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Hawaiian Wedding Cake is rich and creamy – everything you want from a cake! It is a sweet vanilla pineapple cake topped with crushed pineapple and dreamy cream cheese and topped with whipped cream. Pineapples give cakes a unique taste, and it is simply the best dessert. This cake is a must-try with or without the frosting. Dessert cakes are super simple to decorate, but all the mousses, fillings, and whipped creams, they needed to be were the most time-consuming component. Usually, I kept a good supply of baked cakes in the freezer to pull out and decorate as needed, but this time I had to bake the cakes too.


1 cup of white sugar

½ cup of brown sugar

1 tsp of baking soda

2 cups of all-purpose flour

(2) eggs

(1) can of crushed pineapple with juice

1 cup of finely chopped walnuts

¾ cup of flaked coconut

1 tsp of cinnamon

⅛ tsp of nutmeg


1 tsp of salt

1 tsp of vanilla

For the frosting:

1 (8 oz) package of cream cheese

1 cup of white sugar

⅛ tsp of salt

1 tsp of vanilla extract

1 ½ cups of heavy whipping cream


Preheat oven at about 350 ° and oil a rectangular pan measuring 9 “or 913.

Add and combine all the dry ingredients in a cup, then add together the eggs, cinnamon, then crushed pineapple with juice until well mixed.

Pour the batter into the saucepan and bake 35 to 40 minutes.

Beat the whipped cream in a medium bowl until it is smooth and put aside for making the frosting.

In a bowl, add and mix the cream cheese, butter, salt, and cinnamon, until smooth and creamy.

Add and stir the whipped cream until blend.

After the cake is cooled, I used toasted coconut to frost it and to top with something of your choice.

Simple, quick, and delicious. I love it when I find a simple, yet delicious recipe like this. Give it a shot, and I’m sure you’ll like it.


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