Hawaiian Wedding Cake
Recipe from Family Circle

This easy-to-make snack cake recipe is filled with crushed pineapple, coconut, and walnuts and topped with a cream cheese frosting. It's a sweet addition to picnics and potlucks.

Hawaiian Wedding Cake

by 10  people

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  • 2   cups 
    all-purpose flour
  • 2   cups 
    granulated sugar
  • 2   teaspoons 
    baking soda
  • 2   
    eggs, lightly beaten
  • 1  20  ounce can 
    crushed pineapple with juice, undrained
  • 1   cup 
    shredded coconut
  • 1   cup 
    walnuts, coarsely chopped, plus more to garnish
  • 1/2  cup 
    (1 stick) unsalted butter, softened
  • 4   ounces 
    cream cheese, softened
  • 2   cups 
    confectioners' sugar
  • 1   teaspoon 
    vanilla extract
Heat oven to 325 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick spray.
In a large bowl, mix flour, granulated sugar, baking soda, eggs, pineapple with juice, coconut and 1 cup of the walnuts. Stir with a wooden spoon until just combined and all ingredients are moist.
Spoon mixture into prepared pan. Bake at 325 degrees F for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and cool on a wire rack.
In a bowl, beat butter and cream cheese until smooth. Gradually beat in confectioners' sugar and vanilla until smooth. Frost cooled cake with the cream cheese mixture. Garnish edges with chopped walnuts, if desired.
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