If you are craving a tropical treat that feels like a mini vacation for your taste buds, then you have to try this Banana Pineapple Pudding Cake (Hawaiian Wedding Cake) Recipe. Bursting with lush flavors of sweet bananas, tangy pineapple, and creamy vanilla pudding, this dreamy dessert layers soft cake with luscious fruits and a cloud of whipped cream, making it a true celebration on a plate. It’s like bringing the aloha spirit right into your kitchen, perfect for gatherings or whenever you want to spoil yourself with something special yet comforting.
Ingredients You’ll Need
The magic of the Banana Pineapple Pudding Cake (Hawaiian Wedding Cake) Recipe lies in its simple, thoughtfully chosen ingredients. Each one plays a key role in creating layers of flavor, texture, and vibrant color that make every bite utterly irresistible.
- XO Baking Vanilla Cake Mix: Provides a light and fluffy base with classic vanilla warmth, or you can use your favorite homemade vanilla cake recipe for that personal touch.
- Crushed Pineapple (with juice): Adds juicy sweetness and tropical tang that perfectly complements the cake.
- Coconut Sugar: Offers a subtle caramel flavor; feel free to substitute with brown sugar or leave it out for a milder sweetness.
- Bananas: Freshly sliced for creamy texture and natural sweetness that balances the pineapple’s acidity.
- Instant Vanilla Pudding: Creates a silky, rich layer that brings everything together.
- Milk: To prepare the pudding just right—smooth and luscious.
- Whipped Cream Topping: Light and airy, it’s the perfect fluffy finish to the cake.
- Chopped Walnuts: Adds a delightful crunch and nutty flavor, enhancing the textures.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Banana Pineapple Pudding Cake (Hawaiian Wedding Cake) Recipe
Step 1: Bake the Cake
Start by preheating your oven to 350°F and prepare a 9×13 inch cake pan by spraying it with nonstick spray. Follow the package directions for the XO Baking Vanilla Cake Mix or your homemade cake recipe, then bake until golden and fluffy. Once it’s out of the oven, let it cool for about 30 minutes so it’s just right for soaking up the pineapple topping.
Step 2: Cook the Pineapple
While the cake is baking, pour the crushed pineapple along with its juice into a saucepan. Stir in the coconut sugar to add depth and simmer on medium-low heat for 5 to 8 minutes. This step thickens the pineapple mixture just enough for it to soak into the cake without making it soggy, creating a perfect balance of juicy sweetness.
Step 3: Assemble the Base
When the cake has cooled slightly, pour the warm pineapple mixture evenly over it to allow the vibrant tropical flavors to infuse perfectly. Let this sweet base cool completely at room temperature before moving on to the next layer.
Step 4: Make the Vanilla Pudding
Prepare the instant vanilla pudding by whisking it together with 2 cups of milk according to the package instructions. Set it aside briefly so the pudding thickens into a creamy consistency that will beautifully complement the bananas and whipped cream.
Step 5: Layer It Up
On top of the pineapple-soaked cake, arrange your sliced bananas in a neat layer, adding a soft sweetness and fresh texture. Spread the vanilla pudding over the bananas, then crown the cake with a generous layer of whipped cream. For the final touch, sprinkle chopped walnuts on top to add a delightful crunch that contrasts the soft layers beneath.
Step 6: Chill or Serve
You can serve this cake immediately if you’re eager for a slice, but chilling it in the refrigerator for 1 to 2 hours really lets the flavors marry and enhances the overall texture. Either way, you’re in for something truly special.
How to Serve Banana Pineapple Pudding Cake (Hawaiian Wedding Cake) Recipe
Garnishes
Adding pineapple leaves or a few fresh banana slices on top can brighten the look of your Banana Pineapple Pudding Cake (Hawaiian Wedding Cake) Recipe and make it even more inviting. Toasted coconut flakes also make a gorgeous and flavorful garnish that ties in perfectly with the tropical theme.
Side Dishes
This cake pairs wonderfully with lightly brewed coffee or a tropical fruit punch. If you want to add something savory to your spread, consider serving it alongside a fresh green salad with citrus vinaigrette to balance the sweetness with crisp and tangy notes.
Creative Ways to Present
Try serving this pudding cake in individual clear glasses or jars layered with cake, pudding, and fruit for a stunning parfait effect. It’s also a great dessert to bring to potlucks or celebrations since it can be made ahead and easily portioned.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Banana Pineapple Pudding Cake (Hawaiian Wedding Cake) Recipe stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days, and the flavors actually deepen after sitting overnight, making it a delicious treat the next day.
Freezing
Because of the fresh fruit and pudding layers, freezing isn’t recommended for this cake as it may affect the texture once thawed. If you must freeze, freeze cake layers separately before assembling, and then make the pudding and decorating fresh before serving.
