Hawaiian Delight Cake Recipe 445

Steps:

• 1. Come and see the recipe here! http://www.lovefoodies.com/hawaiian-delight-cake.html

Steps:

• Prepare as directed and bake in a 9x13 pan. Allow cake to cool. FROSTING Mix together cream cheese, pudding mix and milk. Gently fold in pineapple. Spread on top of cooled cake. TOPPING Spread cool whip over frosting and top with Macadamia nuts and shredded coconut.

Steps:

• 1. Mix all by hand in a large bowl, it foams up a lot. Heat oven to 350*, lightly spray a 9x13 cake pan and bake for about 30 minutes. That's it!

Steps:

• 1. Bake cake as directed in 9x13 pan let cool completely while cake is baking mix the pudding according to box directions and let stand in refrigerator until needed once cake has cooled poke holes in top with a wooden spoon handle.
• 2. Add a half can of pineapple and juice to cake then layer pudding on top. Next layer the other half of pineapple and juice, a 1/2 bag of the coconut and then cool whip.
• 3. Lastly top with remaining cool whip, walnuts and cherries there you have a hawaiian delight cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment paper one 10 inch tube pan.
• Cream butter or margarine, sugar, and eggs together; add salt, baking soda, crushed pineapple, and pineapple juice. Add coconut, walnuts, and vanilla. Mix in the graham cracker crumbs. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour and 30 minutes.

Steps:

• FOR CRUST: Combine crumbs and butter in medium bowl; mix well.
• Press crumb mixture onto bottom of 12x8-inch baking dish.
• FOR FILLING: Prepare pudding mix in large bowl according to package directions using 3 cups milk.
• Stir in coconut and rum extract.
• Arrange banana slices over crust.
• Spoon pudding mixture over bananas to cover completely.
• In medium bowl, combine pineapple and whipped topping; spread over pudding mixture.
• Refrigerate at least 30 minutes or up to 2 hours before serving.

Steps:

• Cream shortening until light. Sift flour and measure. Sift flour with salt, sugar, and baking powder into shortening. Add punch and flavorings. Beat at medium speed for 2 minutes.
• Add eggs, one at a time, beating thoroughly after each addition. Bake in two 9-inch greased and floured layer pans at 350 degrees for 25 minutes or until tests done.
• Make filling of pineapple, coconut, margarine, and cherries. Add powdered sugar for spreading consistency. Add pecans.
• Put cooled layers together with filling. Ice with a 7-minute icing. Sprinkle generously with coconut.

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.