Hawaiian Wedding Cake

Today I'm sharing a quick, easy, and pantry friendly cake recipe that has hints of citrus and would make a great potluck or barbecue dessert! 

My daughter wanted to do a Hawaiian themed day a little while ago, and this is the dessert recipe we chose to make for that event. Of course, being my picky eater that she is, she didn't end up eating any of this - but she had fun helping me prep the cake! 

If you prefer white cake to yellow cake mix, or that's what you have on hand, you can easily swap that out. I even think a strawberry cake mix might be a fun change - then you'd have a strawberry pineapple mandarin flavor profile. Yumm!

Hawaiian Wedding Cake


4 eggs
¾ cup vegetable oil
1 box yellow cake mix
1 (15 ounce) can mandarin oranges and juice

1 (16 ounce) container whipped topping thawed
1 (3.4 ounce) package instant vanilla pudding (dry mix)
1 (15 ounce) can crushed pineapple and juice

  1. Preheat the oven to 325 degrees and grease a 9x13 baking dish.
  2. Whisk together the cake ingredients, eggs, vegetable oil, cake mix. Then stir in the mandarin oranges with their juice.
  3. Spread cake batter into the prepared 9x13 baking dish.
  4. Bake in the preheated oven for 25-35 minutes, or until golden, edges are pulling away from the sides slightly, and a toothpick inserted into the center comes out clean.
  5. Set cake on a cooling rack to cool. 
  6. When cake is fully cool, prepare the frosting by stirring together all frosting ingredients: whipped topping, vanilla pudding mix, and crushed pineapple with juice.
  7. Spread the frosting over the cooled cake, cover with saran wrap and chill the cake for about 30 minutes before slicing and serving. Store any leftovers in the refrigerator. 
  8. This cake is best eaten within about 48 hours of preparation, as the frosting may break down after that.
Recipe from Culinary Hill


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