 large eggs

• 1 tsp vanilla extract

• 1 cup crushed pineapple, drained

• 1/2 cup shredded coconut

• 1/2 cup chopped pecans

• For the Filling:

• 1 (8 oz) package cream cheese, softened

• 1 cup powdered sugar

• 1 cup heavy whipping cream

• 1 tsp vanilla extract

• 1/2 cup crushed pineapple, drained

• For the Topping (Optional):

• Fresh pineapple slices

• Toasted coconut flakes

• Chopped pecans

Directions

• Preheat the Oven: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
• Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• Combine Wet Ingredients: In a separate bowl, beat the butter, milk, eggs, and vanilla extract until smooth.
• Add Fruits and Nuts: Fold in the crushed pineapple, shredded coconut, and chopped pecans.
• Mix Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
• Bake the Cake: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
• Prepare the Filling: In a large bowl, beat the cream cheese and powdered sugar until smooth. In another bowl, whip the heavy cream and vanilla until stiff peaks form. Gently fold the whipped cream and crushed pineapple into the cream cheese mixture.
• Assemble the Cake: Place one cake layer on a serving plate and spread the filling evenly over the top. Add the second cake layer and top with additional filling or your choice of toppings.