Hawaiian Wedding Cake has oranges in the batter, pineapple in the frosting, and is so easy to make! A fun tropical dessert you can enjoy year-round.
First: This cake is made with a boxed mix.
I just thought I’d mention that right away. It’s important we are honest with each other, and I thought you’d want to know.
I first had Hawaiian Wedding Cake about 10 years ago, but I didn’t realize it at the time. I mean, I knew I was eating some kind of life-changing, lusciously fruity dessert, but I didn’t know what it was.
It turned out to be the best idea since from-scratch baking! A pillowy-soft, ultra-moist yellow cake studded with sweet mandarin oranges buried in light, airy frosting bursting with crushed pineapple.
My heart sings just thinking about it.
So why the boxed mix? Well, that’s how the original recipe was made, and it tastes phenomenally delicious.
Once the cake is baked, cooled, and frosted, you’ll want to chill it for at least 30 minutes. As you can see, there is a LOT of frosting on the cake, but since it’s whipped topping-based, it’s extremely light. It’s not like eating two inches of buttercream. And, the pineapple really cuts through the creaminess.
Serve oversized slices and watch people devour them in minutes. It’s the kind of cake that I, personally, can just keep eating. You know how there’s always room for ice cream? There’s also always room for Hawaiian Wedding Cake.
Save this Hawaiian Wedding Cake to your “Desserts” Pinterest board!
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
Hawaiian Wedding Cake
For the cake:
- 4 eggs
- ¾ cup vegetable oil
- 1 box yellow cake mix
- 1 (15 ounce) can mandarin oranges and juice
For the frosting:
- 1 (16 ounce) container whipped topping thawed
- 1 (3.4 ounce) package instant vanilla pudding (dry mix)
- 1 (15 ounce) can crushed pineapple and juice
- Maraschino cherries for garnish, optional
- Preheat oven to 325°F. Coat a 9-inch by 13-inch cake pan with nonstick spray.
- In a large bowl, whisk the eggs and oil together until well blended. Whisk in the cake mix until smooth. Carefully fold in the mandarin oranges and their juice.
- Pour the batter into the prepared pan and bake 25 to 35 minutes (check at 25 minutes). Cool completely, at least 30 minutes.
- When the cake is cool, blend whipped topping and dry vanilla pudding mix in a large bowl (do not prepare the pudding mix into pudding). Carefully fold in pineapple and juice. Spread the frosting in a thick, even layer on the cake.
- Cover and refrigerate at least 30 minutes before serving. Garnish individual slices with maraschino cherries if desired. Refrigerate any leftovers.
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