There’s so much to adore about Hawaiian Wedding Cake. Here’s why it’s a must-try:

1. Tropical Flavors : The combination of pineapple, coconut, and nuts creates a refreshing, island-inspired taste that’s perfect for any season.
2. Moist and Flavorful : The crushed pineapple keeps the cake incredibly moist, while the nuts add a satisfying crunch.
3. Easy to Make : Despite its impressive flavor profile, this cake is surprisingly simple to prepare—no advanced baking skills required.
4. Versatile : Serve it as a dessert, snack, or even breakfast treat—it’s versatile enough for any occasion.
5. Crowd-Pleasing : Whether you’re feeding a family or hosting a party, this cake is always a hit.

Ingredients You’ll Need

The secret to this cake’s success lies in its simple yet flavorful ingredients. Here’s what you’ll need:

For the Cake:

• 1 box yellow cake mix (about 15–18 oz)
• 1 can (20 oz) crushed pineapple (undrained)
• 1 package (3.4 oz) instant vanilla pudding mix
• 1/2 cup vegetable oil
• 4 large eggs
• 1 cup chopped pecans or walnuts
• 1 cup shredded sweetened coconut

For the Glaze:

• 1/2 cup granulated sugar
• 1/2 cup pineapple juice (reserved from the can of crushed pineapple)
• 1/4 cup butter (melted)

Optional Garnish:

• Additional shredded coconut
• Chopped nuts
• Maraschino cherries

Step-by-Step Instructions

Ready to create this tropical masterpiece? Follow these easy steps:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or spray it with nonstick cooking spray for easy removal.

Step 2: Mix the Batter

In a large mixing bowl, combine the yellow cake mix, crushed pineapple (with its juice), instant pudding mix, vegetable oil, and eggs. Beat with a hand mixer or stand mixer on medium speed for 2–3 minutes, or until smooth and well combined.

Step 3: Add the Mix-Ins

Gently fold in the chopped nuts and shredded coconut using a spatula. Be careful not to overmix—you want to maintain the texture of the nuts and coconut.

Step 4: Bake the Cake

Pour the batter into the prepared Bundt pan, spreading it evenly. Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.

Step 5: Make the Glaze

While the cake is cooling, prepare the glaze. In a small saucepan, combine the granulated sugar, reserved pineapple juice, and melted butter. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture becomes slightly syrupy (about 3–5 minutes).

Step 6: Glaze the Cake

Using a skewer or toothpick, poke small holes all over the top of the warm cake. Slowly drizzle the glaze over the cake, allowing it to soak in and create a moist, flavorful finish.

Step 7: Garnish and Serve

Once the cake has cooled completely, garnish with additional shredded coconut, chopped nuts, or maraschino cherries if desired. Slice and serve at room temperature or chilled, depending on your preference.