Looking for a dessert that transports your taste buds to the tropics? This Hawaiian Wedding Cake recipe is a dreamy fusion of moist cake, sweet pineapple, creamy vanilla pudding, and a whipped coconut topping that’s as easy to make as it is delicious. Whether you’re celebrating a special occasion or just craving a fruity twist on a classic poke cake, this dessert brings sunshine to every bite. In this guide, you’ll learn what makes this cake so unique, how to make it step-by-step, and the secrets to achieving that perfect tropical flavor.
Looking for inspiration? Try our Coconut Cream Pie Yummy Recipe for another tropical dessert favorite.
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Table of Contents
What Is Hawaiian Wedding Cake?
Origins and Tradition Behind the Name
Despite the romantic name, Hawaiian Wedding Cake isn’t just for weddings. This beloved dessert likely earned its title thanks to its lush, tropical flavors and celebratory appearance—making it a standout at potlucks, bridal showers, and summer get-togethers. Its light texture and fruity notes feel elegant and festive, perfect for honoring a special day.
Why It’s Not Just for Weddings
While its name might suggest a formal affair, this cake has made its way into everyday kitchens thanks to its simple preparation and irresistible taste. It’s a pineapple poke cake at its core, soaked with syrupy sweetness and topped with banana slices, pudding, and a cloud of cool whip.
How It Became a Family Favorite Poke Cake
Poke cakes gained popularity in the 1970s, and Hawaiian Wedding Cake quickly became a standout. The method—poking holes in a warm cake and drenching it with filling—makes every bite moist and flavor-packed. It’s ideal for make-ahead desserts, family reunions, and summer barbecues.
Key Ingredients for the Perfect Hawaiian Wedding Cake
Tropical Staples: Crushed Pineapple, Coconut, and Bananas
The heart of this recipe lies in three island-inspired ingredients:
- Crushed pineapple provides juicy sweetness and moisture.
- Shredded coconut adds chew and a nutty aroma.
- Bananas lend creamy texture and mild fruitiness that complements the bolder pineapple flavor.
These ingredients layer beautifully over a soft cake base and contribute to the cake’s vibrant profile.
Choosing the Right Cake Base: Yellow vs. White Mix
Most bakers start with a yellow cake mix, which gives richness and a soft crumb. If you prefer a lighter result, a white cake mix works just as well and lets the pineapple flavor shine even more. Both options offer convenience and consistent texture.
Check out our Banana Bread Cake with Cream Cheese Frosting if you love banana-forward desserts.
Whipped Topping vs. Homemade Cream – What Works Best?
Cool Whip is a staple in most Hawaiian Wedding Cake recipes, providing a quick and stable topping. However, homemade whipped cream can be used for a fresher taste. Just be sure to stabilize it with powdered sugar or cream cheese if you want the topping to hold up longer.
How to Make Hawaiian Wedding Cake (Step-by-Step)
This poke cake recipe comes together in under 45 minutes. It’s beginner-friendly, but there are a few tricks to getting the best results.
Preparing the Cake Base the Right Way
Start by baking a yellow cake mix according to the box instructions. For extra tenderness, mix the eggs, oil, and water first, then add the dry mix. Bake in a 9×13 pan and let it cool slightly before moving to the next step.
Infusing with Pineapple-Sugar Filling
While the cake bakes, heat a mixture of crushed pineapple and granulated sugar until the sugar dissolves. When the cake is still warm, poke holes all over with the handle of a spoon and pour the pineapple mixture evenly on top. Tap the pan to release any air bubbles so the syrup can soak in completely.
Discover great ideas like this in our Dreamy Peanut Butter Cheesecake Recipe, another easy and rich dessert.
Layering with Bananas, Pudding, and Coconut Topping
Once cooled, layer banana slices across the top, followed by a thick layer of vanilla instant pudding (prepared per package). Then spread an even coat of Cool Whip over the pudding. Finish with toasted coconut and chopped walnuts for a beautiful presentation and crunch.
Don’t miss our Coconut Sweet Potato Lentil Soup if you’re a fan of all things coconut.
Don’t miss our Cherries in the Snow Recipe for another easy no-bake treat with fruity flavor.
Expert Tips to Elevate Your Hawaiian Poke Cake
Pro Hacks for Moist and Fluffy Results
Want your Hawaiian Wedding Cake to turn out bakery-perfect? These tips make all the difference:
- Don’t overmix the batter—blend wet ingredients first, then fold in dry mix.
- Use room-temperature eggs and milk to promote even texture.
- Poke holes while the cake is still warm, not hot, to avoid crumbling the surface.
Check out our Applesauce Cake Tasty Recipe if you’re into soft, moist cakes packed with flavor.
How to Toast Coconut and Walnuts Like a Pro
To bring out the nutty flavors, lightly toast shredded coconut and chopped walnuts. Spread them on a parchment-lined baking sheet and toast at 400°F for 3–5 minutes. Or, toast separately in a dry skillet over medium-high heat until golden and fragrant.
Toasted toppings give the cake crunch and contrast, making it both beautiful and tasty.
Flavor Swaps and Creative Mix-ins
Want to make this cake your own? Try these twists:
- Swap walnuts for pecans or macadamia nuts for an even more tropical flair.
- Replace vanilla pudding with coconut cream pudding for extra richness.
- Add a splash of rum extract to the pineapple filling for a piña colada vibe.
