Hawaiian Wedding Cake

Cooking & Recipes


Sally Foley Daughters of St. Bernard, St. Bernard's Church,

We’re delighted that this pineapple cake made its way to New England. It’s quick, easy, and absolutely delicious – great for a party. The cake itself is so moist and full of flavor that it would be almost as good without the frosting.


12 to 15 servings


2 cups all-purpose white flour
1-1/2 cups white sugar
1 cup unsweetened coconut
2 teaspoons baking soda
1 can (20 ounces) crushed pineapple, with juice (do not drai
2 eggs, beaten
1 cup chopped nuts
1/2 cup (1 stick) butter or margarine, at room temperature
1 package (8 ounces) cream cheese, at room temperature
1-1/2 cups confectioners' sugar
2 teaspoons vanilla extract


Preheat the oven to 350 degrees F. Grease a 9-inch by 13-inch baking pan.

To make the cake, sift the flour and soda into a large mixing bowl. Add the remaining ingredients and mix by hand. Pour into the baking pan.

Bake for 45 minutes or until a tester inserted near the center comes out clean. Cool completely.

To make the frosting, combine all the ingredients and beat until smooth. Smooth over the completely cooled cake.



Pineapple Upside Down Cake is

Pineapple Upside Down Cake is a totally different cake from what this one sounds like. It is cooked with the pineapple and brown sugar on the bottom of the pan. The cake batter is spread over the pineapple. So good.

My mom use to make

My mom use to make this...it's called pineapple upside down cake. We had an old kerosene stove.

Grill variation: Skillet

Grill variation: Skillet Dessert- As soon as the meal comes off the grill and while coals are still active but not flaming (or set heat to Low to Low-Medium to half the grill, turn off other half, and set pan on "off" side), place a stick of margarine in a 14"-18" diameter CAST IRON skillet. When melted, sprinkle enough brown sugar over the margarine to form a pretty thick slurry of buttery sugar goodness. Here you can add spices like cinnamon, cardamon, nutmeg as you wish. If you want fruit, lay rings of pineapple or thin wedges of drained or fresh peaches; apples or sliced pitted cherries evenly in sugar slurry. Pour batter (1 box mix or enough "scratch" for two layers of cake) gently over everything and quickly cover top of pan with heavy duty aluminum foil so the pan is sealed.
If using propane grill, rotate pan every 15 minutes so all sides cook evenly.
Cook on grill for 45-60 minutes, checking at 30 minutes and at 45, or until toothpick inserted in center of cake comes out clean, but not dry (cake will continue to cook for a few minutes after removing from grill).
Remove skillet from grill, loosen foil, but do not remove.
After resting for a couple of minutes, remove foil long enough to run a turner or heat-proof spatula around the edge of the skillet. Return the foil to top of pan.
Place STURDY pan or board (that is bigger than the skillet) on top of foil. TWO+ PEOPLE - 1-2 on the board and one on the skillet - flip skillet quickly so cake comes out on the foil, scrape any remaining brown sugar topping to top of cake as needed.
This is not elegant confectionery so, if the cake breaks apart, it's OK. Cut or spoon up chunks of cake and fruit onto plates/bowls. Serve as-is or top with ice cream, whipped topping, clotted cream, drizzle with rum or brandy; fruit syrup, etc. - let your imagination go.

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