If you’ve ever dreamed of a cake that’s bursting with tropical flavors yet wrapped in the smooth, tangy richness of whipped cream cheese frosting, then let me introduce you to this Hawaiian Wedding Cake with Whipped Cream Cheese Frosting Recipe. It’s that perfect blend of moist pineapple-infused cake and light, fluffy frosting that feels like a warm, sunny celebration in every bite. Whether you’re serving it at a special occasion or just treating yourself, this cake promises a slice of paradise that’s both comforting and delightfully fresh.
Ingredients You’ll Need
Gathering your ingredients for this Hawaiian Wedding Cake with Whipped Cream Cheese Frosting Recipe couldn’t be simpler. Each component plays an essential role, from the moist sweetness of crushed pineapple to the rich creaminess of the frosting, creating layers of flavor and texture that make this cake absolutely irresistible.
- All-purpose flour: The base that gives the cake structure and tenderness.
- Granulated sugar: Adds sweetness and helps create a soft crumb.
- Baking soda: The leavening agent that ensures your cake rises beautifully.
- Salt: Enhances all the flavors and balances the sweetness.
- Eggs: Provide richness and help bind the ingredients together.
- Vanilla extract: Adds a fragrant warmth that complements the tropical notes.
- Crushed pineapple (with juice): Infuses the cake with moisture and tropical tang.
- Chopped walnuts or pecans (optional): Introduce a lovely crunch and nutty depth.
- Cream cheese (softened): The star of the frosting, creating creamy tanginess.
- Powdered sugar: Sweetens and smooths the frosting texture.
- Heavy whipping cream (cold): Whipped to add airy lightness to the frosting.
How to Make Hawaiian Wedding Cake with Whipped Cream Cheese Frosting Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan. This step is crucial to ensure a perfectly baked cake with easy release after baking, setting the stage for a flawless baking experience.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, and salt. This ensures even distribution of leavening and sugar so that your cake bakes uniformly and has a balanced sweetness in every bite.
Step 3: Combine Wet Ingredients and Pineapple
Add the eggs, vanilla extract, and the entire can of crushed pineapple along with its juice to the dry mixture. Stir until just combined to maintain a tender texture and let the pineapple’s tropical moisture work its magic.
Step 4: Fold in Nuts (If Using)
If you want a bit of crunch in your cake, carefully fold in chopped walnuts or pecans now. They add not only texture but also a lovely nutty flavor, creating a delightful contrast to the softness of the cake.
Step 5: Bake the Cake
Pour the batter into your prepared pan and smooth the top evenly with a spatula. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. The oven’s heat transforms the batter into a golden, moist cake that’s bursting with tropical goodness.
Step 6: Cool Completely
Allow the cake to cool completely in the pan before frosting it. Cooling is essential to keep your whipped cream cheese frosting light and fluffy without melting.
Step 7: Make the Whipped Cream Cheese Frosting
Beat the softened cream cheese with powdered sugar and vanilla extract until smooth. In a separate chilled bowl, whip the cold heavy cream to stiff peaks before gently folding it into the cream cheese mixture. This combination creates a luscious frosting that’s both creamy and airy, perfectly complementing the pineapple cake.
Step 8: Frost and Chill
Spread the whipped cream cheese frosting evenly over the cooled cake. Refrigerate it until you’re ready to serve — this chilling step helps the flavors meld beautifully and makes slicing easy.
How to Serve Hawaiian Wedding Cake with Whipped Cream Cheese Frosting Recipe
Garnishes
Adding a few thoughtful garnishes can elevate your Hawaiian Wedding Cake with Whipped Cream Cheese Frosting Recipe to next-level deliciousness. Toasted coconut flakes sprinkle a sweet, crunchy contrast on top, while maraschino cherries bring a pop of color and a hint of classic tropical flair. Both are simple touches that make your cake look stunning and taste even better.
Side Dishes
Consider pairing slices of this cake with fresh tropical fruits like mango, pineapple slices, or passion fruit sorbet for a refreshing balance. Lightly brewed iced tea or sparkling pineapple juice also provides a perfect palate cleanser, making the dessert experience both satisfying and well-rounded.