Storage, Make-Ahead, and Freezing Tips
How Long It Lasts in the Fridge
This cake keeps beautifully in the fridge for up to 4 days. Because of the pudding and whipped topping, it’s best enjoyed chilled. Store in an airtight container to prevent the coconut from getting soggy.
Best Freezing Practices for Long-Term Use
Want to make it ahead? You can freeze the base (baked cake + pineapple layer) wrapped in plastic wrap and foil. Just add bananas, pudding, and whipped topping after thawing to preserve freshness and texture.
Learn more about prepping ahead with our Cherry Dr. Pepper Cake Recipe, which also freezes well.
Serving Suggestions for Parties or Potlucks
- Add a dollop of whipped topping and a maraschino cherry to each square.
- Cut into neat 3-inch squares for buffet-style serving.
- Serve with iced tea, lemonade, or a Hawaiian punch to complete the vibe.
Don’t miss our Cranberry Orange Christmas Punch for a drink that pairs perfectly with this dessert.
Nutritional Overview and Allergens
Calories and Serving Size Info
A standard slice (1/12th of the cake) has approximately 400–420 calories, thanks to the combination of cake, pudding, pineapple, and toppings. Here’s a breakdown:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 402 kcal |
| Sugar | 60 g |
| Fat | 7 g |
| Saturated Fat | 3 g |
| Carbs | 85 g |
| Protein | 4 g |
This is a dessert-first treat—enjoy in moderation!
Allergens to Watch Out For
This cake contains:
- Gluten (from cake mix)
- Dairy (from pudding, whipped topping)
- Tree nuts (walnuts)
- Eggs (in the cake mix)
If you’re baking for guests, label ingredients clearly.
Can This Be Made Gluten-Free or Dairy-Free?
Yes, with some thoughtful swaps:
- Use a gluten-free cake mix and ensure pudding is GF-certified.
- Choose dairy-free pudding and coconut whipped topping (like CocoWhip).
- Skip nuts or use allergy-safe alternatives.
Looking for allergy-friendly ideas? Try our Creamy Chicken Noodle Soup Recipe, which is easy to adapt.
FAQs About Hawaiian Wedding Cake
Why Is It Called Hawaiian Wedding Cake?
The name reflects the tropical flair—pineapple, coconut, and banana—common in Hawaiian cuisine. While not a traditional Hawaiian wedding dessert, it evokes a celebratory, island-inspired feel.
Can I Use Fresh Pineapple Instead of Canned?
Yes, you can—but be sure to chop it finely and cook it down with sugar to match the texture of crushed canned pineapple. Fresh pineapple adds a brighter flavor, but requires extra prep.
Will the Bananas Brown Overnight?
Bananas may brown slightly, but you can prevent this by slicing them just before serving or brushing them with a bit of lemon juice. Alternatively, layer pudding directly over them to reduce air exposure.
Conclusion: A Dessert Worth Sharing
Whether you’re hosting a summer party or just need a make-ahead crowd-pleaser, Hawaiian Wedding Cake is your go-to tropical dessert. With its juicy pineapple filling, creamy banana layers, and fluffy whipped topping, every bite feels like a vacation. Best of all, it’s incredibly simple—starting with a cake mix but ending with an eye-catching, flavor-packed dish.
Check out our Cranberry White Chocolate Cheesecake for another no-fail dessert that’s party-ready.
This cake has stood the test of time—not just for weddings, but birthdays, BBQs, showers, and potlucks. With so many customizable options, it’s easy to make it your own. Give it a try and let this fruity classic become part of your celebration traditions.
Don’t miss our Coconut Cream Pie Yummy Recipe if you love desserts with tropical flair.
PrintHawaiian Wedding Cake
This Hawaiian Wedding Cake is a tropical poke cake made with yellow cake mix, crushed pineapple, banana slices, vanilla pudding, Cool Whip, shredded coconut, and toasted walnuts. It’s light, fruity, creamy, and perfect for parties, potlucks, or summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box yellow cake mix (plus ingredients on box: eggs, oil, water)
- 20 oz can crushed pineapple
- 1 cup granulated sugar
- 3 medium bananas, sliced
- 5.1 oz box instant vanilla pudding mix (prepare with 3 cups cold milk)
- 8 oz Cool Whip, thawed
- 1/2 cup shredded sweetened coconut, lightly toasted
- 1/2 cup walnuts, chopped and lightly toasted
Instructions
- Preheat oven to 350°F and prepare the cake mix according to package directions.
- Bake the cake in a 9×13-inch pan until done, then remove from oven.
- In a saucepan, heat crushed pineapple and sugar until sugar dissolves.
- While the cake is still warm, poke holes all over with the handle of a spoon.
- Pour pineapple mixture over the cake, spreading evenly, and let cool for 30 minutes.
- Place banana slices in a single layer on top of the cooled cake.
- Prepare vanilla pudding according to package directions and spread over bananas.
- Spread Cool Whip over the pudding layer evenly.
- Sprinkle toasted coconut and walnuts on top.
- Refrigerate the cake for 1–2 hours before serving for best results.
Notes
- Use white cake mix instead of yellow for a lighter flavor.
- Swap walnuts with macadamia nuts or pecans.
- To prevent bananas from browning, brush them with lemon juice or layer pudding directly on top.
- You can freeze the cake base but add toppings after thawing.
- Toast coconut and walnuts in oven at 400°F for 3–5 minutes or in a skillet over medium heat.
