Description
This refreshing Hawaiian wedding cake is the ultimate tropical dessert. Combining a moist, citrus-infused yellow cake base with a luscious, airy pineapple pudding frosting, it offers a perfect balance of sweetness. This easy, family-friendly recipe uses simple pantry staples to achieve a professional bakery result that serves a crowd. Whether you’re hosting an afternoon tea or celebrating a special occasion, this light and bright cake is sure to become a favorite.
Ingredients
15.25 oz Yellow Cake Mix
15 oz Mandarin Oranges (including juice)
3 Large Eggs
1/2 cup Vegetable Oil
20 oz Crushed Pineapple (juice-packed)
3.4 oz Instant Vanilla Pudding Mix
8 oz Whipped Topping (thawed)
1/2 cup Sweetened Shredded Coconut
1/2 cup Macadamia Nuts (chopped)
Instructions
Preheat your oven to 350°F and grease a 9 x 13-inch baking pan.
In a large bowl, combine the yellow cake mix, mandarin oranges with their juice, eggs, and vegetable oil.
Beat the mixture until smooth, ensuring the orange segments are well broken down.
Pour the batter into the prepared pan and spread it evenly.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan.
In a separate bowl, whisk together the crushed pineapple (with its juice) and the instant vanilla pudding mix until thickened.
Fold in the thawed whipped topping until combined.
Spread the frosting mixture evenly over the cooled cake.
Top with the shredded coconut and chopped macadamia nuts before serving.
Notes
Ensure your eggs are at room temperature for better emulsion. You can toast the coconut and macadamia nuts in a dry pan over low heat for extra depth of flavor. Store the cake in the refrigerator covered with plastic wrap.
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American-Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg