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Hawaiian wedding cake slices on a cooling rack.

Hawaiian Wedding Cake Recipe

Hawaiian Wedding Cake is the mandarin orange-studded, fluffy-pineapple-frosting-slathered, perfectly pillowy yellow cake of your dreams. It tastes like a tropical getaway, and making it is an absolute breeze.
Course Dessert
Cuisine American
Keyword cake, pineapple
Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 45 minutes
Servings 20 servings
Calories 255kcal
Author Meggan Hill


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.


Calories: 255kcal