Hawaiian Wedding Cake with Whipped Cream Cheese Frosting

Introduction

If there is one cake that belongs at every celebration, it is this one. Hawaiian Wedding Cake with Whipped Cream Cheese Frosting is the dessert that turns an ordinary gathering into a tropical occasion — moist, tender cake made with crushed pineapple baked right in, crowned with a pillowy whipped cream cheese frosting and finished with a generous shower of toasted coconut.

This cake has been a beloved Southern potluck staple for decades, and once you taste it, you will understand exactly why. It is impossibly moist, not too sweet, and has that unmistakable tropical brightness that makes every bite feel like a mini vacation. Best of all, it comes together with a box of yellow cake mix — meaning you get bakery-level results with almost zero effort.

Why You Will Love This Cake

The crushed pineapple keeps the cake incredibly moist for days
The frosting is light and fluffy — not dense or overly sweet like traditional buttercream
Perfect for birthdays, potlucks, summer parties, and baby showers
Feeds a crowd and gets better the longer it sits in the fridge
No stand mixer required for the frosting

Ingredients

For the Cake

1 box (432g) yellow cake mix
1 can (20 oz / 565g) crushed pineapple in juice, undrained
2 large eggs
1/3 cup vegetable oil

For the Whipped Cream Cheese Frosting

225g (8 oz) cream cheese, softened
1/2 cup (60g) powdered sugar
1 tsp vanilla extract
2 cups (480ml) heavy whipping cream, cold

For the Topping

1 cup (85g) sweetened shredded coconut, toasted
1/2 cup (80g) crushed pineapple, well drained (optional, for garnish)
Maraschino cherries for decoration (optional)

Timing

Prep Time: 15 minutes
Bake Time: 30 minutes
Chill Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 12 to 15 slices

Step-by-Step Instructions

Step 1: Bake the Cake

Preheat your oven to 350 F (175 C). Grease a 9×13 inch baking pan. In a large bowl, combine the yellow cake mix, the entire can of undrained crushed pineapple, eggs, and vegetable oil. Mix until smooth — the pineapple juice replaces the water in the mix and creates an incredibly moist crumb. Pour into the prepared pan and bake 28 to 32 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Step 2: Toast the Coconut

Spread shredded coconut on a dry skillet over medium heat. Stir constantly for 3 to 4 minutes until golden and fragrant. Watch carefully — it goes from golden to burnt very quickly. Set aside to cool completely.

Step 3: Make the Whipped Cream Cheese Frosting

Beat softened cream cheese with powdered sugar and vanilla until completely smooth and fluffy. In a separate cold bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in two additions — you want it light and airy, not deflated. Do not overmix.

Step 4: Frost and Top

Spread the frosting generously over the completely cooled cake. Scatter toasted coconut all over the top. Add a spoonful of drained crushed pineapple and maraschino cherries if using. Refrigerate at least 1 hour before slicing — the cake is even better the next day.

Tips for the Perfect Hawaiian Wedding Cake

Do not drain the pineapple — the juice is what makes the cake so moist
Make sure the cake is completely cool before frosting or the frosting will melt and slide
For a cleaner frosting, chill your mixing bowl before whipping the cream
The cake tastes best made the day before — the flavors meld and the texture becomes even more moist overnight in the fridge
If you want a layer cake, bake in two 9-inch round pans for 25 minutes and stack with frosting between the layers

The History of Hawaiian Wedding Cake

Despite its tropical name, Hawaiian Wedding Cake is believed to have originated in the American South during the mid-20th century, when canned pineapple became widely available and cake mix recipes became popular at church potlucks and family reunions. The “wedding” in the name likely refers to its status as a celebratory cake — one reserved for special occasions — rather than any Hawaiian origin. Over the decades it spread across the country, earning devoted fans everywhere it landed. Today it remains one of the most requested potluck desserts in America, and for very good reason.

Nutritional Information

Calories: 380 kcal per slice
Protein: 4g
Carbohydrates: 45g
Fat: 21g
Fiber: 1g

Slice of Hawaiian wedding cake showing moist pineapple layers with fluffy whipped cream cheese frosting

Serving Suggestions

Serve chilled straight from the refrigerator — it slices beautifully when cold
Pair with a scoop of vanilla ice cream or coconut sorbet
Garnish individual slices with a fresh pineapple wedge and a sprig of mint
Serve alongside a tropical punch or a cold glass of sweet iced tea

Storing Tips

Store covered in the refrigerator up to 5 days
Do not freeze the frosted cake — the whipped cream frosting does not freeze well
You can freeze the unfrosted cake layers up to 2 months — thaw overnight in the fridge and frost before serving

Conclusion

This Hawaiian Wedding Cake with Whipped Cream Cheese Frosting is everything a celebration dessert should be — showstopping to look at, effortless to make, and absolutely irresistible to eat. Bring it to your next gathering and prepare to hand out the recipe before you even make it home. It is that good.

FAQs

1. Can I use fresh pineapple instead of canned?
Canned crushed pineapple in juice works best here. Fresh pineapple contains an enzyme (bromelain) that can interfere with the cake structure and may prevent proper setting.

2. Can I make this as a layer cake?
Yes — bake in two 9-inch round pans for 25 minutes. Stack with frosting between the layers and all over the outside for an impressive presentation.

3. Can I use Cool Whip instead of whipping cream?
Yes — fold one 8 oz tub of thawed Cool Whip into the beaten cream cheese for a quicker, very stable frosting. The texture will be slightly different but still delicious.

4. Why is my frosting runny?
The cream cheese must be softened (not melted) and the heavy cream must be very cold. If the frosting is too soft, refrigerate it for 20 minutes and it will firm up beautifully.