Reheating
This dessert is best enjoyed chilled or at room temperature. If it’s been refrigerated, simply let it sit out for 15 to 20 minutes before serving to take the chill off and allow all of those wonderful flavors to shine through.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely! Fresh crushed pineapple will add a wonderful bright flavor. Just be sure to include enough juice or add a splash of pineapple juice so the cake absorbs that tasty moisture.
What can I substitute for coconut sugar?
Brown sugar works beautifully as a substitute and adds its own lovely caramel notes. If you prefer less sweetness, you can omit the sugar altogether since the pineapple and bananas already bring plenty of natural sugars.
Can I make this recipe dairy-free?
Yes! Substitute the milk in the pudding with any plant-based milk like almond, coconut, or oat milk, and use a dairy-free whipped topping. This way, the tropical flavors remain front and center.
Is this Banana Pineapple Pudding Cake suitable for special occasions?
Definitely! Its impressive layers and tropical charm make it perfect for celebrations, potlucks, bridal showers, or as a delicious “just because” dessert when you want to brighten up any day.
How can I make this recipe ahead of time?
You can bake the cake and prepare the cooked pineapple ahead. Assemble everything including the pudding and toppings a few hours before serving and refrigerate, ensuring the pudding sets perfectly and flavors meld together beautifully.
Final Thoughts
There is something so utterly heartwarming about the Banana Pineapple Pudding Cake (Hawaiian Wedding Cake) Recipe—a delightful layering of textures and tropical flavors that just feels like a hug from the islands. Whether you’re sharing it with family or bringing it to a party, I encourage you to try this recipe and let it quickly become one of your cherished favorites. Your taste buds will thank you, and the smiles around the table will be priceless.
PrintBanana Pineapple Pudding Cake (Hawaiian Wedding Cake) Recipe
This Banana Pineapple Pudding Cake, also known as Hawaiian Wedding Cake, combines the tropical flavors of crushed pineapple, ripe bananas, and creamy vanilla pudding over a moist vanilla cake base. Topped with whipped cream and chopped walnuts, this dessert is a delightful and refreshing treat perfect for gatherings and celebrations.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Ingredients
Cake
- 1 package XO Baking Vanilla Cake Mix (or homemade vanilla cake mix)
Pineapple Topping
- 1 (20 oz) can crushed pineapple (with juice)
- 2 tablespoons coconut sugar (or brown sugar, or omit for less sweetness)
Fruit and Cream Layer
- 4 large bananas, sliced
- 1 (5.1 oz) box instant vanilla pudding mix
- 2 cups milk
- 1 (8 oz) container whipped cream topping
- ½ cup chopped walnuts
Instructions
- Bake the Cake: Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch cake pan with nonstick spray. Prepare the XO Baking Vanilla Cake Mix according to the package instructions or use your homemade vanilla cake recipe. Pour the batter into the prepared pan and bake as directed until a toothpick inserted in the center comes out clean. Once baked, remove the cake from the oven and allow it to cool for about 30 minutes.
- Cook the Pineapple: While the cake is baking, pour the crushed pineapple along with its juice into a medium saucepan. Add the coconut sugar and simmer the mixture over medium-low heat for 5 to 8 minutes, stirring occasionally, until slightly thickened. Remove from the heat and set aside to cool slightly.
- Assemble the Base: When the cake has cooled for about 30 minutes, evenly pour the warm pineapple mixture over the cake surface. Allow the cake with pineapple topping to cool completely at room temperature, so the flavors meld and the topping sets nicely.
- Make the Pudding: In a mixing bowl, combine the instant vanilla pudding mix with 2 cups of cold milk. Whisk together until the pudding thickens and is set, usually within a few minutes.
- Layer It Up: Arrange the sliced bananas evenly over the pineapple-topped cake. Spread the prepared vanilla pudding over the banana layer, smoothing it out. Then, spread the whipped cream topping evenly on top of the pudding. Finally, sprinkle the chopped walnuts over the whipped cream for added texture and flavor.
- Chill or Serve: Serve the cake immediately, or for best results, refrigerate it for 1 to 2 hours to allow all the flavors to blend beautifully and the dessert to chill. Cut into 12 servings and enjoy this tropical Hawaiian-style pudding cake.
Notes
- You can substitute the XO Baking Vanilla Cake Mix with your own homemade vanilla cake if preferred.
- Coconut sugar can be replaced with brown sugar or omitted altogether if you want a less sweet dessert.
- For best texture, consume within 2 days of preparation as bananas and whipped cream toppings are best fresh.
- Using fresh whipped cream instead of whipped cream topping can enhance the flavor and texture.
