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.

Hawaiian Wedding Cake – The Best Tropical Poke Cake Recipe

Hawaiian Wedding Cake

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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.

Author: Catherine
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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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

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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.

Nutrition

Serving Size: 1 slice
Calories: 402 kcal
Sugar: 60 g
Sodium: 415 mg
Fat: 7 g
Saturated Fat: 3 g
Unsaturated Fat: 4 g
Trans Fat: 1 g
Carbohydrates: 85 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 3 mg

Find it online: https://recipeshots.com/hawaiian-wedding-cake-recipe/