Creative Ways to Present
Why not turn this sheet cake into a layered round cake for a party centerpiece? Cut the cake horizontally, layer with frosting between, and decorate with extra nuts or edible flowers for a special occasion. Alternatively, serve small individual portions in fancy glasses topped with extra whipped cream and pineapple chunks for a stunning presentation that looks as delightful as it tastes.
Make Ahead and Storage
Storing Leftovers
This Hawaiian Wedding Cake with Whipped Cream Cheese Frosting Recipe keeps beautifully when stored in the refrigerator. Cover the cake tightly to prevent it from absorbing any other odors. Leftovers can last up to four days, making it easy to enjoy the tropical flavors even days after baking.
Freezing
You can freeze the cake either before or after frosting. Wrap the unfrosted cake tightly in plastic wrap and aluminum foil and freeze for up to two months. For frosted cake, ensure it’s well covered and freeze for up to one month. Thaw overnight in the refrigerator for best texture and flavor.
Reheating
Since this cake is best served chilled or at room temperature, reheating isn’t necessary. If you prefer a softer texture, allow slices to come to room temperature for about 30 minutes before serving to enjoy the full creaminess of the frosting and moistness of the cake.
FAQs
Can I substitute the nuts in this cake?
Absolutely! If you’re allergic or prefer a different nut, almonds or macadamia nuts work beautifully. You can also omit nuts entirely for a nut-free cake that’s just as delicious.
Is it necessary to use the pineapple juice in the batter?
Yes, the pineapple juice adds crucial moisture and pineapple flavor that make this cake uniquely tropical and tender. Don’t drain it to keep the cake wonderfully moist.
Can I make the frosting ahead of time?
Yes, but it’s best to whip the cream and fold it into the cream cheese mixture just before frosting to maintain its light and airy texture. If made ahead, store the frosting in the fridge tightly covered.
How long will this cake stay fresh?
When stored properly covered in the refrigerator, the cake stays fresh for about four days. For longer storage, freezing is your best option.
Can I make this recipe into cupcakes?
Definitely! Use cupcake liners and bake for 18-22 minutes. Once cooled, frost as usual for delightful single-serving treats perfect for parties.
Final Thoughts
This Hawaiian Wedding Cake with Whipped Cream Cheese Frosting Recipe is a true crowd-pleaser that brings together tropical brightness and creamy frosting in a way that feels both festive and comforting. Trust me, once you try it, you’ll want to keep it in your baking rotation forever. So go ahead, dive into this slice of paradise and let it brighten your day with every bite!
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Hawaiian Wedding Cake with Whipped Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes plus cooling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Hawaiian Wedding Cake features a moist and flavorful pineapple cake studded with nuts and topped with a light, fluffy whipped cream cheese frosting. Perfect for special occasions or a tropical-themed dessert, this easy sheet cake combines sweet pineapple, crunchy walnuts or pecans, and a creamy frosting for a delightful treat.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (20 oz) can crushed pineapple in juice (undrained)
- 1 cup chopped walnuts or pecans (optional)
For the Whipped Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream, cold
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt until well combined.
- Add Wet Ingredients: Beat in the eggs and vanilla extract, then add the entire can of crushed pineapple with juice. Stir the batter until just combined, avoiding overmixing to keep the cake tender.
- Fold in Nuts: Gently fold chopped walnuts or pecans into the batter if using, distributing them evenly throughout.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the pan before frosting to ensure the frosting sets properly.
- Make the Frosting: Beat the softened cream cheese with powdered sugar and vanilla extract in a bowl until smooth and creamy.
- Whip the Cream: In a separate chilled bowl, whip the cold heavy cream until stiff peaks form for a light texture.
- Combine Frosting: Gently fold the whipped cream into the cream cheese mixture until the frosting is light and fluffy.
- Frost the Cake: Spread the whipped cream cheese frosting evenly over the cooled cake. Refrigerate until ready to serve to help the frosting set.
Notes
- Top the frosted cake with toasted coconut or maraschino cherries for an extra tropical touch.
- This cake tastes even better after chilling overnight, allowing flavors to meld.
- You can also bake this recipe as layered round cakes—just adjust the baking time accordingly.
