HAWAIIAN PINEAPPLE CAKE RECIPES
HAWAIIAN CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Estella Traeger of Milwaukee, Wisconsin dresses up a boxed yellow cake mix with pineapple, coconut and a delightful blend of instant pudding, cream cheese and whipped topping. "This is a favorite dessert that suits any occasion. Try it once and you're sure to make it again," she promises.
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 20 servings.
Number Of Ingredients 9
Steps:
- Prepare cake mix according to package directions. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until cake tests done; cool completely. , In a large bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping. Spread over cooled cake. Top with the pineapple, cherries, coconut and walnuts. Store in the refrigerator.
Nutrition Facts : Calories 316 calories, FatContent 14g fat (7g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 315mg sodium, CarbohydrateContent 43g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
HAWAIIAN SUNSET CAKE RECIPE: HOW TO MAKE IT
This three-layer orange cake is pretty enough for company, but it's so simple to fix that you'll find yourself making it all the time. A boxed mix keeps it convenient while the pineapple-coconut filling makes it a crowd-pleaser. —Kara De la vega, Suisun City, California
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes., Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place 1 cake on a serving plate; top with half of the remaining pineapple mixture. Repeat layers once; top with remaining cake. , Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. If desired, top with additional coconut, sliced pineapple, orange slices and mint. Refrigerate until serving.
Nutrition Facts : Calories 548 calories, FatContent 23g fat (12g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 384mg sodium, CarbohydrateContent 80g carbohydrate (61g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
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- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition., In a food processor, cover and pulse pineapple until almost smooth. Stir into batter. Transfer to 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes., Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners' sugar, extract and enough water to achieve a spreading consistency., To assemble, place 1 cake layer on a serving plate; spread with half of the preserves. Repeat layers. Top with remaining cake layer. Frost top and sides. Garnish with pineapple slices and coconut if desired.
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HAWAIIAN CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Estella Traeger of Milwaukee, Wisconsin dresses up a boxed yellow cake mix with pineapple, coconut and a delightful blend of instant pudding, cream cheese and whipped topping. "This is a favorite dessert that suits any occasion. Try it once and you're sure to make it again," she promises.
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Desserts
Calories 316 calories per serving
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Desserts
Calories 316 calories per serving
- Prepare cake mix according to package directions. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until cake tests done; cool completely. , In a large bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping. Spread over cooled cake. Top with the pineapple, cherries, coconut and walnuts. Store in the refrigerator.
See details
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This three-layer orange cake is pretty enough for company, but it's so simple to fix that you'll find yourself making it all the time. A boxed mix keeps it convenient while the pineapple-coconut filling makes it a crowd-pleaser. —Kara De la vega, Suisun City, California
From tasteofhome.com
Reviews 4.8
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- Preheat oven to 350°. In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes., Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place 1 cake on a serving plate; top with half of the remaining pineapple mixture. Repeat layers once; top with remaining cake. , Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. If desired, top with additional coconut, sliced pineapple, orange slices and mint. Refrigerate until serving.
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